This Man's Cook's Radish Leaf Pickled Cabbage
A simple and quick pickled cabbage made by layering sliced radish and perilla leaves, pouring a seasoned soy sauce mixture over them, and letting it rest for just one day—no need to boil the sauce over heat.
Ingredients needed 6 servings
Recipe
Cooking tips
- When slicing radish uniformly and thinly, always wear thick kitchen gloves and use a slicing knife to prevent accidents.
- For a fresher, cleaner tanginess, use apple cider vinegar or brown rice vinegar instead of regular soy sauce vinegar when preparing the brine.
- Do not discard the leftover brine after eating the pickled vegetables—it can be reused as a dipping sauce for dumplings, pancakes, or stir-fried dishes.
Recommended for
- Those who want a clean, refreshing, tangy radish wrap for grilled pork belly or ribs.
- People looking for a quick and easy way to make pickles without the hassle of boiling sauce on the stove.
- Anyone seeking a unique side dish that combines the aromatic fragrance of perilla leaves with the crisp texture of radish.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Yoon Yi-ryeon's Soy Sauce Marinated Perilla Leaves
- Lee Hye-jung's Garlic Jangajji
- Okjubu's Summer Oi-jangajji
- Yoon Yi-ryeon's Sweet Potato Stem Jangajji
- Lim Sung-geun's Watercress Pickle
- Kim Dae-seok's Gim Jangajji
- Ttukdak Hyung's Seasoned Seaweed Jangajji
- Ttukdak Hyung's Gochujang Garlic Jangajji
- Kim Dae-seok's Pepper Stir-Fried Pickled Vegetable
- Okjubu's Seasoned Chili Pepper Pickle
