Kkakdugi Spicy Pickled Radish Korean Banchan (Side Dish)
This particular side dish is staple at Korean restaurants and homes. It is super easy to make and pairs with literally everything!
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.
Notes
Enjoy!
I Corinthians 13:13