CUBED PICKLED RADISH
DANMUJI
Any reputable Korean fried chicken joint will provide these refreshing sweet pickles to offset their fried offerings. Some people like to include lemon-lime soda when pickling, but I don’t think it needs it. It’s an essential accompaniment to Ultimate KFC.
Ingredients
MAKES ABOUT 1 LITRE (13⁄4 PINTS)
- 120 ml (4 fl oz) rice vinegar
- 100 g (31⁄2 oz) caster sugar
- 1 tsp sea salt
- 450 g (1 lb) Korean white radish (mu) or mooli, peeled and cut into 1 cm (1⁄2 in) cubes
- Pinch of black sesame seeds, to serve (optional)
Method
In a large bowl, stir together the vinegar, sugar, salt and 120 ml (4 fl oz) water until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave to marinate at room temperature for about 24 hours, then refrigerate. Sprinkle with the sesame seeds when serving.
Restaurants
Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate with us.
Judy’s Korea
Judy’s ultimate guide to Korean food. Get started on your journey! Find out the chef’s top kitchen necessities and best places to eat in Seoul.
CHILLI-SOY DIPPING SAUCE (YANGNYUM GANJANG)
Cedar Plank Grilled Mustard Salmon
POTATO PANCAKES WITH ASIAN PEAR COMPOTE (GAMJA JEON)
Shop online
Shop cookery books and affiliated discounts for Judy’s favourite luxury kitchenware, home accessories and beauty products.
