Korean Sweet Pickled Radish
This is a refreshing relish with a pretty color that can accompany almost any dish.
NotesTo make toasted black sesame seeds: Place raw seeds in dry pan and toast for 3 to 4 minutes or until fragrant.
Serves6 to 8 as an accompaniment
Total Timea day or more
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, lactose-free, low carb, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, savory, sweet, tangy
Type of Dishvegetable
- 2 tbsp (25 ml) salt
- 12 oz (375 g) daikon radish or icicle radish, shredded or cut into fine julienn
- 1 medium carrot, shredded or cut into fine julienne
- 4 tsp (20 ml) rice vinegar or white vinegar
- 2 ½ tsp (12 ml) granulated sugar
- ¼ tsp (1 ml) fish sauce (optional)
- ¼ tsp (1 ml) toasted black sesame seeds (optional)
In a bowl, dissolve salt in 1 cup (250 ml) cold water; stir in radish and carrot. Let stand at least 1 hour. Drain, squeezing out excess moisture.
In a small bowl, whisk together vinegar, sugar and fish sauce (if using) until sugar dissolves. Stir into radish and carrot until well-mixed. Serve sprinkled with toasted black sesame seeds, if desired. The flavor of this relish will improve over 1 or 2 days, covered, in the refrigerator.
This salad can be made with radish alone; use 1 lb (500 g).
Replace radish with shredded white turnip and soak in salted water with carrot for at least 2 hours or overnight.
Thin slivers of fresh red chilies, or dried red chilies soaked in water until soft, can be added just before mixing with the vinegar.
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1997 Andrew Chase