One of the things I like best about Korean food is the banchan (small side dishes). Some of them require days of fermentation, but some are quick to make. A lot of them have great crunch. Many are spicy, or have a strong sesame flavor. I have Korean friends who always have a variety of banchan on hand. I’ve stolen that idea from them and love being able to conveniently snag a crunchy accompaniment from the fridge. This Pickled Korean Radish is one of my faves because the radish is super crunchy and it has a sweet tanginess that goes great with grilled meats.

Guessipe

• 1 lb Korean radish, peeled and cut into 1/2-inch cubes
• 1/3 cup sugar
• 1/3 cup white vinegar
• 1/3 cup water
• 1 TBSP salt

Mix sugar, vinegar, water, and salt until the sugar and salt are dissolved.

Stir in the radish. Allow to pickle in the fridge for 48 hours.