I'm sure all of you living in Korea have eaten a side dish called 'pickled radish' at a traditional Korean restaurant. The sweet taste of 'pickled radish' is popular with most foreigners and is a very famous side dish in Korea. In particular, if you go to a Chinese restaurant in Korea, if you order jajangmyeon or jjamppong, pickled radish is always provided.
However, even if you eat this much, many people just think of it as a side dish similar to kimchi, and it is expected that there will be many people who do not know much about pickled radish. So this time, I'm going to learn more about pickled radish, one of the most common Korean traditional dishes.
Introduction to pickled radish
Pickled radish is a Korean side dish of pickled Japanese radish, and is a type of Japanese tsukemono. Pickled radish has a texture and color that is good to eat with gimbap, ramen, and pork cutlet. Pickled radish is traditionally made by hand-bending dried radish and soaking it in water mixed with salt and rice bran. However, pickled radish currently sold as a product is made by pickling Japanese radish in a salt or sugar solution, or in a seasoning solution containing sweeteners, acidulants, chemical seasonings, and artificial colorings.
Source: Origin and origin of radish, historical information of radish, and efficacy of radish (tistory.com)
The typical color of pickled radish is yellow, but it can also be brown or white. Pickled radish is easy to make at home, and there are ways to make healthy pickled radish with natural ingredients.
Reason for Popularity
Koreans love pickled radish for many reasons. Pickled radish is a traditional Korean side dish, and has a sour taste and texture that goes well with spicy foods. Pickled radish is rich in vitamin C and dietary fiber, helps digestion, and acts as an antioxidant. Pickled radish is also a popular food in Korean popular culture, and can be seen eaten with gimbap, ramen, and pork cutlet. Pickled radish is a familiar and comfortable food for Koreans.
Source: How to make Pickled Radish Gimbap Pickled Radish: Naver blog (naver.com)
There are no accurate statistics on whether foreigners enjoy eating pickled radish, but some foreigners seem to like the sour taste, color, and texture of pickled radish.
The history of pickled radish
The name of pickled radish comes from Takuan Soho (沢庵宗彭), a monk who studied Japanese pickled foods. Daquan Soho, a monk from the Linzi School in the 17th century, developed a method of pickling Japanese radish and called the result Daquaang (沢庵). Da Quang is also the legal name of Da Quan So Ho.
Source: Origin of Pickled Radish (History and Origin) Takuang Soho and Da Quang : Naver Blog (naver.com)
Pickled radish is traditionally made by hand-bending dried radish and soaking it in water mixed with salt and rice bran. The pickled radish made in this way was white, chewy, and had a strong sour taste. However, pickled radish currently sold as a product is made by pickling Japanese radish in a salt or sugar solution, or in a seasoning solution containing sweeteners, acidulants, chemical seasonings, and artificial colorings. The typical pickled radish made in this way is yellow, but there are also cases of brown or white.
Pickled radish is a popular food in Korea, and is eaten with Chinese dishes or added to gimbap. There is no exact record of how pickled radish came to Korea. However, some researchers estimate that it spread from Japan to Korea in the late 19th and early 20th centuries. At that time, Japan ruled Korea as a colony and introduced Japanese food to Korea, and I think that pickled radish was also introduced in the process.
