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Korean Pickled Radish
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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 minutes
Cook Time5 minutes
Resting time1 day
Total Time1 day 10 minutes
Course: Condiment, Side Dish
Cuisine: Korean
Servings: 4 Servings
Calories: 65kcal
Author: Natasha Minocha

Ingredients

  • 2 Radishes
  • 3 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Red chili flakes/ Gochugaru Optional
  • 1/4 cup Water
  • 1/4 cup Rice wine vinegar
US Customary - Metric

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.

Nutrition

Serving: 1 Serving | Calories: 65kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2366mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg