Aha Bujang's Chewy Cucumber and Radish Pickle

• 5 cucumbers (900g)
• 700g radish
• 1 cup sugar
• 4 tbsp coarse salt
• 1 cup water
• 2 tbsp minced garlic
• 2 tbsp ssamjang
• 1 tbsp fermented anchovy sauce
• 1 tbsp Jin-ganjang
• 2 tbsp dasida
• 3 tbsp finely ground gochugaru
• 3 tbsp vinegar
• 1 tbsp oligosaccharide syrup

Recipe 🍳

Cooking tips 💡

• Cut the cucumber and radish into slightly thick 1cm pieces so they retain a firm, chewy texture even after pickling.
• Adding ssamjang to the seasoning deepens the savory flavor and helps achieve the right consistency.
• Packing the mixture tightly into a container ensures the seasoning doesn't sit on the surface and evenly permeates the cucumber and radish.

Recommended for 🙋

• ⭐Those looking for a crunchy, all-purpose topping to add to naengmyeon, bibim guksu, or rice dishes.
• ⭐Those who want to make a pickled side dish with maximized chewiness without using a lot of oligosaccharide syrup.
• ⭐Those who want to prepare a generous batch of basic side dish at once.