Quick spicy mooli pickle
- Judy Joo
Save recipe
Serves 2
Easy
Prep: 10 mins
plus marinating
A star rating of 5 out of 5.1 ratingRate
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Julienned mooli is lightly pickled in rice vinegar, chilli and sugar to make a tasty side dish to Korean main courses
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal27
-
fat0g
low
-
saturates0g
-
carbs6g
-
sugars5g
-
fibre0g
-
protein1g
-
salt0.1g
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Method
-
step 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.
RECIPE TIPS
GOCHUGARU
Chilli powder or flakes made from Korean chillies, which have their own unique flavour. This condiment will become your chilli of choice to sprinkle on anything that needs some heat.
Recipe from Good Food magazine, June 2015
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A star rating of 5 out of 5.1 rating
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