Get ready for an influx of Korean recipes, I’m working my way through Maangchi’s book. I’ve even bought it for my step-dad, who seems to have fallen in love with Korean food (an interesting dalliance for an Irishman). If you are already a fan of Maangchi’s videos and recipes then this book has some content that isn’t on her website. Hard to believe considering the variety and number that are already available on the web. If you can get a few banchan (side dishes) under your belt then every night will feel like a feast.
These pickles pair well with spicy food, they cool your mouth down and give you a break from the burn. As you may have guessed from the picture, I didn’t cut my radish exactly as small as the recipe says. This wasn’t a problem, I just let the radish pickle for 2 days before I went to town on it. I found the radish at a Korean supermarket but I think Japanese radish would work in a pinch. I used 2 Korean radish (radishes? radishii?) but you proably only need one Japanese radish because they are waaay bigger.
Mu-Pickle (Radish Pickles)
Recipe slightly adapted from Maangchi’s Real Korean Cooking.
1 1/3 cup caster sugar
1 1/3 cup white vinegar
4 tbsp coarse sea salt
3 cups water
900g Korean radish, cut into 7mm cubes
Mix the sugar, vinegar, salt and water in a small bowl until the sugar and salt are completely dissolved.
Place the radish in a glass jar and pour over the prepared liquid (make sure that the liquid covers the radish completely).
Refrigerate for at least 24 hours before eating.
Can be kept in the fridge for up to one month.