Spicy Korean Style Pickled Radish (Danmuji Variation)
65% chuẩn vị · Korean-inspired
A vibrant and spicy twist on pickled daikon, inspired by Korean flavors. This version incorporates gochugaru (Korean chili flakes) and a touch of garlic for a bolder, more pungent kick, often served alongside Korean BBQ or as a banchan.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Daikon radish500g
- Rice vinegar200ml
- Granulated sugar100g
- Water150ml
- Salt1 tbsp
- Gochugaru (Korean chili flakes)1-2 tbsp
- Garlic2 cloves, minced
- Turmeric powder (optional, for color)1/4 tsp
Các bước
- 1
Peel the daikon radish and cut into thick rounds or half-moons, about 1 cm thick.
- 2
In a bowl, toss the daikon pieces with salt and let them sit for 1 hour to soften and release water. Drain and rinse lightly.
- 3
In a saucepan, combine rice vinegar, sugar, water, gochugaru, minced garlic, and turmeric powder (if using). Heat gently, stirring until sugar and salt are dissolved. Simmer for 5 minutes.
- 4
Let the brine cool slightly.
- 5
Pack the daikon pieces into a clean jar.
- 6
Pour the warm brine over the daikon, ensuring it is fully submerged. Seal the jar.
- 7
Refrigerate for at least 24 hours. The flavor intensifies over time.
