Soy-Ginger Sauteed Radishes

Ever since I made Balsamic Radishes using the recipe from Kalyn’s Kitchen a few years ago, I have been obsessed with cooked radishes. I cannot begin to express just how much I adore them. By cooking them, normally super peppery radishes are toned down, turned into milder, slightly sweet versions of their raw selves.

And when they are well-seasoned, like the balsamic ones, Grilled Radish Packets or these simple Asian-inspired Soy-Ginger Sauteed Radishes, they become this incredible veggie — firm but silky and practically screaming with flavor. This particular recipe has that sweet-saltiness thanks to the five second soy-ginger sauce that finishes these babies off. So good.

So you know, this dish serves two. Unless, of course, you love them like I do and you accidentally-purposely eat them all by yourself. Don’t worry, I won’t tell!

Soy-Ginger Sauteed Radishes
serves 2

1 tbsp olive oil
1 bunch radishes, washed and quartered
Kosher salt
1 tbsp low sodium soy sauce
1 tbsp rice vinegar
1/2 tsp fresh grated ginger

Heat the olive oil in a medium skillet over medium heat until it’s really hot, but not quite smoking. Add the radishes and sprinkle with salt. Cook, stirring and flipping occasionally, for 4-6 minutes, until they start to brown lightly.

Meanwhile, whisk together the soy sauce, rice vinegar and ginger. Once the radishes are browned, pour in and stir vigorously. Once the radishes are coated and all the liquid evaporated (about 1 minute), remove the pan from heat and immediately transfer to a serving dish.

Serve immediately.


  1. says

    I am not a huge fan of radishes, but it sure looks like this is a winner and that the soy/ginger makes this a delicous treat. Thanks.

  2. says

    I’ve never heard of eating radishes any other way but raw! So this recipe sounds strange but you make it sound so tasty that I just might be brave enough to try it! :-)

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