Modu Recipe
Modu Recipe

Aha Bujang's Kkodeuri Cucumber and Radish Pickle

A naengmyeon garnish pickle that boasts an exceptionally crunchy and chewy texture by drawing out moisture through 24-hour osmotic dehydration in starch syrup.

Ingredients needed 6 servings

Recipe

Cooking tips

  • Using starch syrup instead of salt for pickling draws out only moisture without making it salty, resulting in a crunchy and chewy texture.
  • The radish's characteristic pungent aroma disappears, leaving only a sweet and sour flavor, so squeezing out the water thoroughly is key.
  • Stored in an airtight container, the texture remains unchanged for a long time and is great for use in naengmyeon or mixed dishes.

Recommended for

  • Those who want to make a garnish with a crunchy, chewy texture instead of a soggy pickle.
  • Those looking for a refreshing, sweet and sour mix to accompany naengmyeon, bibim guksu, jokbal, bossam, etc.
  • Those who want to easily achieve a texture similar to dried radish strips using the starch syrup osmotic method.

Shop ingredients on Coupang(Ad)

cucumberradishstarch syrupbeef dashidaMSGfermented anchovy saucevinegargochugaruminced garlicwhole sesame seeds

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