Grandpa’s Korean marinated pickled radishes
Serves 4
Directions
- 1Trim the greens and root ends from the radishes. Gently smash each radish with a meat mallet (or the side of a knife) until it cracks but stays mostly intact. Place in a bowl, sprinkle with 1 Tbsp kosher salt, and toss to coat. Let sit for 30 minutes to draw out moisture.
- 2Rinse and drain well, then transfer the radishes to a large glass jar with a lid.
- 3In a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and remaining 1 tsp kosher salt. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Remove from the heat and let cool slightly.
- 4Pour the brine over the radishes, cover, and refrigerate overnight.
- 5Serve with sliced scallions if desired.
Ingredients
- 2 bunches radishes
- 1 tbsp kosher salt
- 1 tsp kosher salt
- 1/2 cup rice vinegar
- 1/2 cup water
- 3 tbsp sugar
- 1 tbsp soy sauce
- 3 cloves garlic, finely chopped
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1/4 tsp white pepper
- scallions, sliced (optional)
Equipment
meat malletknifebowlglass jarsmall pot
