Thanks so much for this recipe! Since we haven't been able to go out for k-bbq my friend and I have been doing at home k-bbq and we're always excited to make and eat these :)
Thank you, I have done this 2 weeks ago and I love it, as well as my family and friends who are not used with radish pickles. I am here to check it again, because I will be making more this week. I have shared your recipe to those who were willing to.make theirs. 😍🤩
I missed the green color pickled radish slices with added wasabi flavor I had at a BBQ restaurant in Korea 2 yrs ago. From your abv recipe, it looks so simple so I will try it out with a bit of wasabi. Thanks for sharing
I’ve had them in fridge for over a month with no issues. Just make sure they are fully submerged in the brine or they can go bad or softer which is not good.
Gourmia brand! I love it because you can adjust the thickness better with this! Took be awhile to find one I liked. Here’s the link below~ www.amazon.com/gp/product/B01MDUMPES/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01MDUMPES&linkCode=as2&tag=homesweetyou-20&linkId=d7aeca70cab969198955be7c65708bed
You can, the taste would just be slightly different as the small red radishes have a different taste than the korean white radish. Korean radishes are sweet and refreshing. Both good! Haha
kkoching I’ve had them in fridge for over a month with no issues. Just make sure they are fully submerged in the brine or they can go bad or softer which is not good.
What size (in mm) are your slices? I'm looking to make this, but I want to make sure the mandolin I get can slice thinly enough! And to know what setting to use once I get it.
Not sure in mm exactly as mine is adjusted by a turn knob depending on how thin I want it. It is pretty thin almost slightly see through? I have the gourmia brand which I really like due to the ability to control how thin I want it better than others. I’ll reply with the link if I can find it~
When you used the mandolin with your bare hands I got a little nervous 😬. But a quick question, would it be an option to use regular food coloring instead of beet powder or pea tea powder?
Haha sorry the thing it comes with to protect your hands just never works well for me, I was careful promise! Haha and yes you definitely can use just food coloring I just like to use natural coloring if possible. Food coloring you will likely get deeper/brighter colors and is easier, so go for it!
I would say a couple weeks in the fridge. But I have kept mine for almost a month in fridge with no issues. But make sure the radishes are fully submerged in the brine to keep it long.
I see. Thank you for your reply. I made them today and tasted great. However, looking at other recipes they are calling for fermentation without vinegar. Little confused.
There are many different recipes but this one is a quick version you can eat same day as wraps for Korean bbq or veggies, hence the vinegar that helps with the quick acidic taste without having to ferment for awhile. For kimchi I never use vinegar but that’s a different dish in itself. So depends on what you are making and how you will be eating it.
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Tried this, and LOVED IT!! Bless you! About to go to the Korean store to get more radish to make more today!
Omg so glad to hear!! ❤️❤️
Thanks so much for this recipe! Since we haven't been able to go out for k-bbq my friend and I have been doing at home k-bbq and we're always excited to make and eat these :)
Glad you like it! They last long too so you can use any left over for your next bbq too! Haha
Thank you, I have done this 2 weeks ago and I love it, as well as my family and friends who are not used with radish pickles. I am here to check it again, because I will be making more this week.
I have shared your recipe to those who were willing to.make theirs. 😍🤩
Aww I just saw your comment! I’m not getting all the notifications weird. But I’m so glad you like it!!
Beautiful
Yes! I've been wanting to make this! Can't wait to try this recipe! 🥳
Mandy Wong yes!!! Do a kbbq night~ haha
@@homesweetyou Yesss!
Can you make a video of how to put together a KBBQ night? 😇
Mandy Wong haha just meat, veggies & sides! Lol I guess that could be many things lol
I missed the green color pickled radish slices with added wasabi flavor I had at a BBQ restaurant in Korea 2 yrs ago. From your abv recipe, it looks so simple so I will try it out with a bit of wasabi. Thanks for sharing
Yes! It’s very simple~ let me know how your wasabi turns out! They sell the wasabi version in the korean markets as well~
Looks gorgeous!
May Cariaga thank you, why not add a little color in your life right!? Haha
😍I can't wait to make these!!
Great with kbbq!
Thank you for this great video!!!
Would this be just as good with Daikon Radish instead of Korean Radish?
You can but Diakon is much more bitter so you may have to adjust the sugar and or vinegar.
how long does it keep in the fridge?
I’ve had them in fridge for over a month with no issues. Just make sure they are fully submerged in the brine or they can go bad or softer which is not good.
What kind of mandolin are you using?
Gourmia brand! I love it because you can adjust the thickness better with this! Took be awhile to find one I liked. Here’s the link below~
www.amazon.com/gp/product/B01MDUMPES/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01MDUMPES&linkCode=as2&tag=homesweetyou-20&linkId=d7aeca70cab969198955be7c65708bed
@@homesweetyouThank you for letting me know! I am going to buy and get it on Saturday. =)
@@homesweetyou Thank you so much for letting me know. This mandolin is so neat. No need to change blades! It is a game changer!
@@helengonzalez6561 right!? No need to store separate blades and extra stuff!
just wondering but would the recipe change a lot if you used red radishes instead?
You can, the taste would just be slightly different as the small red radishes have a different taste than the korean white radish. Korean radishes are sweet and refreshing. Both good! Haha
Home Sweet YOU 유혜영 alrighty! Thank you!! (Also this recipe makes me so happy Im so excited to try!!!)
It looks amazing! How long can I store them in the fridge tho?
kkoching I’ve had them in fridge for over a month with no issues. Just make sure they are fully submerged in the brine or they can go bad or softer which is not good.
@@homesweetyou thank you so much! Will definitely try them soon :*
What kind of radish is used?
Korean white radish
how long do these store in the fridge until they go bad? also is there a certain way to store them for best results?
Mine lasted weeks to a month at least! Make sure they are submerged in the brine for them to last longer and stay crunchy.
What size (in mm) are your slices? I'm looking to make this, but I want to make sure the mandolin I get can slice thinly enough! And to know what setting to use once I get it.
Not sure in mm exactly as mine is adjusted by a turn knob depending on how thin I want it. It is pretty thin almost slightly see through? I have the gourmia brand which I really like due to the ability to control how thin I want it better than others. I’ll reply with the link if I can find it~
Here it is! It’s my favorite, this brand and type. Had it for over 2 years now.
amzn.to/3lrU3v9
Looks great! Where did you buy your mandoline? Im looking for something wide for this! Thank you!
Masato C. Sugeno it’s from amazon it’s the gourmia brand and it’s adjustable!
When you used the mandolin with your bare hands I got a little nervous 😬. But a quick question, would it be an option to use regular food coloring instead of beet powder or pea tea powder?
Haha sorry the thing it comes with to protect your hands just never works well for me, I was careful promise! Haha and yes you definitely can use just food coloring I just like to use natural coloring if possible. Food coloring you will likely get deeper/brighter colors and is easier, so go for it!
How long does this last
I would say a couple weeks in the fridge. But I have kept mine for almost a month in fridge with no issues. But make sure the radishes are fully submerged in the brine to keep it long.
What kind of vinegar did you use?
Just regular white distilled vinegar~
How is this pronounced? Ssam mu
Yes that’s correct.
Are these probiotic?
Not sure if pickled radish is but kimchi has probiotics haha
I see. Thank you for your reply. I made them today and tasted great. However, looking at other recipes they are calling for fermentation without vinegar. Little confused.
There are many different recipes but this one is a quick version you can eat same day as wraps for Korean bbq or veggies, hence the vinegar that helps with the quick acidic taste without having to ferment for awhile. For kimchi I never use vinegar but that’s a different dish in itself. So depends on what you are making and how you will be eating it.
not the best recipe, tasted too much vinegar, not enough sugar
Did you try redoing this with more sugar? Things like this are somewhat trial and error until you find what tastes best for you individually
You didn’t taste the brine? Haha. Bless your heart.