Korean-Style Pickled Radish
Crunchy, bright quick-pickled daikon — the classic Korean fried chicken accompaniment.
- daikon or Korean mu, cut into ¾-inch cubes1
- rice vinegar½ cup
- water½ cup
- sugar⅓ cup
- salt2 tsp
- turmeric(optional)
- 1
Stir together the rice vinegar, water, sugar, salt, and turmeric until the sugar and salt fully dissolve.
- 2
Pour the brine over the daikon cubes. Refrigerate for at least a few hours before serving.
A sturdy prep anchor. Keep it slightly undercooked, cool it fast, and it rewarms clean all week. Add a fresh finisher when you eat it.
Home: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
On the go: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
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