Crisp Pickled Radish Cold Soup: A Refreshing and Tangy Summer Delight
#PickledRadish #Jjanjjinaengguk #SummerDish #EasyRecipe #KoreanFood #RadishDish #NaturalDigestive #TangySweet
Introducing a refreshing cold soup recipe using the deep flavor of homemade pickled radish (jjandji). Pickled radish, made by pressing radishes in a brine solution, boasts a unique umami taste and a satisfying crunch. This recipe simplifies the process by using pre-sliced pickled radish available at markets, allowing you to easily enjoy Jjandji Naengguk. By properly reducing its saltiness, adding fresh seasonings, and chilling it with cold water, you can create a perfectly balanced tangy and slightly savory cold soup. Unlike the mild broth found in some famous noodle restaurants, this Jjandji Naengguk, seasoned with chili powder and vinegar, is an excellent summer delicacy that stimulates the appetite and aids digestion. It’s also great as a meal replacement or side dish, best enjoyed chilled.
Main Ingredients
- 1kg thinly sliced pickled radish (jjandji)
- 2 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 1 Tbsp chili powder
- 2 finely chopped Korean chili peppers (optional)
- 5 Tbsp vinegar
- 1L water
Cooking Instructions
Step 1
First, prepare 1kg of thinly sliced pickled radish. If you are using a whole piece of pickled radish, slice it thinly to your desired size.
Step 2
Taste the pickled radish and if it’s too salty, soak it in cold water to reduce the saltiness. It’s best to change the water 2-3 times over 1-2 hours. It’s important to control the saltiness so that it remains slightly savory, suitable to eat with rice, rather than becoming too bland. Be careful, as removing too much saltiness can make the taste flat.
Step 3
After rinsing the pickled radish to remove excess salt and draining it, it’s time to season. In a bowl, combine the pickled radish with minced garlic, chili powder, chopped green onions, finely chopped Korean chili peppers (add more if you like it spicy), and vinegar. Mix well.
Step 4
Pour about 1L of water over the seasoned pickled radish, ensuring it’s well submerged. Taste the broth and check if the balance of sourness and saltiness is just right. When you taste the radish and broth together, it should have a pleasant tangy and savory flavor that stimulates your appetite. Cover and refrigerate. This allows the pickled radish’s flavor to gently infuse into the broth, creating a deeper taste.
Step 5
Serve the prepared Jjandji Naengguk chilled in bowls. The crunchy pickled radish combined with the refreshing tangy and savory broth will awaken your taste buds and aid digestion, making it the ultimate summer delicacy. A bowl of this chilled soup can feel incredibly soothing and acts as an excellent natural digestive aid.
