Korean Pickled Radish

sweet-tangy pickled daikon

Makes 3.5 cups · 33 kcal per serving

Ingredients

• 500 g Korean Radish
• 130 g Water
• 130 g Rice Vinegar
• 55 g White Sugar
• 7.5 g Salt

Method

1. 1. Peel the radish and cut to suit the use: ~1.5 cm cubes (the usual cut for Korean fried chicken), thin rounds or half-moons for a banchan side, or wide thin slices for ssammu (BBQ wraps).
2. 2. Warm the water, vinegar, sugar, and salt, stirring just until dissolved (no need to boil), then let it cool a little.
3. 3. Pack the radish into a clean jar and pour the brine over to cover.
4. 4. For a spicy version, stir in the gochugaru; it tints the brine and adds a mild warmth.
5. 5. Cover and refrigerate; good in a few hours, better after a day; keeps ~2–3 weeks.

Notes

Commonly served with Korean fried chicken.