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We hope you got insight from reading it, now let’s go back to spicy pickled radish (korean style, sugar free) recipe. You can cook spicy pickled radish (korean style, sugar free) using 6 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Spicy Pickled Radish (Korean style, sugar free):
- Get 1/2 radish, peeled and sliced
- Use 8 Tbsps (or more) white vinegar
- Get 2 packets (2 g) Stevia or to taste
- Prepare 1/2-1 tsp Gochujang (Korean chilli paste)
- Provide 2 pinches fine salt
- Prepare to taste Water
Steps to make Spicy Pickled Radish (Korean style, sugar free):
- I soaked my radish in the fridge in water before I made the recipe. Threw away the water before I added the vinegar. So no need to dilute your vinegar unless you want to reduce tanginess. Add water according to your preference.
- Combine all ingredients in a container. If you are using all of the radish, make sure the vinegar is enough to reach the radish on the top. Adjust according to sweetness or tanginess, recommended ratio is 1:1 if you are using real sugar (or less if you don't like it too sweet). I used Stevia packets, which is sweeter so I used less. To make it spicy, any Gochujang brand is okay. Don't forget to add salt.
- Refrigerate overnight and enjoy it the following day. :)
Leaves on the radish should be green, not white. Recipe adapted from The First Mess and Bon Appetit. Make it vegan: Substitute maple syrup or agave nectar for the honey. Change it up: To the best of my knowledge, you can pickle any thinly sliced vegetables in this manner. Try carrot ribbons, cucumbers, red onions, cabbage and/or fennel!
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