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Perfect Side Dish
Korean radish is used in so many Korean dishes. Check out a Korpino Feed favorite, My Mother’s Seogogi Muguk , where Korean Radish beef soup delicious! This particular side dish is staple at Korean restaurants and homes. It is super easy to make and pairs with literally everything. Kkakdugi paired with Jjajangmyeon (Korean-Chinese Black Bean Noodles) is one of my favorites! Here is a super easy Banchan (side dish) you can make in a matter of minutes. Although pickle you get maximum flavor, it can also be enjoyed fresh.
Ingredients
Korean Radish, Onion, Green Onion, Ginger, Garlic, Gochugaru (Korean pepper powder/flakes), Sugar, Fish Sauce, Salt.
Shopping tip: Be sure when shopping for Korean radish that you choose one that has smooth skin, otherwise the skin will be too tough to chew.
Instructions
Wash, peel radish and chopped into cubes. Put radish in a mixing bowl, add salt, mix well and set aside for 30 minutes.
Meanwhile slice onions and green onions, mince garlic and ginger.
After 30 minutes, drain brine from the radish.
Add green onions, onions, fish sauce, garlic, ginger, gochugaru, and sugar to radish.
Mix well by hand (gloves).
Pack radish into an airtight container and refrigerate. It is ready to eat fresh or for maximum flavor, leave out for 2 days before refrigerating. ENJOY!
Kkakdugi Spicy Pickled Radish Korean Banchan (Side Dish)
Equipment
- 1 Mixing bowl
- 1 Air tight container
Ingredients
- 2 lbs Korean Radish be sure to pick one that has smooth skin otherwise it will be too tough to eat.
- 3 stalks Green Onions chopped
- 2 Tbs Sugar *if you like it sweeter, add to taste
- 2 Tbs Salt
- ½ Onion sliced
- 3 Tbs Fish Sauce
- 1 Tbs Garlic (5-6 cloves) minced
- ½ Tbs Ginger minced
- 2 Tbs Gochugaru (Korean Pepper powder/flakes)
Instructions
- Wash, peel, chop radish into ½-1 inch cubes.
- Add chopped radish to mixing bowl.
- Add Salt to radish and allow to sit for 30 minutes, brine (salt water) will drain from radish.
- Meanwhile, wash green onions and chop, slice onions, mince garlic and ginger.
- After 30 minutes, drain brine from radish.
- Add green onions, onions, garlic, ginger, fish sauce, gochugaru, and sugar to the radish in the mixing bowl.
- Mix ingredients well, by hand (gloves) is recommended.
- Pack radish mix into an airtight container.
- This can be refrigerated and enjoyed fresh or left out for 2 days at room temperature for maximum flavor before refrigerating.