SPICY PICKLED RADISH SALAD
The slender shape of julienned radish makes for quick pickling. This easy radish salad hits both the fiery notes of red kimchi and the sweetness of pickled radish. It’s great for your banchan spread or as a burst of freshness tucked into a Roasted Pork Belly Lettuce Wrap. Try it on sandwiches as well, in lieu of pickled hot peppers or jalapeño slices.
Ingredients
Makes about 350 ML (12 FL OZ)
- 175 g (6 oz) Korean white radish (mu) or mooli, peeled and julienned
- 11⁄2 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar
- 11⁄2 tbsp sugar
- 11⁄2 tsp gochugaru (Korean chilli flakes)
- 1 small clove garlic, grated or finely chopped
- 1 tsp sea salt
Method
- In a medium bowl, stir together all the ingredients until the radish is coated. Cover and refrigerate for about 1 hour before serving.
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.
Bulgogi (Korean BBQ Beef)
Restaurants
Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate with us.
SPICY LETTUCE WRAP SAUCE (GOCHUJANG SSAMJANG)
Shop online
Shop cookery books and affiliated discounts for Judy’s favourite luxury kitchenware, home accessories and beauty products.
