Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Pickled Radish and Onion, Using Winter Daikon Makes the Crunch Noticeably Different
- Cook time
- 30 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 10
Ingredients
Tap to check offServes 10
Steps
Slice the daikon into 1cm thick rectangular pieces. Cube the onion and cut the spicy chili into 1cm pieces.
Combine 360ml water and 360ml dark soy sauce in a pot and bring to a boil.
Reduce to low heat and simmer for 5 more minutes, then turn off the heat.
Add 180ml mirin, 180ml vinegar, 90ml plum syrup, and 180ml sugar and stir well.
Place the daikon, onion, and chili into a container and immediately pour the hot brine over them. Pouring it hot keeps the vegetables crispy.
Let it sit at room temperature for half a day, then refrigerate.
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