A quick pickled radish with carrots for added sweetness…wash and slice the radishes. I bought already sliced carrots (I know). 
Bring to boil, (1) one cup rice vinegar, (1) one cup water, 1/2 cup sugar, and a good pinch of salt. Pour over radishes and carrots in a glass dish. (Please be careful doing this…)
I let mine cool on the counter then refrigerated for several hours. I like them crispy and tangy.
Serve with Korean dishes or with any side dish. I like to have them with a boiled egg.
Blessings.
They have changed up the plating, which gave us much more of a serving of the
Although the food was wonderful, time with Carmen was better. Always good to have her home.
Sauteed with the juices until somewhat reduced, then I added a couple of pats of unsalted butter.
Sauté until chicken is cook through.
These thighs were light, juicy, fresh, and tasted like summer. Really enjoyed them as is, didn’t need any other sauce. You can serve them with rice or noodles. I had them with a salad with and a sprinkle of feta cheese with balsamic vinegar. Yummy.
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