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Korean Food: Korean Pickled Radish For Fried Chicken

aeriskitchen's picture
Ingredients
  Korean radish 5 Cup (80 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  White sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
Directions

MAKING:
1)Peel the radish and cut into 1/2 inch slices.
2)Proceed by cutting these slices into half inch cubes.
3)In a bowl dissolve the sugar and salt in water and vinegar. It is crucial to use white vinegar for this dish as it gives it the distinct flavor which is a signature to this dish.
4)Mix the radish cubes into this mixture and place the entire liquid and radish into wide bottomed container and let it sit at room temperature overnight. Later place it in the fridge for 2-3 days before serving.

SERVING:
5)Serve this pickle with your favorite main dishes and it tastes best after 3 days from the day it is prepared.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Servings: 
6
Pickle radish is the Korean Equivalent to American coleslaw or corn salad to serve with fried chicken! Whenever we order fried chicken in Korea, this pickled radish comes along with it. Usually the amount they give isn’t enough. So it is great to make extra picked radish at home, or if you make Korean fried chicken at home, you can make this picked radish too and serve it along with it. It not only tastes good with Korean fried chicken, but is great with any fried food.

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