Korean pickles


  • 2 cups daikon (peeled and julienned (cut into small strips))
  • 1 medium carrot (peeled and julienned)
  • 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 teaspoons salt (plus added 1/2 teaspoon)
  • 1 tablespoon sesame seeds


  1. Put the daikon, carrots and shallot in a medium size mixing bowl and add 2 tsp 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 tsp salt, and sesame oil. Stir well until sugar and salt have melted.
  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.


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