Cucumber kimchi and radish soup
Cucumber kimchi is a Korean recipe that turns a cucumber into a pocket and stuffs it with vegetables and kimchi paste. This delicious recipe is served with radish soup.
Even though, you probably usually each radishes raw in salad, they are also delicious in soups, stews and casseroles.
Radish historyThe radish is an edible root vegetable, similar to the potato, which was domesticated in Europe in Pre-Roman times. A member of the Brassicaceae family of vegetables, the radish has long been grown and consumed throughout the world. By Hellenistic and Roman times, the radish was a well-established crop in the world. Radishes can be placed in four main categories, roughly corresponding to the four seasons.
Radish consumptionThe taproot is the most popular part of the plant for consumption, but the entire plant is edible. In fact, the tops of the plant can be used as a leafy vegetable, similar to lettuce. The bulb of the radish is often eaten raw, sliced or chopped as part of vegetable medley dishes or by itself. However some varieties can be steamed, baked, broiled and boiled. Raw radish flesh has a crisp texture and a pungent, peppery flavor that is caused by a component found in wasabi and horseradish.
Radish in medicineRadishes are suggested as a treatment in many forms of folk and alternative medicine. They are used in treatments of a variety of ailments, ranging from the whooping cough to cancer. These also include gastric discomfort, liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones and other problems. Radish seeds can also be made into an oil that, while not for human consumption, are a promising source of biodiesel fuel, an interesting fact in times where finding an alternate source of energy is so necessary.
Cucumber kimchi and radish soupThis video from Cooking Korean Food with Maangchi demonstrates how to make both the cucumber kimchi and the radish soup.