Description
Spicy Korean Pickled Radishes, or “kkakdugi,” are a vibrant and flavorful addition to any meal. With their crunchy texture and zesty heat, these pickles perfectly complement Korean barbecue, rice bowls, and more. Easy to prepare and bursting with flavor, they are sure to impress your guests or liven up your everyday dishes. Dive into this delightful recipe for a taste of Korea right at your table!
Ingredients
Scale
- 1 large daikon radish (about 1 lb), peeled and cut into matchsticks
- 1/4 cup granulated sugar
- 2 tbsp Korean chili powder (gochugaru)
- 1 tsp sea salt
- 1/2 cup unseasoned rice vinegar
Instructions
- Prepare the radish by washing, peeling, and slicing it into thin matchsticks.
- In a bowl, mix the sliced radish with salt and let it sit for 30 minutes to draw out moisture.
- Combine sugar, gochugaru, and rice vinegar in another bowl until the sugar dissolves.
- Rinse the radishes under cold water to remove excess salt; drain thoroughly.
- Mix the radishes into the marinade until well-coated and transfer to a clean jar.
- Refrigerate for at least 2 hours (or overnight) before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Pickling
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 50
- Sugar: 9g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg