When living alone, cooking often starts at the strangest moments.

Recently, I decided to make some ramen, but as I was eating, I suddenly craved pickled radish to go with it.

Seolleongtang really needs sweet broth and well-fermented pickled radish to be complete.

I thought about going to the market, but then I got the urge, "Pickled radish isn't that hard to make, so why not try it?"

These days, many people are making young radish kimchi or cucumber pickles, but I often find myself craving the crunch of pickled radish.

It pairs well with ramen, seolleongtang, and even pork belly or fried rice. Just having pickled radish in the fridge makes meals feel much more satisfying.

I went straight to the market and bought four large radishes. After washing them thoroughly, I kept the skin as intact as possible.

Then, I cut them into large cubes. They shrink a bit as they ferment, so it's better to cut them a little larger at first.

This time, I made the pickled radish without salting the radish separately. Just put the radish in a kimchi container and mix in the seasoning, and it's done.

The radish naturally releases moisture, creating a refreshing broth, which I believe is the true charm of pickled radish.

After it's well-fermented, scooping up the broth with a spoon feels so refreshing.

I kept the seasoning as simple as possible. I didn't add any new sugar or regular sugar.

Instead, I grated fresh onion to create a natural sweetness. I added 4 tablespoons of red pepper powder, 8 tablespoons of anchovy sauce, 4 cloves of whole garlic, and 1 tablespoon of flower salt.

Even with just a few ingredients, it surprisingly has a deep flavor.

I blended the onion and garlic with the anchovy sauce in a mixer, added the red pepper powder and salt, and mixed it evenly with the radish. That's it.

If you can really just cut the radish, it can be done in about 10 minutes. It's at a level that even someone who doesn't cook well can easily follow.

Here's a tip: when tasting for the first time, it's good if it feels "a bit salty?"

As it ferments, a lot of moisture comes out of the radish, so later it will be just right.

On the other hand, if it's bland from the start, it might taste dull after it's fermented.

I left the finished pickled radish at room temperature for about a day before putting it in the fridge.

A few days later, I boiled the ramen again and ate it with the pickled radish, and the taste was truly beyond my expectations.

The crunchy radish and refreshing broth paired perfectly with the rich broth of the ramen.

I couldn't help but think, "This is why people make pickled radish at home."

You might think that a man living alone wouldn't cook, but often, the food you need ends up being made by yourself.

Once you make pickled radish, it goes well with ramen, rice soup, meat, and fried rice, and the flavor deepens over time.

Now, when I run out of pickled radish in the fridge, instead of going to the Korean market, I think I'll just buy a few radishes and make some more, haha.