Sweet and Tangy Pickled Radish for Naengmyeon
How to Make Delicious Pickled Radish: A Sweet and Sour Delight for Your Noodles
Here’s a recipe for sweet and tangy pickled radish (mu chojeorim) that’s perfect to accompany refreshing noodle dishes. Made with simple ingredients and an easy process, you can whip this up in no time! The crisp texture and delightful sweet and sour flavor will tantalize your taste buds. Try making this pickled radish to elevate your noodle meals!
Ingredients
- 400g Korean radish (Mu)
- 1 Tbsp coarse sea salt
- 100ml vinegar
- 170ml water
- 60g sugar
- 1 Tbsp mirin (or cooking wine)
- 1 Tbsp gochugaru (Korean chili powder, fine)
Cooking Instructions
Step 1
First, prepare about 400g of Korean radish. Peel off the skin. Peeling the radish helps ensure a clean and fresh taste in your final dish.
Step 2
Using a mandoline slicer or a sharp knife, thinly slice the radish. Thin, uniform slices will allow the pickling liquid to penetrate evenly, resulting in a more flavorful pickle.
Step 3
Place the sliced radish in a bowl. Add 1 tablespoon of coarse sea salt and 50ml of water. The coarse salt will draw out moisture from the radish, contributing to its crispness. Let it sit for about 10 minutes to pickle.
Step 4
Rinse the pickled radish lightly under running water. This step removes excess saltiness, ensuring the pickle has the right balance of flavor.
Step 5
Drain the radish thoroughly using a colander. Excess water can dilute the flavor of the pickle. Once drained, transfer the radish to your chosen container, such as an airtight container or a glass jar.
Step 6
Now, let’s make the delicious pickling liquid. In a small saucepan or bowl, combine 120ml of water, 60g of sugar, 100ml of vinegar, 1 tablespoon of mirin, and 1 tablespoon of fine gochugaru. Mix well. Achieving a balance of sweet, sour, and slightly spicy notes is key.
Step 7
Pour the prepared pickling liquid over the radish in the container. Ensure the radish is mostly submerged in the liquid for even pickling.
Step 8
Close the lid tightly and refrigerate for one day to allow it to mature. This chilling period lets the sweet and sour flavors deeply infuse into the radish, developing a richer taste.
Step 9
After one day, your delicious pickled radish for naengmyeon is ready! Serve it alongside chilled naengmyeon or other noodle dishes. Its crisp texture and refreshing, tangy taste make it a perfect summer treat. 🙂
