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I’ve just lately fallen in love with Korean meals and with gochugaru peppers specifically. I’ve used these barely spicy crimson pepper flakes to make gochujang (a crimson pepper paste), gochujang mayo, and a sauce for Korean chicken wings.
My newest experiment is to make use of gochugaru pepper flakes to make pickled radishes. When you’re a fan of pickled veggies, you’ve gotta give them a attempt. They’re such a tasty condiment for therefore many meals!
Make Gochugaru Pickled Radishes
Korean rooster wings are regularly served with pickled or fermented sides like kimchi, cucumber salads, and pickled radishes. I like the tangy, contemporary taste of pickled veggies so I made a decision to provide it a attempt.
No matter I’m pickling, the fundamental course of is at all times the identical. I simmer water, vinegar, salt, and maple syrup or sugar collectively. Then I add extra aromatics akin to herbs, spices, or garlic.
Pour the liquid over the ready greens and allow them to do their factor! It doesn’t take lengthy for the greens to start out tasting pickled. If it’s a vegetable that’s thinly sliced it solely takes an hour or two of sitting within the liquid to be able to take pleasure in. Entire greens take somewhat longer.
Be aware: What I’m speaking about right here is quick-and-easy fridge pickling. Shelf-stable pickling or natural fermentation pickling is a unique course of.
Are Pickled Radishes Spicy?
Don’t fear, the gochugaru and garlic give the radishes a pleasant kick however aren’t overly spicy. When you aren’t a warmth lover, you should use fewer pepper flakes or simply go away them out utterly.
Total, the pickled radishes have been successful even with the children. I’ll proceed to make them at any time when I’ve radishes to make use of up. They retailer within the fridge for a number of weeks. Now we eat them not solely with Korean dishes however toss them in salads or on high of burgers, tacos, or rice bowls. Subsequent, perhaps I’ll attempt pickled jalapeños for a Mexican meal.
Pickled Radishes With Gochugaru Recipe
Make these barely spicy pickled radishes to make use of as a topping for tacos, rice bowls, burgers, or salads.
Very thinly slice the radishes and garlic and place them in a pint or quart measurement mason jar.
In a small saucepan, warmth the vinegar, water, syrup, and salt till it simply simmers.
Take away from warmth, cool for five minutes.
Add gochugaru, if utilizing, and whisk to simply mix.
Pour the vinegar combination over the radishes and let it sit at room temperature for about 2 hours.
Serve instantly or refrigerate for as much as two weeks.
Use as a pickled condiment for nearly something! Nice on salads and tacos and in Asian-themed rice bowls.
Serving: 2TBSP | Energy: 13kcal | Carbohydrates: 2g | Protein: 1g | Fats: 1g | Saturated Fats: 1g | Sodium: 299mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Have you ever ever made pickled radishes? How do you employ them?