Radish Side Dish for Fried Chicken

Home Forums Recipe requests Radish Side Dish for Fried Chicken

This topic contains 3 replies, has 4 voices, and was last updated by  powerplantop 4 years, 9 months ago.

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  • #49297

    hyena319
    Member

    Hello Maangchi,

    I love your dakkangjung and I starting to crave the radish side dish I used to get in korea. Can you please show us how to make the korean radish side dish that is often served with fried chicken in korea. It’s kind of like kaktugi, but not spicy. It’s sweet and has a picked taste and just white. And I think sweeter and not as sour as moo kimchi.

    I hope you know what I am talking about. =)

    Thank you so much.

    #53265

    Maangchi
    Participant

    Yes, I know what you are talking about.

    Check this out please. powerplantop posted the recipe there.

    http://www.maangchi.com/talk/topic/pickled-radish-for-chicken

    #53266

    gillyronald
    Participant

    I think this is the recipe which you described above..

    Ingredients:

    * 8 Medium Korean radishes (if you can’t find, use Daikon), peeled and sliced into 1 inch pieces

    * 6 Tbsp sea salt

    * 4 Tbsp sugar

    * 4 cloves of garlic, peeled and thinly sliced

    * 3-4 green onions, sliced into 2 inch pieces

    * 10 cups of water (about 2 quarts)

    * Carrots, chili peppers, or Asian pears (optional)

    Preparation:

    1. Coat radishes with 3 Tbsp of salt and 2 Tbsp of sugar. Let stand for 1 day at room temp.

    2. After 1 day, dissolve 3 Tbsp of salt and 2 Tbsp of sugar into warm water.

    3. Add liquid to salted radishes, garlic, green onions, and any other vegetables you are using. Let stand for 1-2 days at room temp.

    4. When broth has achieved a tart, vinegary flavor, store in refrigerator.

    5. To serve, ladle vegetables and generous amount of broth into a cup or small bowl.

    I googled it and posted it for you..Hope this helps you..


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    #53267

    gillyronald, nice recipe I will have to give it a try.

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