Jung Ho-young's Restaurant Mupickle
A restaurant-style mupickle with crisp texture enhanced by using althari radish and a delicate, rich aroma from mint tea bags.
Ingredients needed 4 servings
Recipe
Cooking tips
- Using althari radish instead of regular radish results in a tighter texture that stays crisp much longer, and including the stem part also enhances flavor.
- Simmer the brine sufficiently so the flavors evenly penetrate, ensuring a well-balanced, deep taste in the final pickle.
- Pouring the brine immediately while boiling can cause the radish to overcook and become soft; cooling too much may prevent proper pickle formation. Aim for about 70°C when pouring.
- The mint tea bag elevates the pickle’s aroma with a sophisticated touch, adding subtle mint notes without overpowering the overall flavor profile.
Recommended for
- Those seeking a crisper, more refined texture than traditional chicken radish or regular pickles.
- Home cooks wanting to make a clean, homemade pickle to pair with rich Western dishes like pasta or steak.
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