Quick spicy radish pickle

Quick spicy radish pickle

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(1 ratings)

Prep: 10 mins plus marinating


Serves 2
Julienned mooli is lightly pickled in rice vinegar, chilli and sugar to make a tasty side dish to Korean main courses

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal27
  • fat0g
  • saturates0g
  • carbs6g
  • sugars5g
  • fibre0g
  • protein1g
  • salt0.1g
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  • 85g mooli, peeled and julienned or chopped into fine matchsticks
  • 2 tsp sagwa shikcho (apple vinegar) or rice vinegar
  • 2 tsp golden caster sugar
  • ¾ tsp gochugaru chilli flakes (see tip)
  • ½ small garlic clove, grated


  1. In a medium bowl, stir together all the ingredients with 1/2 tsp sea salt until the radish is coated. Cover and chill for 1 hr before serving.

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Comments, questions and tips

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Minoo's picture
25th Jun, 2016
This is delicious served with jap chae noodles and other Korean sides. I admit I had to make a few substitutions. It's difficult to find mooli where I live so I tend to replace it with radish, since they're related to each other. I also used rice vinegar as I had that and used normal chilli flakes as I couldn't find the Korean ones. Was still good!
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