Grandpa’s Korean marinated pickled radishes
Serves 5
Directions
- 1Trim the greens and root ends from the radishes.
- 2Gently smash each radish with a meat mallet or the side of a knife until it cracks but stays mostly intact.
- 3Place in a bowl, sprinkle with 1 tbsp kosher salt, and toss to coat.
- 4Let sit to draw out moisture.
- 5Rinse and drain well, then transfer the radishes to a large glass jar with a lid.
- 6In a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and remaining 1 tsp kosher salt.
- 7Bring to a simmer over medium-high heat, stirring until the sugar dissolves, then remove from the heat and let cool slightly.
- 8Pour the brine over the radishes, cover, and refrigerate overnight.
- 9Serve the radishes with sliced scallions.
Ingredients
- 2 bunches radishes
- 1 1/3 tbsp kosher salt
- 1/2 cup rice vinegar
- 1/2 cup water
- 3 tbsp sugar
- 1 tbsp soy sauce
- 3 clove garlic, finely chopped
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1/4 tsp white pepper
- scallions, sliced (optional)
Equipment
meat malletknifebowlglass jarpot
Tips
- If the brine doesn’t fully cover the radishes, give the jar a shake once or twice so they all take turns submerged.
- The pickled radishes will keep in the refrigerator for up to 3 weeks.
