Korean pickled radish, or kkakdugi, is a vibrant and essential side dish in Korean cuisine, known for its crisp texture and refreshing, subtly spicy flavor. Its bright orange hue adds a pop of color to any meal, and its tangy zest cuts through richer dishes beautifully. This simple yet flavorful pickle is surprisingly easy to make at home, requiring minimal ingredients and preparation time, making it perfect for both seasoned cooks and enthusiastic beginners. Forget store-bought versions – the homemade goodness is unparalleled.
This recipe focuses on a quick and easy method for achieving perfectly pickled radish, ideal for those wanting to enjoy the delicious taste without a lengthy fermentation process. We'll guide you through each step, ensuring you achieve the ideal balance of sweet, spicy, and sour. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions below!
Tools Needed
- Knife
- Cutting board
- Pot
- Mason jars
Ingredients
- Korean radish (or daikon)
- Kosher salt
- White vinegar
- Sugar
Step-by-Step Instructions
Step 1. Prepare the Radish
- Peel the radish, cut off both ends, and cut it into a manageable size (e.g., quarter-inch strips or cubes).
Step 2. Salt and Rest the Radish
- Add kosher salt to the radish and mix well. Let it sit for one hour.
Step 3. Make and Cool the Pickling Liquid
- Combine white vinegar and sugar in a pot and bring to a simmer.
- Drain the excess water from the salted radish.
Step 4. Pickle and Refrigerate
- Pack the radish into mason jars. Pour the cooled pickling liquid over the radish, seal the jars, and refrigerate overnight.
- The next day, your pickled radish is ready to enjoy!
Read more: Glass Noodle Stir-fry with Shrimp & Veggies: Easy Korean Recipe
Tips
- Daikon radish can be used as a substitute for Korean radish.
- Adding water to the pickling liquid is unnecessary; simply cool it down with ice.
Nutrition
- N/A
FAQs
1. How long does it take to make Korean pickled radish?
This recipe focuses on a quick pickle, taking roughly 30 minutes of prep and a few hours of pickling time. No lengthy fermentation needed!
2. Can I adjust the spice level?
Absolutely! Add more or less gochugaru (Korean chili flakes) to control the spiciness to your liking. You can also omit it entirely for a milder version.
3. How long can I store the pickled radish?
Store your kkakdugi in an airtight container in the refrigerator for up to a week. The flavors will deepen over time.
Enjoy your homemade Korean pickled radish! This vibrant side dish is a perfect accompaniment to various Korean dishes, or simply enjoy it on its own as a refreshing snack. With its simple ingredients and quick preparation, you'll be making this delicious pickle again and again.