• Skip to main content
  • Skip to primary sidebar

Tasha's Artisan Foods

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > DIY Pantry Essentials

    January 3, 2023

    Korean Pickled Radish - Quick and Easy!

    Jump to Recipe Print Recipe

    Korean pickled radish makes any dish you can think of more exciting to eat. It’s the simplest and quickest pickled daikon radish recipe, but with one bite of the crisp, tart preserved radishes, everything bursts into flavors and textures.

    Korean Pickled Radish

    A pickle preserves a fruit or vegetable through acidity, so traditionally, pickling takes ages to mature. Forget ages, I don’t even have the willpower to wait a few hours for a gastronomic haven like a pickle.

    So, I turned to wiser minds than mine for quick Korean pickles. Made with purple radish, the recipe is adapted from both Drive Me Hungry and the queen of Korean food, Maangchi. FYI, for beginners, Maangchi’s blog and YouTube channel are a treasure trove of Korean home cooking!

    Jump to:

    How to make

    Notes

    FAQs

    Variations

    More recipes

    Korean Pickled Radish

    WHY TRY KOREAN PICKLED RADISH

    Don’t need fancy equipment or cooking skills.

    Can you slice radishes and boil water? Then you can make this pickle.

    Plenty of room for the creative cook to experiment.

    Serve it with anything from tacos to sandwiches to fried chicken!

    Ingredients for Korean Pickled Radish

    HOW TO PICKLE RADISHES KOREAN STYLE

    Step 1: Peel and cut radishes into small cubes and transfer them to a glass jar.

    Cube the radishes

    Step 2: In a saucepan, heat water, vinegar, salt, sugar, and chili flakes or gochugaru just until the sugar dissolves.

    Pickling liquid

    Step 3: Pour over the cubed radishes. Close the jar lid and refrigerate.

    Final step: Enjoy chilled 24 hours later!

    Korean Pickled Radish

    NOTES ON QUICK KOREAN PICKLES

    • If you don’t know how to make radish pickles and are trying it for the first time, don’t overdo the spices. Let the flavor develop over a few days. Taste and then adjust the spices accordingly when you next try this Korean pickled radish recipe.
    • Cubing is the most popular way to cut radishes for this quick pickle because it gives you a hardy crunch perfect for salads or as a side dish. But if you’re thinking of adding it to tacos, then thinly slice the vegetable to get that tangy texture.
    • You can easily use any other vegetable for quick pickling in this way - cucumbers, carrots, beans, beetroot!
    Korean Pickled Radish

    WHAT KIND OF RADISH TO USE FOR KOREAN PICKLING?

    A Korean pickled radish recipe calls for Mu because it’s crunchier and has a flavor profile that packs a punch as compared to daikon or mooli.

    How do you recognize Korean radish? It’s white with rounded green ends, giving it more of a potato shape than a tapered end.

    My American readers will find it easily available in Asian grocery stores. Don’t worry if you can’t get your hands on it. Any seasonal radish will work here.

    I opted for some gorgeous and stunning purple radish from Krishi Cress, which delivers fresh farm produce in the NCR. The pickles turned out tender yet crunchy and flavorful.

    HOW LONG DO PICKLED RADISHES LAST?

    Refrigerated Asian pickled radish lasts for a good week. So, make it a few days ahead, especially because the longer you wait, the stronger, cleaner, crisper, and more balanced its flavor will be.

    Korean Pickled Radish

    HOW TO SERVE?

    Typically, pickled radish is served with Korean fried chicken because the acidity cuts through the richness, priming the palate for any other dishes being served and balancing the heaviness.

    I am happy serving the preserved radishes with literally anything, even dal chawal. Think of it as a supporting player, not a star, to your spread. It elevates any dish it is served with. My suggestion would be:

    • Hearty salads like roasted sweet potato and chickpea or lentil and millet.
    • Moroccan vegetable stew
    • Sticky sesame cauliflower
    • Spicy tofu stir-fry

    PURPLE DAIKON RADISH RECIPE VARIATIONS

    Spices: Korean pickles need salt to bring out the piquancy, and sugar to blunt vinegar’s sharp edge. Besides them, you don’t need to add more spices.

    So don’t feel bound to add Korean chili powder or chilli flakes. It’s completely optional. You can even flavor the preserved radishes with coriander seeds, bay leaves, garlic, herbs, or turmeric. Treat it like a blank slate.

    Vinegar: The best-pickled radish recipe is crisp with a subtle spice underneath. While the usual distilled white vinegar works like a charm, I prefer rice vinegar, the less tangy and acidic cousin.

    Korean Pickled Radish

    MORE CONDIMENT RECIPES

    Chili Oil

    Sambal Oelek 

    Pistachio Pesto

    Roselle Flower Chutney

    Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these quick pickled radishes as much as we do!

    Korean Pickled Radish
    Print Recipe

    Korean Pickled Radish - Quick and Easy!

    Korean pickled radish makes any dish you can think of more exciting to eat. It’s the simplest and quickest radish pickle recipe, but with one bite of the crisp, tart preserved radishes, everything bursts into flavors and textures.
    Prep Time5 mins
    Cook Time5 mins
    Resting time1 d
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 2 / 140 gms Radishes
    • 3 tsp Sugar
    • 1 tsp Salt
    • 1 tsp Red chilli flakes/ Gochugaru Optional
    • 1/4 cup /60 ml Water
    • 1/4 cup / 60 ml Rice wine vinegar

    Instructions

    • Peel and cut radishes into cubes. Transfer to a clean jar.
    • In a small saucepan, combine, sugar, salt, water, rice vinegar, and chilli flakes. Heat until the sugar dissolves.
    • Take the pan off the heat and pour the liquid over the cubed radishes.
    • Cover the jar with a lid and refrigerate for 24 hours. Enjoy!
    • Refrigerate up to a week.
    « Pomegranate Mimosa: Sparkling Wine Cocktail
    Smashed Asian Cucumber Salad »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New-Cover-4-1024x934

    Hi, I'm Natasha Minocha! Welcome to Tasha’s Artisan Foods!

    More about me →

    Trending

    • Orange Basque Cheesecake
    • Candied Orange Slices Recipe
    • Strawberry Banana Muffins
    • The Best French Toast Casserole Recipe
    Get exclusive recipes, tips and more!

    Youtube

    SUBSCRIBE TO YOUTUBE

    Footer

    ↑ back to top

    About

    Tasha’s Artisan Foods

    GET NEW RECIPES IN YOUR INBOX

    • Sign Up! for emails and updates

    BROWSE RECIPES

    Desserts
    Snacks
    Breads
    Cakes
    Appetizers
    Baking Guides

    Published with WordPress

    PRIVACY POLICY

    COPYRIGHT © 2022 TASHA'S ARTISAN FOODS