I am sure by now you can tell that I have recently developed a slight obsession with Korean food. Now having been introduced to Yangnyeom chicken by my boyfriend’s brother’s Korean girlfriend and already having a previous love for Bibimbap, I now wanted to start sharing recipes for some little side dishes that you often see being served with Korean food like this one, a simple Korean pickled radish dish. Unlike regular radish, Korean radish is massive in size and white on the outside as well as the inside. Usually served pickled along with other small side dishes, I find Korean pickled radish to be refreshing, almost like a palette cleanser that goes well with spicy dishes. Pickled korean radish can also be stored easily in the fridge for up to two weeks and made in batches which makes it easy to pull out during mealtime. We recently made Korean pickled radish to go with our Yangnyeom chicken dinner the other week and it was the best compliment for the dish! I think you will feel the same way also! Hope you like it!
INGREDIENTS:
- Pickled Korean Radish -
1 lbs of Korean Radish, peeled and cubbed
1/3 CUP of Sugar
1/3 CUP & 1 TBSP of White Vinegar
3/4 CUP of Water
1 TSP of Kosher Salt
CHECK OUT THESE OTHER ASIAN INSPIRED RECIPES!
DIRECTIONS:
Combine sugar, vinegar, salt, and water in a large glass pickling jar and give it a stir so that it can mix well.
Next, add in your cubed radish, seal with a lid, and place in the fridge.
Allow to ‘pickle’ for a minimum of 2 hours before serving.
Korean pickled radish can be stored in the fridge for up to two weeks.
P.S. This recipe is usually served and pairs really well with Korean Fried Chicken (pictured below).
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I hope you enjoyed this pickled Korean radish recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!
