Chili Paste Pickled Radish
Ingredients
- 0.7 kgKorean radish (peeled and cubed)
- 1.3 tbspGray sea salt (for salting)
- 1.3 tbspWhite sugar
- 2 tbspgochujang
- 1.3 tbspgochugaru
- 2.7 pcGarlic (finely minced)
- 0.7 tspGinger ground
- 1.3 tbspfish sauce
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 0.7 tbspRice vinegar
Method
Crispy, juicy radish cubes coated in a vibrant, thick chili paste. The heat of the pepper is balanced by a sharp acidity that awakens the palate from the first bite.
- 1
Peel the radish and cut into regular 2 cm cubes. They must be uniform to ensure even pickling.
- 2
Mix the cubes with sea salt and sugar. Let rest for 30 minutes: the radish should release its water and feel slightly flexible. Rinse and drain thoroughly.
- 3
In a bowl, combine gochujang, gochugaru, minced garlic, ginger, and fish sauce. Aim for a smooth, dark red paste consistency.
- 4
Pour the paste over the radishes. Add sliced green onions and rice vinegar. Mix vigorously, ideally by hand, until every cube is perfectly coated and glossy.
Frequently asked questions
How do you get this dish right?
- Squeeze the cubes well after salting; the less water remains, the better the sauce sticks.
- The flavor is much better after 24h in the fridge, once the chili has penetrated the heart of the vegetable.
How long does this dish keep?
Store in an airtight jar in the refrigerator for up to 2 weeks. The flavor will become slightly more acidic over time.
