The spicy kick from the Doubanjiang makes this a perfect match with rice!
I made this since I was craving a slightly spicy side dish. It was a challenge to come up with the right recipe since the absorption of soy sauce depends on how long the daikon has cooked.
Since the daikon absorbs flavors best when tender, adjust the amount of soy sauce to taste in Step 4. For those who like spice, add more doubanjiang paste.
Enjoy Japanese food around the world.