Pickled radish... they’re sweet, sour and crunchy and goes well with anything but these are most commonly paired with Korean fried chicken (I have the recipe for this in my cookbook, link in bio).
When making this banchan (sides), I recommend using Korean radish but if you can’t get access to that, then you can you daikon.
As I mentioned in the video, I like my radish on the sweeter side so the measurements can be adjusted. I have an alternative down below if you prefer it more in the sour/ tangy side.
SWEETER
3.5 cups radish, cubed
1/4 cup white vinegar
1/2 cup sugar
1-2 tsp salt
3 TBSP hot water
- combine and mix well
TANGY
3.5 cups radish, cubed
1/4 cup white vinegar
1/4 cup sugar
1-2 tsp salt
2 TBSP hot water
- combine and mix well
#shorts
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