Radish Side Dish for Fried Chicken

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This topic contains 3 replies, has 4 voices, and was last updated by  powerplantop 7 years ago.

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    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.



    Yes, I know what you are talking about.

    Check this out please. powerplantop posted the recipe there.




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


    * 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)


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

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