Chili Paste Pickled Radish

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.

• Prep time: 25 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 98
• Protein: 3 g
• Carbs: 19 g
• Fat: 1 g

Ingredients

• 0.7 kg Korean radish ( peeled and cubed )
• 1.3 tbsp Gray sea salt ( for salting )
• 1.3 tbsp White sugar
• 2 tbsp gochujang
• 1.3 tbsp gochugaru
• 2.7 piece Garlic ( finely minced )
• 0.7 tsp Ginger ground
• 1.3 tbsp fish sauce
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 0.7 tbsp Rice vinegar

Instructions

1. Cutting the radish

   Peel the radish and cut into regular 2 cm cubes. They must be uniform to ensure even pickling.

2. Salting

   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. Preparing the aromatic base

   In a bowl, combine gochujang, gochugaru, minced garlic, ginger, and fish sauce. Aim for a smooth, dark red paste consistency.

4. Coating and binding

   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.

Chef's tips

• 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.

Storage

Store in an airtight jar in the refrigerator for up to 2 weeks. The flavor will become slightly more acidic over time.