Korean Pickled Radish is a delightful dish that brings color and crunch to any meal. I first discovered this recipe during a family gathering when my aunt served it alongside crispy fried chicken. The moment I tasted the sweet and tangy flavors, I knew I had to recreate it at home. Making Korean Pickled Radish is quick and easy, and it instantly elevates my meals, especially when I serve it with my favorite fried dishes. Now, every time I whip up a batch, I think of those joyful moments with my family and the vibrant flavors that brighten our table.
The Perfect Pairing
Korean Pickled Radish is not just a side dish; it’s a perfect companion to crispy fried chicken. When I make this dish, I love how the bright yellow of the chicken contrasts with the vivid white of the radish cubes. As I prepare the pickling brine, I can already imagine the refreshing crunch that will balance the rich flavors of the chicken. With just a few simple ingredients like daikon radish, vinegar, sugar, and salt, I can create something truly special. Each bite is a reminder of the harmony in Korean cuisine, where bold flavors and simple ingredients come together beautifully.
Quick and Easy Preparation
The preparation for Korean Pickled Radish is a breeze, taking only about 10 minutes. I mix the sugar, vinegar, salt, and water until they dissolve completely. Then, I add the diced radish, tossing it gently to ensure every piece is coated in the brine. It’s exciting to see the radish soaking up all those flavors! After that, I transfer the mixture to a jar and let it chill in the refrigerator. The waiting part is tough, but knowing that I will soon enjoy a burst of flavor keeps me motivated.
Korean Pickled Radish has become a staple in my kitchen. It’s not just a delicious side dish; it’s a way to connect with my culture and family. Whenever I have friends over, they are always impressed when I serve it with crispy fried chicken. I often hear them asking for the recipe, and I happily share my little secret. I love how something so simple can bring people together around the table. Each time I make Korean Pickled Radish, I’m reminded that good food is meant to be shared, and the joy it brings is worth every bite.
Table of Contents
Chef’s Notes- Korean Pickled Radish
- Achieving Optimal Crunch: Ensure the radish pieces are uniformly cut to maintain a consistent texture throughout. Using a mandoline slicer can help achieve precise thickness and make the process quicker.
- Flavor Adjustment: Feel free to customize the sweetness or acidity by adjusting the amount of sugar or vinegar according to your taste preferences. For a sweeter profile, add a bit more sugar, or for extra tang, increase the vinegar.
- Serving Suggestions: This pickled radish is incredibly versatile. It pairs excellently with Korean fried chicken, tacos, sandwiches, or as a refreshing addition to salads. Consider using it as a garnish for rice bowls or noodle dishes for added flavor and color.
- Storage Tips: Keep the pickled radish refrigerated in a sealed container. The flavors will intensify over time, making it a fantastic make-ahead side dish for busy weeknights. For optimal taste, consume within two weeks.
- Enhancing the Recipe: For a spicy kick, add thinly sliced red chili peppers to the brine. You can also incorporate fresh herbs like cilantro or green onions for an added layer of flavor and freshness.
- Presentation Matters: When serving, consider presenting the pickled radish in a beautiful bowl, garnished with sesame seeds or sliced green onions for a vibrant look that complements the dish visually.
Korean Pickled Radish
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10
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minutes50
kcal2
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minutesElevate your meals with this vibrant Korean Pickled Radish recipe! Perfectly sweet, tangy, and crunchy, these delightful cubes are the ultimate companion to crispy fried or roasted chicken. Effortlessly simple to prepare, this side dish brings authentic Korean flavors right to your table, making it a favorite among home cooks and food enthusiasts alike. Whether you’re hosting a dinner party or enjoying a weeknight meal, this pickled radish addition is sure to impress and refresh your palate with every bite. Get ready to savor the irresistible combination that’s loved by many!
Ingredients
- Pickling Brine
1/3 cup granulated sugar
1/3 cup apple cider vinegar
1 tbsp sea salt
3/4 cup filtered water
- Vegetables
1 pound peeled daikon radish diced into 1/3 inch pieces
- Alternative Ingredients:
Daikon Radish: Substitute with regular radish if unavailable.
Apple Cider Vinegar: Can use white vinegar or rice vinegar as an alternative.
Granulated Sugar: Honey or agave syrup can be used in place of sugar.
Sea Salt: Kosher salt or table salt are suitable replacements.
Directions
- Prepare the Pickling Liquid: In a large mixing bowl, combine 1/3 cup of granulated sugar, 1/3 cup plus 1 tablespoon of apple cider vinegar, 1 tablespoon of sea salt, and 3/4 cup of filtered water. Stir the mixture thoroughly until both the sugar and salt have completely dissolved, ensuring a smooth brine.
- Add the Radish: Introduce the diced daikon radish into the prepared brine. Gently toss the radish pieces to ensure they are well-coated with the mixture. Allow the radish to soak, absorbing the flavors.
- Store and Chill: Transfer the radish and brine into an airtight food storage container or a glass jar. Seal tightly and place in the refrigerator for a minimum of 2 hours to let the flavors meld. For best results, refrigerate for up to 2 weeks to maintain freshness and taste.
- Serving Suggestion (Optional): Before serving, give the radish a quick stir to redistribute the brine. Enjoy it alongside your favorite crispy fried or roasted chicken for a refreshing and balanced meal.
Equipment
- mixing bowls
- measuring cups and spoons
- food storage containers
Nutrition Facts
- Calories: 50kcal
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 200mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 10g
- Protein: 0g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 40mg
- Iron: 0.5mg
FAQs- Korean Pickled Radish
Can I use regular radishes instead of daikon?
Yes! While daikon radish is traditional, you can substitute it with regular radishes. Just be aware that the flavor and texture may vary slightly.
How long does the pickled radish last in the refrigerator?
The pickled radish can last in the refrigerator for up to two weeks. However, it’s best enjoyed within the first week for optimal crunch and flavor.
Can I use a different type of vinegar?
Absolutely! You can use white vinegar or rice vinegar as alternatives to apple cider vinegar. Each type of vinegar will give a slightly different flavor profile.
What can I do with leftover pickling brine?
Leftover brine can be used to pickle other vegetables like cucumbers, carrots, or red onions. Just make sure to heat it before adding fresh veggies to ensure they pickle properly.
Is this recipe suitable for meal prep?
Yes! This pickled radish makes an excellent addition to meal prep. You can make a batch ahead of time and enjoy it throughout the week as a refreshing side or condiment.
