Description
Nutty, spicy, and tangy Korean style pickles.
Ingredients
Units
Scale
- 2 cups daikon, peeled and sliced into strips
- 1 medium carrot, peeled and sliced into strips
- 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 1/2 teaspoon salt
- 1 tablespoon sesame seeds
Instructions
- Put the daikon, carrots and shallot in a medium size mixing bowl and add 2 teaspoons of salt. Quickly mix with your hands and leave for 10 minutes, to soften the veggies.
- In a separate small bowl, mix water, rice vinegar and tobanjan. Stir until tobanjan has diluted and add sugar, 1/2 teaspoon salt, and sesame oil. Stir well until the sugar and salt have dissolved.
- Rinse the vegetable, drain and squeeze out excess water. Return the vegetable in the mixing bowl and pour the tobanjan mixture over.
- Add sesame seeds and using chopsticks or a spoon, mix until veggies are well coated. Serve or let pickle for up to 3 days.
Notes
Store these pickles in a jar and refrigerate for up to 3 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 28
- Sugar: 1.5g
- Sodium: 767mg
- Fat: 1.7g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.7g
- Protein: 0.6g
- Cholesterol: 0mg
