Quick spicy radish pickle
By Judy Joo
Julienned mooli is lightly pickled in rice vinegar, chilli and sugar to make a tasty side dish to Korean main courses
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Prep:10 mins
plus marinating - Serves 2
- Easy
Nutrition per serving
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kcal 27
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fat 0g
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saturates 0g
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carbs 6g
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sugars 5g
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fibre 0g
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protein 1g
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salt 0.1g
Ingredients
- 85g mooli, peeled and julienned or chopped into fine matchsticks
- 2 tsp sagwa shikcho (apple vinegar) or rice vinegar
- 2 tsp golden caster sugar
- ¾ tsp gochugaru chilli flakes (see tip)
- ½ small garlic clove, grated
Tip
GochugaruChilli powder or flakes made from Korean chillies, which have their own unique flavour. This condiment will become your chilli of choice to sprinkle on anything that needs some heat.
Method
In a medium bowl, stir together all the ingredients with 1/2 tsp sea salt until the radish is coated. Cover and chill for 1 hr before serving.
