Photo: Korea Ministry of Food and Drug Safety

Crunchy Pickled Vegetables (Asak)

Name: Crunchy Pickled Vegetables (Asak)
Cuisine: South Korea
Ingredients: asparagus (5 pcs); 100 g carrot (100g); 100 g Korean radish (100g); 200 g vinegar (200g); 200 g sugar (200g); bay leaves (3 sheets); whole black peppercorns (20 pcs); 0.5 g salt (0.5g)

아삭

Side dish

Side dishesCourse

97kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Crunchy Pickled Vegetables (Asak)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

asparagus아스파라거스(5 pcs)
carrot당근(100g)
100 g
Korean radish무(100g)
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
100 g
vinegar식초(200g)
200 g
sugar설탕(200g)
200 g
bay leaves월계수잎(3 sheets)
whole black peppercorns통후추(20 pcs)
salt소금(0.5g)
0.5 g

Nutrition per serving

97kcal

20.7gCarbs

2.3gProtein

0.5gFat

1016.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the asparagus well and cut into 5 cm lengths.
Cut the carrot to the same size as the asparagus.
Cut the radish to the same size as well.
Mix the vinegar and sugar in equal amounts.
When the vinegar-sugar liquid boils, pour it while hot into a container over the vegetables, pressing them down so they do not float.
Let it ripen for about 7 days.

💡 TipPickling asparagus, which helps flush out sodium, in vinegar lets you keep it and enjoy it for a long time.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.