Korean Pickled Radish
5 ingredient recipe
Sweet, crunchy side to any meal!
check it out!
– Korean radish – White vinegar – Sugar – Garlic cloves – Gochugaru
Start by slicing off the ends of the radishes and then peeling them. Then, slice them into roughly even sized cubes.
In a small saucepan, add half cup of white vinegar, half cup of water, three tablespoons of sugar and one teaspoon of salt.
Heat this until it dissolves, then allow it to cool to room temperature. Add the radish cubes to an airtight glass jar.
Add two cloves of garlic and a teaspoon of Korean gochugaru to the jar. Then, pour the pickling liquid over the radishes until it covers all of them fully.
Close the jar tightly and refrigerate overnight. Your pickled radishes will be ready to go the next day.
It's a great side to any taco, sandwich, or Korean main!
Full Recipe Here
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