Description
Bold, spicy, and beautifully fermented radish cubes with deep chili-garlic flavor and irresistible crunch.
Ingredients
Scale
- 1 Korean radish (daikon or mu)
- 1/2 cup gochugaru (Korean chili flakes)
- 5 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 tablespoons fish sauce (or soy sauce for vegan)
- 2 green onions, chopped
- 1/4 cup rice flour slurry (optional, for body)
- Sesame seeds (optional garnish)
Instructions
- Cut radish into bite-sized cubes and toss with salt; rest 30 minutes to draw out moisture.
- Rinse lightly, drain well, and sprinkle with sugar.
- Mix gochugaru, garlic, ginger, fish sauce, and optional slurry into a thick paste.
- Toss radish cubes with the chili paste until evenly coated.
- Fold in chopped green onions.
- Pack tightly into a clean jar, pressing down to remove air pockets.
- Ferment at room temperature 2–5 days, then refrigerate to slow fermentation.
Notes
- Fermentation time may vary based on room temperature.
- Adjust the amount of gochugaru to taste for spiciness.
- For a vegan version, substitute fish sauce with soy sauce.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 1g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg