This daikon sangchae recipe makes a fresh tasting sweet, sour, salty pickle to enjoy on the side of a Korean meal, or with any fatty meat, such as pork belly, or fish, such as mackerel.
We use a daikon in the recipe - a very large white Japanese radish, with a flavour profile similar to that of the small red round young radishes familiar across the UK and Europe. The length and size make it easy to slice, but if you can't find one, the recipe could work with tiny radishes - if you have the patience - or even a turnip! In Korea the dish would be made with a Korean radish, shorter than a daikon, and slightly greenish in colour.
Daikon sangchae can be eaten freshly made, but we prefer to leave it for a couple of hours in the fridge for the pungent radish flavour to mellow, and the flavours to harmonise.
See our detailed introduction to Korean banchan, sangchae and cold Korean salad recipes here.
Ingredients Serves: 1
- Toss the daikon with the fine sea salt, and leave to drain in a colander for 30 minutes. Rinse well and pat dry with kitchen towel.
- Mix together the anchovy extract, caster sugar, rice vinegar and red pepper powder. Add the daikon and mix well. Leave to mellow in the fridge for a couple of hours.