Cultural background
Pickled dishes can be stored for a long time and are often enjoyed with rice in Korean households. They are particularly made during the kimjang season or in spring.
Similar dishes
Pickled Garlic
장아찌 (마늘) · jang-ajji (maneul)
A savory and crunchy side dish made by pickling garlic in soy sauce and vinegar. It is eaten in small amounts with rice.
Pickled Perilla Leaves
장아찌 (깻잎) · Jang-ajji (kkaet-ip)
A savory and crunchy side dish made by pickling perilla leaves in soy sauce and vinegar, perfect to accompany rice.
Pickled Cucumbers
장아찌 (오이) · jang-ajji (oi)
A savory and crunchy side dish made by pickling cucumbers in soy sauce and vinegar. It is typically enjoyed in small portions alongside rice.
Seasoned Radish Namul
무나물 · mu-namul
A light and simple side dish made from julienned radish tossed with soy sauce and sesame oil. Characterized by its soft and nutty flavor, it is typically served with rice.
Stir-fried Anchovies
멸치볶음 · myeolchi-bokkeum
A side dish made by stir-frying small anchovies with soy sauce and sugar, characterized by a salty and sweet flavor. It is enjoyed with rice, and the savory taste of the anchovies pairs well with the rice.
Seaweed Salad
미역무침 · mi-yeok-mu-chim
A side dish made by seasoning soaked seaweed sweet and sour; it features a crunchy and refreshing taste. It is enjoyed with rice, and the umami of seafood makes it even tastier.
Goes well with
Ingredients
How it's made
- 1Wash the radish thoroughly and cut into appropriate sizes.
- 2Mix soy sauce, vinegar, and sugar to make the pickling sauce.
- 3Soak the radish in the pickling sauce and let it mature in the refrigerator.
- 4After a certain period, take it out and serve.
Nutrition
* Estimated values per serving.
Allergens
May contain gluten as soy sauce may include gluten, not gluten-free.
How to order
장아찌 주세요
Jang-ajji ju-se-yo
Please give me pickled radish