Grandpa’s Korean marinated pickled radishes
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.
- 2Place in a bowl, sprinkle with 1 tbsp kosher salt, and toss to coat. Let sit for 30 minutes to draw out moisture.
- 3Rinse and drain well, then transfer the radishes to a large glass jar with a lid.
- 4In 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.
- 5Pour the brine over the radishes, cover, and refrigerate overnight.
- 6Serve the radishes with sliced scallions.
Ingredients
- 2 bunches radish
- 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 whole garlic clove, finely chopped
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1/4 tsp white pepper
- to taste scallion, sliced (optional)
