AuthorTiffany AngelaCategoryKoreanDifficultyBeginnerThis Spicy Seasoned Yellow Pickled Radish cold side dish is perfect any time of the year and goes well with anything. It's the perfect banchan that's a mix of crunchy, sweet, and tangy all in one bowl. The best part is it's ready in literally under 10 minutes!
Rinse the yellow pickled radish (danmuji) and slice it into 1/2 cm thick half crescents. Add the sliced yellow pickled radish to a medium-sized mixing bowl (big enough to easily mix with the rest of the ingredients).
Add the rest of the ingredients and mix thoroughly until the red pepper flakes have released their color: 10 garlic cloves (minced), 1 tbsp & 2 tsp sesame oil, 1 tbsp & 1 tsp gochugaru, 1 tbsp roasted sesame seeds, and 2 tsp sugar.
Tip: If you have food prep disposable gloves, use those to mix with your hands. This helps to homogenize the flavors quicker and more thoroughly.
Serve immediately or put it in the fridge to serve later cold! Leftovers can be stored in the fridge and are good for one week.
Ingredients
Directions
Rinse the yellow pickled radish (danmuji) and slice it into 1/2 cm thick half crescents. Add the sliced yellow pickled radish to a medium-sized mixing bowl (big enough to easily mix with the rest of the ingredients).
Add the rest of the ingredients and mix thoroughly until the red pepper flakes have released their color: 10 garlic cloves (minced), 1 tbsp & 2 tsp sesame oil, 1 tbsp & 1 tsp gochugaru, 1 tbsp roasted sesame seeds, and 2 tsp sugar.
Tip: If you have food prep disposable gloves, use those to mix with your hands. This helps to homogenize the flavors quicker and more thoroughly.
Serve immediately or put it in the fridge to serve later cold! Leftovers can be stored in the fridge and are good for one week.
No Comments