Korean radish is a crispy, fragrant Asian snack with a spicy sweet and sour taste. It is not difficult to prepare and will definitely appeal to lovers of spicy. Serve radish in Korean as an appetizer, salad or side dish to meat and fish dishes
Ingredients
- Radish - 1,2 kg
- Chili pepper - 1 pod
- Garlic - 1 head
- Vegetable oil - 400 ml
- Vinegar (9%) – 60 ml
- Ground coriander - 2 tbsp.l.
- Paprika (ground) – 2 tsp.
- Ground black pepper - 2 tsp.
- Salt - 2 tsp.
- Sugar - 2 tsp.
Step-by-step cooking recipe
Wash the radish, peel and grate it on a carrot grater in Korean.
Peel the chili peppers from the seeds and finely chop them. Peel and chop the garlic.
In a separate container, mix vegetable oil, garlic, ground black pepper and paprika, mix.
Combine the grated radish and chili pepper in a bowl. Pour over the marinade, add vinegar, salt, sugar and coriander. Stir and refrigerate for 6-8 hours.
After that, put the radish together with the resulting juice into pre-sterilized jars, tamp well and cover with lids.
Put the jars with the workpiece in a sterilization pan, pour water over the shoulders of the jars and sterilize for 30 minutes in boiling water.
Then roll up the jars, turn them upside down, wrap them with a blanket and leave them to cool completely. Store cans of canned Korean radish in a cool, dark place.
