Delicious pickled radish recipe to complement Korean fried chicken. Two variations: one sweet and one salty/tangy, both featuring cubed radish soaked in a brine mixture.
1: For the sweet pickled radish, mix sugar, white vinegar, salt, and hot water until sugar dissolves.
2: Pour the mixture over the radish cubes.
3: For the salty/tangy radish, mix sugar, vinegar, salt, and hot water until sugar dissolves.
4: Pour the mixture over the radish cubes.
5: Store the radish flat or in a container ensuring that each piece touches the brine.
