Korean chicken-shop pickled radish
Cool, crisp, sweet-sour white radish cubes served alongside Korean fried chicken. This refrigerator pickle takes about 15 minutes to prepare, then at least 12 hours to chill; it is not shelf-stable canned food.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Korean white radish is unavailable
- Use instead
- Daikon radish
- Substitute quantity
- 1 small root (about 500 g)Reference quantity: 500 g
Use the same peeled amount instead of Korean radish. Cut to the same 1.5 cm cubes and keep the brine and chilling time unchanged; the flavour is milder.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Plain white vinegar (5%) is unavailable
- Use instead
- Unseasoned rice vinegar labelled 5% acidity
- Substitute quantity
- 1 small paper cup (180 ml)Reference quantity: 180 ml
Use instead of white vinegar, not in addition. Choose 5% acidity, not diluted vinegar or sweetened sushi vinegar; keep refrigerated as directed.
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Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash a 1-litre food-safe container and lid with hot soapy water, rinse thoroughly and dry. Wash and peel about 500 g Korean radish, trim damaged ends and cut into even 1.5 cm cubes. Keep the board and knife clean; this recipe uses white radish, not red salad radishes.
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Step 2
In a clean bowl, stir together 1 small paper cup drinking water (180 ml), 1 small paper cup plain white vinegar at 5% acidity (180 ml), 4 level tablespoons white sugar (about 48 g) and ½ teaspoon fine salt (3 g). Stir for 2–3 minutes until no sugar or salt remains on the bottom. There is no need to heat this brine.
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Step 3
Put the radish cubes in the clean container and pour in all the brine. Use a clean spoon to settle them so they remain below the liquid; choose a narrower food-safe container if needed. Close the lid and refrigerate immediately at 4°C or colder for at least 12 hours. Do not leave it out to ferment.
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Step 4
After chilling, lift a small portion out with clean tongs and serve cold in a separate bowl beside chicken. Keep the remaining radish covered by its brine in the refrigerator and eat within 7 days. Always use clean utensils; do not reuse this brine for a new batch or store the jar in a cupboard.
Finished dish
A small paper cup here holds 180 ml, a level tablespoon 15 ml and a small teaspoon 5 ml. Makes 4 side portions. The listed 735 minutes includes 15 minutes of preparation and 12 hours of chilling. This is a refrigerated quick pickle, not a room-temperature preserve.
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Enjoy every bite
How to enjoy it
Serve a few cold cubes between bites of fried chicken. Keep the pickle separate so its brine does not soften the crisp chicken coating.
Serve it with
Crispy Korean fried chicken (huraideu)
Small boneless pieces with a thin, crisp double-fried crust. This home version explains safe oil depth, batch sizes and how to check the chicken is cooked.
Soy garlic Korean chicken (ganjang chicken)
Crisp boneless chicken lightly coated in a glossy soy, honey and garlic glaze. It is savoury and sweet, with no chilli paste.