This dish was one of the side dishes Melanie and I made during Valentine’s Day. :O If you missed our main course, go check out the recipe forĀ Zha Jiang Mian / JajangmyeonĀ and read up on the back story of why it’s often consumed on Valentine’s Day! :P
The only pickled substances I ever eat are pickled cucumbers and pickled carrots with cold noodle dishes, but these were pretty cool. (I don’t think I’d ever eaten radish before this.)
You can find both ingredients at most Asian markets/grocery stores! We live near a bunch of Korean grocery stores, so that definitely helped, as this is in fact a Korean dish!
Pickled Radish
- pickled radish
- rice wine vinegar
Instructions:
- Slice the radish, then add rice wine vinegar and lay em’ flat on a plate.
- Consume.
Told you it was easy! :D Hope you enjoy!
