Kim Dae-seok's Garlic Chive and Radish Pickles
A simple, refreshing side dish that preserves crispness by using soju instead of boiling the soy sauce, delivering a fragrant, savory punch perfect as a rice companion.
Ingredients needed 4 servings
Recipe
Cooking tips
- Cut radish into 6–7mm thickness to retain crunch even after aging.
- Even if the brine seems insufficient at first, the vegetables will release moisture—gently press them after one or two hours to help submerge.
- Let sit at room temperature for half a day, then age in the refrigerator for two days before eating.
Recommended for
- Those who enjoy a fresh, tangy contrast when eating fatty, thick cuts like samgyeopsal or neck meat.
- Home cooks looking to prepare a hearty, no-fuss side dish with just 15 minutes of effort, without the hassle of boiling and cooling steps.
- People wanting to try a special, delicious combination that combines the best qualities of both radish pickle and garlic chives kimchi, replacing traditional versions.
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