ISO: ISO recipe to make the Korean side dishes

[music-city-missy]

Yesterday the sides at the Korean restaurant were the best I've ever had and much better than the first time I tried their restaurant. I wanted to just sit and eat a couple of them in particular. Unfortunately our server barely spoke English so the best I could make out on the one that I REALLY want to figure out how to make is that she said south and pear. It looked like pear. It was still a little crunchy, sweet and pickled. The other I think is daikon pickled with something to give it a nice pinkish peachy color. Anybody have any idea how to make these?

 

[cheezz]

the Korean pickled daikon is normally done with yellow food dye.... hmmmm

 

[cheezz]

Here is one typical pear dessert.... did yours have peppercorns?

http://hannaone.com/Recipe/baesook.html

 

[cheezz]

here is a Korean restaurant guide with recipes, but I didn't see your daikon or pears....

http://www.koreanrestaurantguide.com/recipes/recipe_0.htm

 

[cheezz]

maybe they made the recipe using a pink daikon >>

http://washism.blogspot.com/2008/12/pink-daikon.html