Ingredients with Measurements:
- 1 lb. Korean radish, peeled and thinly sliced
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp. salt
- 1/4 tsp. red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp. sesame seeds
Special equipment needed:
- Large mixing bowl
- Glass jar with lid
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced Korean radish, rice vinegar, sugar, water, salt, red pepper flakes, minced garlic, and sesame seeds.
2. Mix well until the sugar and salt have dissolved.
3. Transfer the mixture into a glass jar with a lid.
4. Close the lid tightly and shake the jar to distribute the ingredients evenly.
5. Let the pickles sit at room temperature for 2-3 hours, then refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Room temperature for 2-3 hours, then refrigerate for at least 1 hour before serving.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 80
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrates: 15g
Dietary fiber: 2g
Sugar: 11g
Protein: 1g
Substitutions for ingredients:
- Korean radish can be substituted with daikon radish or regular radish.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sugar can be substituted with honey or agave nectar.
- Red pepper flakes can be substituted with gochugaru (Korean chili flakes) or cayenne pepper.
Variations:
- Add sliced carrots or cucumbers for a different flavor and texture.
- Use different types of vinegar for a unique taste.
- Add sliced onions or scallions for extra flavor.
Tips and tricks:
- Use a mandoline slicer to get even and thin slices of radish.
- Adjust the amount of sugar and red pepper flakes to your liking.
- Shake the jar every few hours to distribute the flavors evenly.
- These pickles can be stored in the refrigerator for up to 2 weeks.
Storage instructions:
Store the pickles in a glass jar with a lid in the refrigerator for up to 2 weeks.
Reheating instructions:
These pickles are served cold and do not need to be reheated.
Presentation ideas:
Serve the pickles in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with chopped cilantro or green onions for extra flavor.
Pairings:
These pickles pair well with Korean BBQ, rice dishes, or as a side dish for any meal.
Suggested side dishes:
Serve these pickles with steamed rice, kimchi, or a Korean vegetable pancake.
Troubleshooting advice:
If the pickles are too sour, add more sugar. If they are too sweet, add more vinegar.
Food safety advice:
Make sure to use clean utensils and a clean jar when making these pickles. Store them in the refrigerator to prevent spoilage.
Food history:
Shigeunchi pickles are a popular Korean side dish made with thinly sliced radish and a sweet and sour marinade.
Flavor profiles:
These pickles have a sweet and sour flavor with a hint of garlic and sesame.
Serving suggestions:
Serve these pickles as a side dish or as a topping for sandwiches or burgers.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean