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Korean Pickled Radish

Delicious Korean Pickled Radish That Transforms Any Meal

Korean Pickled Radish is a vibrant banchan that complements any meal with its sweet and tangy flavors.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 24 minutes
Total Time 44 minutes
Servings: 4 cups
Course: Side Dishes
Cuisine: Korean
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Radish
  • 1 large Korean Radish or Daikon Radish Regular red radish can be a substitute.
For the Pickling Liquid
  • ½ cup Distilled White Vinegar Rice vinegar can be used for a different flavor.
  • ½ cup Water
  • 3 tablespoons Sugar Honey or agave syrup can be alternatives.
  • 1 teaspoon Salt
Optional Adds
  • 1-2 cloves Garlic Finely minced; can use garlic powder instead.
  • to taste Gochugaru Regular red pepper flakes can be substituted.

Equipment

  • Airtight glass jar
  • Saucepan
  • Knife

Method
 

Instructions
  1. Rinse and prepare the radishes. Trim ends, peel skin, and cut into 1-inch cubes.
  2. Make the pickling liquid. Combine vinegar, water, sugar, and salt in a saucepan over medium heat until dissolved.
  3. Combine radishes and flavorings in an airtight jar, adding minced garlic and gochugaru if desired.
  4. Pour the cooled pickling liquid over the radish cubes, ensuring they are submerged.
  5. Seal the jar and refrigerate for at least 8 hours, preferably 24-48 hours.

Nutrition

Serving: 1cupCalories: 30kcalCarbohydrates: 6gSodium: 60mgPotassium: 200mgFiber: 2gSugar: 4gVitamin C: 10mgCalcium: 2mg

Notes

For optimal flavor, allow radish to soak in pickling liquid for at least 24 hours.

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