Sweet & Sour Radish Pickle for Summer
Perfect for Naengmyeon & Makguksu: Radish Pickle Recipe from Alto-ran
Beat the summer heat with this incredibly refreshing radish pickle! Its delightful sweet and sour flavor is the perfect accompaniment to cold noodles like Naengmyeon, Makguksu, and Jjolmyeon. Inspired by the popular Alto-ran recipe, this pickle is a must-have for your summer meals. It brightens up any noodle dish, turning a simple meal into a culinary delight. Perfect for #MulNaengmyeon, #BibimNaengmyeon, #BibimGuksu, #Jjolmyeon, and #Makguksu.
Main Ingredients- 750g radish (approx. 1 medium)
- 2 Tbsp coarse sea salt
- 50ml water
Pickling Brine- 250ml water
- 200ml vinegar
- 120g sugar
- 2 Tbsp salt
- 2 Tbsp chili powder
- 250ml water
- 200ml vinegar
- 120g sugar
- 2 Tbsp salt
- 2 Tbsp chili powder
Cooking Instructions
Step 1
Wash the radish thoroughly. Then, slice it thinly into uniform pieces, about 0.3cm thick. Avoid slicing too thickly, as this ensures the pickle absorbs the flavors well and results in a pleasant texture.
Step 2
In a bowl, combine 50ml of water with 2 Tbsp of coarse sea salt and stir until dissolved. Let the radish slices pickle in this brine for 5 minutes. This step helps to remove any bitterness from the radish and enhances its crispiness. The radish is ready when it feels slightly elastic and doesn’t snap when bent.
Step 3
Gently rinse the pickled radish slices under cold running water to remove excess salt. Afterward, drain them thoroughly in a colander. It’s crucial to remove as much water as possible, as excess moisture can dilute the flavor of the final pickle.
Step 4
Next, prepare the ingredients for the pickling brine. Measure out 2 Tbsp of finely ground chili powder and 2 Tbsp of regular salt.
Step 5
In a separate mixing bowl, combine 250ml of water, 200ml of vinegar, 120g of sugar, and 2 Tbsp of salt. Stir well until the sugar and salt are completely dissolved. Note: Summer radishes can be less sweet, so we’re adding 100ml of rice wine (mirin) to boost the sweetness and add a subtle flavor complexity. (Optional)
Step 6
Sift the 2 Tbsp of chili powder into the dissolved brine mixture. This ensures a smooth, lump-free brine. Stir everything together thoroughly until well combined.
Step 7
Place the well-drained radish slices into a clean storage container. Pour the prepared pickling brine over the radish, ensuring all slices are submerged. Cover the container and refrigerate for at least one day to allow the flavors to meld beautifully.
Step 8
After one day of maturation in the refrigerator, the radish pickle will take on a lighter hue and a wonderfully balanced sweet and sour taste. It will look as appetizing as it tastes!
Step 9
This pickle tastes exactly like the ones served at your favorite Naengmyeon restaurant! It’ll make you want to whip up a batch of cold noodles right away.
Step 10
Adding a generous spoonful of this radish pickle to your buckwheat bibim guksu creates an incredibly delightful flavor explosion. It’s so flavorful, you might not need any other seasonings.
