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Make Delicious Korean Pickled Radish in Just 5 Easy Steps!

Korean Pickled Radish 5 Steps Easy Delicious
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Korean pickled radish is a beloved side dish in Korean cuisine that has gained popularity worldwide. This vibrant, crunchy vegetable is a staple accompaniment to Korean barbecue, bibimbap, and a variety of other dishes. With its perfect balance of sweetness, sourness, and a hint of spice, it’s no wonder why Korean Pickled Radish has become a favorite among food enthusiasts.

Ingredients

Scale
  • 1 pound Korean radish
  • ½ cup distilled white vinegar
  • ½ cup water
  • 3 tablespoon sugar
  • 1 teaspoon salt
  • 2 garlic cloves, optional
  • 1 teaspoon gochugaru, optional, substitute red pepper flakes

Instructions

1. Peel and cut the radish into small cubes or sticks, ensuring a consistent size for even pickling.

2. In a saucepan, combine the vinegar, water, sugar, and salt. Heat the mixture until the sugar dissolves, then remove it from the heat and let it cool slightly.

3. Place the radish (and garlic/gochugaru if using) in a jar or container.

4. Pour the vinegar mixture over the radish, making sure all the pieces are submerged.

5. Allow the mixture to cool to room temperature, then refrigerate it for at least 2 hours before serving. The pickled radish can be stored in the fridge for up to 2 weeks.

Notes

Choose the Right Radish: Korean radish or Daikon radish work best, as they have a crunchy texture and mild flavor that pairs perfectly with the pickling brine.

Adjust Sweetness and Spice Levels: Feel free to adjust the amount of sugar or gochugaru to suit your personal taste preferences.

Best Practices for Pickling: Ensure all the radish pieces are fully submerged in the brine for the best results. Sterilize your jars or containers before use for optimal food safety.

Nutrition

Keywords: Korean Pickled Radish, Pickles, Side Dish

Find it online: https://www.basterecipes.com/korean-pickled-radish/