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Kim Jin-soon's Soy-Pickled Radish

A crunchy, sweet-and-sour preserved side dish made by boiling Jin-ganjang, vinegar, sugar, and water in a 1:1:1:1 ratio and pouring it over julienned radish.

Ingredients needed 6 servings

Recipe

Cooking tips

  • If the radish is julienned too thinly, the texture may become mushy, so use the thickest blade on the mandoline.
  • Pour the boiled soy sauce brine while it is still hot to maintain the radish's crunch for a long time.
  • If you like a spicier kick, increase the amount of red chili peppers or cheongyang chili peppers.

Recommended for

  • Those who want a crunchy, sweet-and-sour side dish to revive a dulled appetite.
  • Those who want to make pickled vegetables easily without fail using a golden ratio formula.
  • Those looking for a preserved side dish that can be enjoyed for a long time.

Shop ingredients on Coupang(Ad)

RadishCheongyang chili pepperJin-ganjang (Korean all-purpose soy sauce)VinegarSugar

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