About the Recipe
If you've ever dined at a Korean restaurant, you may have noticed vibrant, pink pickled radishes served alongside your meal. These Korean-style pickles, known for their eye-catching colour and refreshing taste, are a staple in Korean cuisine. They balance sweet, tangy, and slightly savoury flavours, making them the perfect side dish for rich, spicy foods like fried chicken.
What Are Korean Pink Radish Pickles?
Korean pink radish pickles are often made with Korean radish called mu. But if you can't find them in your local store — fortunately, you can pickle regular radishes as well! The pickling liquid will add to the radishes a sharp yet sweet flavour, making them both crisp and very addictive.
These pickles are easy to make, and you only need a few key ingredients to get started. What makes them stand out is the balance of vinegar, sugar, and salt, which transforms the radish’s natural sharpness into something mellow and pleasant. Whether you’re serving them as a side dish or a refreshing accompaniment to a spicy meal, these pickles are sure to be a hit.
Ingredients
about 500g regular or Korean (mu) radishes
1 cup of white vinegar (you can substitute with rice vinegar for a milder taste)
1 cup of sugar (can be raw or white)
1 cup of water
a pinch of fine sea salt
Optional:
1-2 cloves of garlic, thinly sliced
a pinch of red pepper flakes (for some heat)
Preparation
Step 1: Prepare the radishes
Wash the radishes roughly in cold water to remove dirt — you can use a vegetable brush or scrubber to do that.
Trim off both ends of each radish.
Slice the radishes into thin rounds.
Step 2: Make the pickling brine
In a small saucepan, combine the water, vinegar, sugar, and salt.
Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
For extra flavour, you can add garlic slices or red pepper flakes to the brine at this stage.
Step 3: Pack the jar!
Place the radish slices into a clean and sterile glass jar.
Once the brine is done, carefully pour it over the radishes, ensuring they are completely submerged. The vinegar will begin to work its magic, turning the radishes a vibrant pink (if you're using red radishes).
Step 4: Let them pickle
Seal the jar with a lid and let it cool to room temperature. Once cooled, refrigerate the pickles.
For best results, allow the radishes to pickle for at least 48 hours before eating, although you can enjoy them after just a few hours if you're eager.