Refreshing & Tangy Yuja-Pickled Radish Wraps
Yuja Pickle Wraps – Featured on ‘Excuse Me, I’m Going!’ Season 4: A Korean-Style Pickle Delight
From episode 4 of the E Channel show ‘Excuse Me, I’m Going!’ airing every Thursday at 8:40 PM, comes this recipe for a delightful sweet and sour Yuja-Pickled Radish. It’s a classic Korean pickle that’s easy to make at home.
Main Ingredients
- Korean radish (mu)
- Coarse salt (or sea salt)
- Yuja preserve (store-bought or homemade)
Sweet & Sour Brine
- 2 parts Water
- 1 part Sugar
- 1 part Vinegar
- 2 parts Water
- 1 part Sugar
- 1 part Vinegar
Cooking Instructions
Step 1
First, thoroughly wash the Korean radish and thinly slice it into bite-sized pieces using a mandoline slicer for uniform thickness. Place the sliced radish in a bowl, add coarse salt, and let it sit for 20 minutes to soften and release water. Give it a gentle toss halfway through for even salting.
Step 2
Now, let’s make the sweet and sour brine. In a pot or bowl, combine 2 parts water, 1 part sugar, and 1 part vinegar. Stir well until the sugar is completely dissolved. Feel free to adjust the sugar and vinegar ratios to your personal preference.
Step 3
After salting the radish for 20 minutes, squeeze out as much water as possible. Then, place the squeezed radish into the prepared brine and let it pickle for 2 hours. Turning the radish halfway through will help it absorb the brine evenly.
Step 4
It’s time to incorporate the Yuja preserve! Gently spread a thin layer of Yuja preserve between each layer of the pickled radish. It’s like building a delicious sandwich: radish, then Yuja preserve, then radish, then Yuja preserve. The sweet and aromatic flavor of the Yuja preserve will add a wonderfully unique taste.
Step 5
Finally, pour the remaining brine over the layered radish and Yuja preserve. Transfer to an airtight container and refrigerate for at least one day to allow the flavors to meld beautifully. This chilling process results in a perfectly balanced and delicious Yuja-Pickled Radish. It’s a fantastic accompaniment to dishes like samgyeopsal (pork belly) or fried chicken!
