Cookstr.com

Korean Sweet Pickled Radish

Updated April 22, 2016
This image courtesy of Mark T. Shapiro

This is a refreshing relish with a pretty color that can accompany almost any dish.

To 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

Cooking Methodpickling

CostInexpensive

Easy

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

Equipmentmandoline

Five Ingredients or LessYes

Mealdinner

Taste and Texturecrisp, savory, sweet, tangy

Type of Dishvegetable

Ingredients

  • 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)

Instructions

  1. 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.

  2. 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.

  3. Variations:

  4. This salad can be made with radish alone; use 1 lb (500 g).

  5. Replace radish with shredded white turnip and soak in salted water with carrot for at least 2 hours or overnight.

  6. 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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