White radish is a versatile ingredient, perfect for stewing, making soups, pickling, and even making into a variety of dishes like radish cake and shredded radish pancakes. However, sometimes when cooking white radish, you might find it lacks flavor and needs to cook longer.

To address this issue, here’s a simple method to quickly absorb the flavor of white radish!

Freezing white radish can help it absorb flavor faster.

When white radish is frozen, its cell walls break down, allowing moisture to seep out. This allows soup and seasonings to penetrate the gaps more quickly, helping to absorb flavor.

How to Freeze White Radish:

1. Peel the white radish and cut it into half-moon slices approximately 1 cm wide. (You can also cut the half-moons in half.)
2. Lightly dry the white radish slices with paper towels and place them flat in a freezer-safe ziplock bag.
3. Place the daikon radish slices in a ziplock bag flat in the refrigerator overnight before cooking.

Microwaving can also help the daikon radish absorb the flavor quickly.

If you have a microwave, you can microwave the daikon radish to help it absorb the flavor more quickly during cooking.

Microwaving daikon radish steps:

1. Place the sliced ​​daikon radish slices on a microwave-safe plate and cover with microwave-safe plastic wrap.
2. Heat half a daikon radish at 500W for 12 minutes. After heating, poke with a toothpick to see if it’s easily pierced. If not, microwave again.
3. Add the microwaved daikon radish to the broth or seasoning while it’s still hot to quickly absorb the flavor.