Korean-style Pink Radish Pickles: A Sweet and Tangy Delight

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)

The Recipe

Step 1

• 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

• 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

• 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

• 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.

---

How Long Will They Keep?

The radish pickles will last in the refrigerator for 2-3 weeks. Over time, the flavours will deepen, and the colour will become more vibrant. Make sure the radishes are always fully submerged in the brine to keep them fresh and crisp.

What to Serve with Korean Pink Radish Pickles?

These sweet-and-sour pickles pair beautifully with many dishes, offering a refreshing contrast to rich or spicy foods. Here are a few popular pairings:

• Fried Chicken: The pickles will cut through the richness of crispy fried chicken and the spicy glaze, making each bite more balanced.
• Grilled beef dishes: The grilled beef dishes are flavourful and hearty, and the pickles provide a bright, tangy contrast.
• Kimchi stew: The sharpness of pickled radish complements the deep, spicy broth of kimchi stew.
• Rice Bowls: Add pickled radishes for extra texture and flavour in rice bowls, providing a crunchy, acidic element to your dish.

Tips, Tricks and Flavour Variations

One of the great things about the pickles is their adaptability. Here are a few ways to tweak the recipe to suit your preferences:

• Pink colour: The beautiful pink hue of the pickles comes from red radishes, but you can also substitute it with food colouring.
• Mix things up: If you want to mix things up, when after putting radishes in a jar – you can layer them with thinly sliced garlic or add herbs like dill.
• Spicy Pickles: Add a few slices of fresh chilli peppers or a teaspoon of red pepper flakes for a spicy kick.
• Ginger Twist: Add a few thin slices of fresh ginger to the brine for a hint of warmth.
• Citrusy Zing: For a zesty variation, toss in a couple of slices of lemon or lime to the jar before sealing it.

Final Thoughts

Korean-style pink radish pickles are a must-try! With just a few simple ingredients and minimal effort, you can create a flavourful, crunchy side dish that brightens up any meal. Once you make them, you’ll find yourself reaching for them again and again — they’re that good and very versatile!

Give them a try the next time you want a vibrant, refreshing side that adds balance and excitement to your meals. The bright pink hue will add a pop of colour to any meal, making your dishes visually appealing.

Happy pickling! 🫙