If you regularly watch Korean movies, you will sometimes see an extremely attractive dish of radish soaked in soy sauce served with white rice or many other dishes. This is a popular side dish in Korea and is very popular. Crispy, crunchy radishes, fragrant soy sauce mixed with the sweetness of sugar help stimulate the taste buds immensely. In this article, Organia will show you how to make Korean-standard soy sauce-soaked radish and easily succeed at first.
Ingredients for making pickled radish
To make radish pickled with soy sauce, you need radish and soy sauce. Of course, these are the two main must-have ingredients. White radish, also known as "winter ginseng", is not only a delicious ingredient but also has many good health effects such as boosting immunity, losing weight, reducing inflammation... Soy sauce is known. Coming is a familiar spice, with a salty and slightly sweet flavor. And few people expect, these two ingredients when combined together are strangely suitable.
Figure 1: Pickled radish is a popular dish in Korea
The origin of this dish is that when the weather is in winter, radishes are in season, so people often choose to soak radishes with soy sauce to eat gradually.
With pickled radish, you need to prepare:
White radish 2kg
Korean soy sauce
White sugar
Fresh chili
White salt
Instructions for making Korean standard pickled radish
After you have prepared all the ingredients, start making the pickled radish with the following steps:
Step 1: Prepare ingredients
When buying radishes, they need to be washed with water to remove the soil clinging to the outside. Use a knife to split radishes into bite-sized bars, do not chop them because they will be wasted when drying.
Put the radish in a large bowl, add 3 tablespoons of white salt, mix well. Let the beets soak in salt for about 2 hours to remove the water. Then rinse several times to remove the salt. Using a clean towel, put the radish in and squeeze out all the water.
Figure 2: How to make Korean standard pickled radish
Step 2: Dry the radish
An important step when making pickled radishes is to wither them. Put the pre-prepared radishes in a container and let them dry in the sun for about a day for them to wilt. If you can't dry it in the sun, you can dry radish at 150 degrees Celsius for 3 hours.
Step 3: Make pickled radish
Put soy sauce, sugar, 1 bowl of filtered water in a pot and bring to a boil. Cook over low heat until the sugar dissolves. Let the mixture cool.
Place the dried radishes in a clean glass jar, add sliced fresh chili peppers and pour in the cooked soy sauce mixture. Cover the jar and store it at room temperature for about 2 days.
After making, pickled radish can be used within 2 weeks - 1 month. This dish can be served with white rice, banh chung on Tet. The finished product is crispy radish, with the characteristic aroma of soy sauce and spicy chili. This dish can be both vegetarian and savory.
Notes to keep in mind when making pickled radish
Not only do you know the ingredients and how to make it, but you also need to pocket the important notes when making the white radish pickled with soy sauce below. Only then will you get the finished product, which is an attractive and delicious pickled radish dish.
Should choose fresh radish, small tuber because it will be sweeter than hybrid radish. Radishes are delicious to hold when holding heavy hands because they are not spongy inside.
Do not peel radishes because the peel is the place where many nutrients are stored, supporting the treatment of abdominal distension and headaches very effectively. In particular, radish skin also contains isothiocyanates to prevent cancer
Salt and soak the radish until the water is delicious
Should let the soy sauce mixture cool completely before putting it in the pickling jar or the radish will be scum
Sterilize with boiling water for glass jars, drain and then add radishes
Above is a detailed guide on how to make Korean standard soy sauce soaked radish that Organica has shared with you. Start working now to enjoy!