Side Dishes

Crunchy Pickled Asparagus, Carrot & Radish

Name: Crunchy Pickled Asparagus, Carrot & Radish
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 5 spears Asparagus; 100 g Carrot; 100 g Korean radish; 200 g Vinegar; 200 g Sugar; 3 Bay leaves; 20 Whole black peppercorns; 0.5 g Salt

아삭

A sweet-sour pickle of asparagus, carrot and radish in a hot vinegar-sugar brine with bay leaves and peppercorns, aged for a week. Asparagus, which helps flush out sodium, keeps well for a long time as a pickle.

Crunchy Pickled Asparagus, Carrot & Radish

15mPrep

5mCook

6Servings

EasyLevel

🧺 Korean ingredients in this recipe

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📝 Step-by-Step Instructions

Wash the asparagus and cut into 5 cm lengths.

Crunchy Pickled Asparagus, Carrot & Radish — step 1

Cut the carrot to the same size as the asparagus.

Crunchy Pickled Asparagus, Carrot & Radish — step 2

Cut the radish to the same size as well.

Crunchy Pickled Asparagus, Carrot & Radish — step 3

Mix equal amounts of vinegar and sugar with the salt, bay leaves and peppercorns.

Crunchy Pickled Asparagus, Carrot & Radish — step 4

Bring the brine to a boil, pour it hot over the vegetables in a container and press them down so they stay submerged.

Crunchy Pickled Asparagus, Carrot & Radish — step 5

Let the pickles age for about 7 days.

Crunchy Pickled Asparagus, Carrot & Radish — step 6

📊 Nutrition Facts (per serving)

96.5Calories (kcal)

20.7 gCarbs

2.3 gProtein

0.5 gFat

1016.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.