Ingredients with Measurements:
- 1 large daikon radish, peeled and sliced into thin rounds
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
Special equipment needed:
- Large mixing bowl
- Glass jar with lid
Step-by-step instructions:
1. In a large mixing bowl, combine rice vinegar, water, sugar, salt, red pepper flakes, minced garlic, and sesame seeds. Mix well until the sugar and salt are dissolved.
2. Add the sliced radish to the bowl and stir to coat the radish with the pickling mixture.
3. Transfer the radish and pickling mixture to a glass jar with a lid. Make sure the radish is fully submerged in the pickling liquid.
4. Refrigerate the jar for at least 2 hours, or overnight for best results.
5. Serve the pickled radish as a side dish or topping for Korean dishes like bibimbap or bulgogi.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes about 2 cups of pickled radish.
Nutritional information:
Serving size: 1/4 cup
Calories: 30
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 290mg
Total Carbohydrate: 7g
Dietary Fiber: 1g
Total Sugars: 5g
Protein: 1g
Substitutions for ingredients:
- You can use regular white vinegar instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
- Black sesame seeds can be used instead of white sesame seeds.
Variations:
- Add sliced carrots or cucumbers to the pickling mixture for a colorful and flavorful mix.
- Use different types of radishes, like watermelon radish or black radish, for a unique twist.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Tips and tricks:
- Use a mandoline slicer for even and thin slices of radish.
- Make sure the radish is fully submerged in the pickling liquid to ensure even pickling.
- The longer the radish sits in the pickling liquid, the more flavorful it will become.
Storage instructions:
Store the pickled radish in the refrigerator for up to 2 weeks.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the pickled radish in a small dish or bowl as a side dish or topping.
Garnishes:
Garnish with additional sesame seeds or chopped green onions.
Pairings:
This pickled radish pairs well with Korean dishes like bibimbap, bulgogi, or Korean fried chicken.
Suggested side dishes:
Serve with steamed rice, kimchi, or Korean-style spinach.
Troubleshooting advice:
- If the pickling liquid is too salty, add a bit more water and sugar to balance it out.
- If the radish is too tough, try slicing it thinner or blanching it in boiling water for a few seconds before pickling.
Food safety advice:
Make sure to use a clean and sterilized jar for pickling. Keep the pickled radish refrigerated at all times.
Food history:
Pickled radish is a popular side dish in Korean cuisine, often served alongside spicy or savory dishes.
Flavor profiles:
This pickled radish is tangy, slightly sweet, and spicy.
Serving suggestions:
Serve as a side dish or topping for Korean dishes.
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Region: Korean