This is a beautiful and stunningly simple dish to rouse the appetite at the start of a meal. Small red radishes are not a traditional Chinese vegetable, but a recent import. This recipe is based on a recipe for home cooking, Ji ben jia chang cai (Basic Domestic Dishes).–Fuchsia Dunlop
LC Agggggrrrrression Tamer Note
Radishes doused with authentic Szechuan chile oil? Seems destined to be a guaranteed conversation starter. It also seems destined, surprisingly, to be a guaranteed aggression releaser. You’ll understand as soon as you read the first step of the instructions.
Radishes in Chile Oil Sauce | Qiang Luo Bo
- Quick Glance
- 10 M
- 40 M
- Serves 4 to 6
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Recipe Testers Reviews
These are amazing. I could hardly stop eating them. Hubby loves Korean food. The first thing he said was “This has sesame oil in it, and it’s great.” I found some wonderfully fresh, smallish radishes with the tops still on them. This recipe makes a great appetizer and a nice snack as well. I’d even consider serving it as a side dish with an Asian-themed meal. I think you could easily serve 4 or 5 as an appetizer.
A great condiment to serve alongside meats, or add to a pita pocket, or just set out as appetizers. I used about 16 small red radishes (2 bunches) and it served about 6 people.
What a unique recipe for crisp, peppery radishes. I’m a huge fan of radishes, whether raw, roasted, pickled—any way really—and I was intrigued to make this simple Chinese version. The mix of sesame oil, chile oil, soy sauce, and sugar is delectable. I would use this in my next stir-fry or even as a vinaigrette on a tender leaf salad. Maybe even on shredded cabbage and daikon radishes for a coleslaw base? Back to the radish recipe–how ingenious to smack the radishes so they absorb more of the delicious oil mixture. (I used a meat cleaver–a rolling pin split the radishes into pieces.) This recipe served about 4 people as an appetizer alongside crostini and a log of goat cheese. Not Asian, I know…but the creaminess of the cheese on the crisp bread was a nice counterpoint to the extremely flavorful radishes. It was so good to be able to dip the bread in the leftover sauce on the plate as well. I really loved this recipe and the wonderful chili oil leftovers it made!