Crisp and Sweet Pickled Radish with Hot Brine
A sweet, tangy pickled side dish made crisp by pouring hot sweet-and-sour brine directly over sliced radish.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Pouring piping-hot pickling brine directly over sliced radish keeps the exterior from getting soft and ensures a delightfully crisp texture. Refreshing and mild, it pairs wonderfully with meat dishes and makes a great side dish for children as well.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 14 days
Ingredients
Ingredients
- Korean radish (mu)1 kg
- Cheongyang chili pepper (hot green chili)2
Pickling brine
- Pickling spice1 tbsp
- Salt2 tbsp
- Sugar2/3 cup
- Vinegar1 cup
- Water3 cups
- You can use 5–6 Vietnamese chili peppers instead of Cheongyang chili peppers.
- If making this for the whole family including children, omit the chili peppers.
- If you leave out the pickling spice, it becomes classic chicken mu (fried chicken pickled radish).
Steps
Prepare the ingredients
1/2 Korean radish (mu) is about 1kg.
You can prepare 2 Cheongyang chili peppers (hot green chili) or 5–6 Vietnamese chili peppers.
1 tbsp of pickling spice.
Cut the ingredients
You can cut the radish into cubes like chicken mu, but I sliced it smaller and longer.
Slice the Cheongyang chili peppers thickly.
If making this for the whole family including children, omit the chili peppers.
Make the pickling brine
Add 3 cups of water, 1 tbsp pickling spice, 2 tbsp salt, 2/3 cup sugar, and 1 cup vinegar, then bring to a rolling boil.
Boil for about 1 minute until the pickling aroma rises, then pour directly into the bowl with the radish.
When water-rich raw vegetables meet hot liquid, the exterior turns delightfully crisp, making it even more delicious.
Finish
Add the chili peppers and mix for about 1 hour; lots of moisture will release from the radish.
Let it mature at room temperature overnight, then transfer to the refrigerator.
In summer, put it straight into the refrigerator to prevent the flavor from spoiling.
Ppunwife's tips
- When water-rich raw vegetables meet hot liquid, the exterior turns delightfully crisp, making it even more delicious.
- In summer, put it straight into the refrigerator to prevent the flavor from spoiling.
- If you leave out the pickling spice, it becomes classic chicken mu, so don't give up just because you don't have it.
FAQ
How can I adjust the spiciness for children?
If making this for the whole family or young children, you can leave out the Cheongyang chili peppers completely.
What should I do if I don't have pickling spice?
If you prepare it without pickling spice, it turns into clean-tasting, classic Korean fried chicken pickled radish.
How should I store and mature it after finishing?
Let it mature overnight at room temperature and then move it to the refrigerator. During hot summer weather, it is best to refrigerate it immediately to prevent spoiling.
Can I use other chili peppers instead of Cheongyang chili peppers?
You can prepare and add about 5–6 Vietnamese chili peppers instead of Cheongyang chili peppers.
