Momofuku Gochujang Roasted Vegetables with Pickled Radishes

Toss a bevy of winter vegetables in Momofuku’s flavorful gochujang paste, throw them in a hot oven, and make a quick pickle of vibrant radishes to add crunch and color. This makes an excellent side dish, but we also like to make a big batch to meal prep and add to bowls and salads throughout the week.

Contains: fish, wheat, soy, sesame.

What You Get

Watermelon or purple daikon radish

Delicata squash

Brussels sprouts

Tokyo turnips

Red onion

Gochujang vegetable paste

Sesame seeds

What You'll Need

Rice or distilled white vinegar

Sugar

Salt & freshly ground pepper

Olive oil

Step 1

Preheat the oven to 400°F. Line 2 sheet pans with parchment or foil. In a small saucepan, whisk together ⅔ cup vinegar, ½ cup warm water, ¼ cup sugar, and ½ teaspoon salt. Place over high heat and bring to a boil. Quarter the watermelon or daikon radish lengthwise, and thinly slice crosswise until you have about 2 cups, reserving the rest for another use. Add the watermelon radish to a heat proof jar or container, and pour the boiling pickling liquid over. Set aside to soften while you prepare the rest of the ingredients.

Step 2

Wash the sweet potatoes and the turnips. Cut the delicata in half lengthwise, scoop out the seeds, and cut into half moons, ½ inch thick. Trim the brussels sprouts and cut them in half. Remove the tops and tails from the turnips and halve or quarter them, depending on size. Peel and slice the red onion into ½ inch wedges.

Step 3

In a large bowl, stir together 3 tablespoons of the gochujang paste with 3 tablespoons of olive oil. Add the delicata, brussels sprouts, red onion, and turnips to the bowl and toss to coat. Transfer the vegetables to the prepared pan and season with salt & pepper. Transfer to the oven and roast until the vegetables are tender-crisp, 15 to 20 minutes.

Step 4

When the vegetables are done, transfer to a serving platter and toss with an additional 2 tablespoons of the remaining gochujang paste. Sprinkle with the sesame seeds. Drain the radish pickles, scatter over the top, and serve.