Korean Pickled Radish Recipe
Introduction
Korean Pickled Radish is a crisp, tangy side dish that brightens up any meal. Quick to prepare and bursting with flavor, it’s a perfect accompaniment to rich or spicy dishes.
Ingredients
- 1 lb Korean radish (or Daikon radish)
- ½ cup distilled white vinegar
- ½ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 garlic cloves (optional)
- 1 teaspoon gochugaru (optional, substitute red pepper flakes)
Instructions
- Step 1: Rinse the radish well, slice off the ends, peel the skin, and cut into roughly even-sized cubes. Place the radish cubes into an airtight glass jar.
- Step 2: In a small saucepan, combine the distilled white vinegar, water, sugar, and salt. Heat gently, stirring until the sugar and salt dissolve completely. Allow the mixture to cool to room temperature.
- Step 3: Add the garlic cloves and gochugaru (if using) to the jar with the radishes. Pour the cooled pickling liquid over the radish cubes, ensuring they are fully submerged.
- Step 4: Seal the jar tightly and refrigerate overnight. The pickled radishes will be ready to enjoy the next day.
Tips & Variations
- For extra crunch, use Korean radish when available as it is firmer than regular Daikon.
- Adjust the sweetness by adding more or less sugar according to your taste.
- Skip the garlic and gochugaru if you prefer a milder flavor.
- For a spicy kick, increase the amount of gochugaru or substitute with your favorite chili flakes.
Storage
Store the pickled radish in an airtight container in the refrigerator. It will stay fresh for up to two weeks. Keep the radishes submerged in the pickling liquid to maintain flavor and texture. Serve chilled and enjoy as a refreshing side or snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular radish instead of Korean radish?
Yes, regular radishes can be used, but Korean or Daikon radish provides a crisper texture and milder flavor, which is ideal for pickling.
How long do pickled radishes last?
When stored properly in the refrigerator, pickled radishes can last about two weeks. The flavor may intensify over time, so taste periodically for your preferred level of tanginess.
PrintKorean Pickled Radish Recipe
Korean Pickled Radish is a simple and tangy side dish featuring crunchy radish cubes soaked in a sweet and sour pickling liquid made of vinegar, sugar, and salt. Optionally enhanced with garlic and Korean chili flakes, this quick refrigerator pickle delivers a refreshing and flavorful accompaniment to Korean meals or as a crisp snack.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus overnight refrigeration
- Yield: About 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Radish
- 1 lb Korean radish (or Daikon radish)
Pickling Liquid
- ½ cup distilled white vinegar
- ½ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
Optional Seasonings
- 2 garlic cloves
- 1 teaspoon gochugaru (Korean red pepper flakes, optional)
Instructions
- Prepare the radish: Rinse one pound of Korean or Daikon radish thoroughly. Slice off the ends, peel the radish, and cut it into roughly even-sized cubes. Place these radish cubes into an airtight glass jar.
- Make the pickling liquid: In a small saucepan, combine ½ cup distilled white vinegar, ½ cup water, 3 tablespoons sugar, and 1 teaspoon salt. Heat gently until the sugar and salt fully dissolve into the liquid. Remove from heat and let the mixture cool to room temperature.
- Add seasonings and combine: To the jar with the radish cubes, add 2 garlic cloves and 1 teaspoon of gochugaru if using. Pour the cooled pickling liquid over the radishes, ensuring they are completely submerged.
- Refrigerate to pickle: Seal the jar tightly and refrigerate overnight. This resting period allows the radish to absorb the flavors and develop a crisp, tangy profile ready to enjoy the next day.
Notes
- You can substitute gochugaru with regular red pepper flakes if Korean chili flakes are unavailable.
- Ensure the radishes are fully submerged in the pickling liquid to prevent spoilage.
- This pickled radish can be enjoyed within a week but is best consumed within 3-4 days for optimal crunch and flavor.
- Adjust sugar and salt quantities to taste based on your preference for sweetness or saltiness.
Keywords: Korean Pickled Radish, Daikon Pickles, Korean Side Dish, Quick Pickles, Korean Banchan
