Korean•healthy
Korean pickles
Nutty, spicy, and tangy Korean style pickles.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups daikon, peeled and sliced into strips
- 1 medium carrot, peeled and sliced into strips
- 1 shallot, finely chopped
- 2 tablespoons water
- 3 tablespoons rice vinegar
- 2 teaspoons tobanjan (Korean chili paste)
- 2 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 2 1/2 teaspoon salt
- 1 tablespoon sesame seeds
Instructions
- 1
Put the daikon, carrots and shallot in a medium size mixing bowl and add 2 teaspoons of salt. Quickly mix with your hands and leave for 10 minutes, to soften the veggies.
- 2
In a separate small bowl, mix water, rice vinegar and tobanjan. Stir until tobanjan has diluted and add sugar, 1/2 teaspoon salt, and sesame oil. Stir well until the sugar and salt have dissolved.
- 3
Rinse the vegetable, drain and squeeze out excess water. Return the vegetable in the mixing bowl and pour the tobanjan mixture over.
- 4
Add sesame seeds and using chopsticks or a spoon, mix until veggies are well coated. Serve or let pickle for up to 3 days.