Quick Pickled Radish (Chojeorim-mu)
A quick pickled radish that cuts through the richness of meat and refreshes the palate. Just slice the radish thin and soak it in a sweet-sour brine — an effortless side dish.
Servings3 servings
Cook timeUnder 15 min
DifficultyBeginner
Ingredients
Main
- Korean radish1/4
Brine
- Water200ml
- Sugar180g
- Vinegar180ml
- Salt1/2 tbsp
Directions
- 1
Wash the radish clean and peel off all the skin.
- 2
Halve the peeled radish, then slice it as thin and fine as possible.
- 3
Place the sliced radish in a storage container.
- 4
Mix 200ml water, 180g sugar, 180ml vinegar, and 1/2 tbsp salt to make the brine.
- 5
Pour the brine over the radish and it's done. It tastes even better after curing in the fridge for about a day.
Tips
The thinner you slice the radish, the faster and more evenly it pickles. Boiling the brine and cooling it before pouring helps it keep longer.
#Pickled Radish#Pickles#Make-ahead Side#Radish#Side for Meat