Whenever we order fried chicken in Korea, this pickled radish comes along with it. Usually the amount they give isn’t enough. So it is great to make extra picked radish at home, or if you make Korean fried chicken at home, you can make this picked radish too. It can’t be any easier or simpler than this. Try it someday.
Yield: 6 Cups Pickled Radish
Short Korean Lesson: *^^*
- SinBu (신부) = Bride
- SinRang (신랑) = Groom
- 5 Cups Korean Radish (About 1½ lb)
- ⅓ Cup White Vinegar
- ⅓ Cup Water
- ⅓ Cup White Sugar
- 1 tsp Salt
Peel the Korean radish.
Slice the radish into ½ inch slices.
Cut the radish into ½ inch cubes.
Mix ⅓ cup of white vinegar, ⅓ cup of water, and ⅓ cup of white sugar, and 1 tsp of salt in a mixing bowl until the sugar dissolves. It is important to use white vinegar. Flavored vinegar will change the taste. You can add more sugar or vinegar; however, with my experimentation, a 1:1:1 ratio for the vinegar, water, and sugar tastes the most delicious.
Mix in the radish.
Put it in wide bottomed container and leave it at room temperature overnight. Then place it in the refrigerator for about 2 to 3 days before serving.
It not only tastes good with Korean fried chicken, but it tastes great with other greasy food as well. I will post the Korean fried chicken recipe soon. Enjoy! Tonight for supper, we ate KFC popcorn chicken with this pickled radish. It was delicious. If you feel lazy to make fried chicken, eat this with KFC chicken instead. You will love it. hehe