When I first learned to make Sweet and Sour Korean Pickled Radish, it was a rainy afternoon, and I was craving something crunchy, tangy, and a little sweet. I remembered the bright yellow pickled radish, or danmuji, served with Korean dishes, and I knew it was time to try making it myself. With only a handful of ingredients—radish, vinegar, sugar, and salt—Sweet and Sour Korean Pickled Radish comes together quickly. I was amazed at how something so simple could transform into a snack that’s both refreshing and bold.
Preparing the Radish
Starting with fresh, firm daikon radish was key. I peeled it carefully, cutting it into thin, bite-sized slices, making sure they were all even for the perfect crunch. There’s something so satisfying about slicing radish for Sweet and Sour Korean Pickled Radish, knowing that soon it would soak up that flavorful brine. Next, I prepared the sweet and sour brine with vinegar and sugar, stirring until the sugar dissolved completely. The aroma of vinegar filled my kitchen, and I knew it would make the radish irresistibly tangy!
Brining and Patience
After placing the radish slices in a jar, I poured the brine over them, covering each piece. I added a pinch of turmeric for a beautiful yellow color, which made the pickles look just like those you’d find at a Korean restaurant. Then came the hardest part: waiting. For the flavors to develop, I let the Sweet and Sour Korean Pickled Radish sit in the fridge for at least 24 hours. Every time I opened the fridge, I’d peek in, so eager to taste them, but I knew patience would pay off.
Finally, the time came to taste. I took a slice, and as soon as I bit in, I could taste the perfect balance of sweet, sour, and salty flavors. It was just as crunchy and refreshing as I’d hoped. I enjoyed these pickles with rice, added them to sandwiches, and even snacked on them straight from the jar. Making Sweet and Sour Korean Pickled Radish became one of my favorite kitchen rituals, a little reminder that some of the simplest foods can bring the greatest joy.
Table of Contents
Chef’s Notes- Sweet and Sour Korean Pickled Radish
- For the best crunch and authentic flavor, choose firm, fresh Korean radishes. If Korean radishes aren’t available, daikon radishes are a great alternative. Slice them evenly to ensure they pickle uniformly.
- To dissolve the sugar and salt more quickly, use slightly warm water (not hot) when mixing the brine. This helps speed up the dissolution and shortens prep time.
- Though this recipe suggests 30 minutes of marinating, allowing the radish to pickle for a few hours or even overnight in the fridge enhances flavor and gives a deeper sweet-and-sour profile.
- Store in a clean, airtight container in the fridge. These pickles can last up to two weeks, making them ideal for meal prepping.
- extra flavor, add a few slices of fresh ginger, garlic, or even a couple of red chili slices to give a mild kick and beautiful color contrast.
- These pickles pair perfectly with Korean fried chicken, but they also bring a refreshing crunch to tacos, grain bowls, or sandwiches. Try them as a zesty side to any rich, savory dish.
Sweet and Sour Korean Pickled Radish
4
servings15
minutes0
minutes60
kcal30
minutes45
minutesDiscover the vibrant flavors of Korea with this Easy Sweet and Sour Pickled Radish recipe! Perfectly crisp and tangy, these pickled radish cubes are the ideal accompaniment to your favorite fried or roasted chicken. Quick to prepare and bursting with refreshing notes, this dish will elevate any meal and impress your guests. Dive into the delightful balance of sweet, sour, and savory with every bite, just like the pros! Whether you’re a seasoned chef or a kitchen novice, this pickling recipe is sure to become a staple in your culinary repertoire.
Ingredients
- Pickling Brine
1/3 cup granulated sugar
1/3 cup plus 1 tablespoon white vinegar
1 tablespoon kosher salt
3/4 cup filtered water
- Pickled Radish
1 pound fresh Korean radish peeled and diced into 1/3 inch cubes
- Alternative Ingredients:
Sugar: Substitute with honey or maple syrup for a natural sweetener.
White vinegar: Use apple cider vinegar for a milder tang.
Kosher salt: Replace with sea salt or use less if on a low-sodium diet.
Korean radish: Substitute with daikon or regular white radish if unavailable.
Directions
- Preparing the Brine – In a large mixing bowl, combine 1/3 cup of granulated sugar, 1/3 cup plus 1 tablespoon of white vinegar, 1 tablespoon of kosher salt, and 3/4 cup of filtered water. Stir the mixture thoroughly until the sugar and salt are completely dissolved, ensuring a smooth brine.
- Adding the Radish – Gently place the peeled and diced Korean radish into the bowl with the brine. Stir the radish cubes a few times to ensure they are evenly coated with the pickling liquid. For enhanced flavor, allow the radish to absorb the brine for at least 30 minutes before serving.
- Optional Enhancement – For an extra kick, consider adding a dash of garlic powder or a few slices of fresh ginger to the brine. This step is optional but adds a deeper layer of flavor to your pickled radish.
Equipment
- mixing bowls
Notes
- • For optimal flavor, let the pickled radish marinate in the refrigerator for a few hours or overnight.
• Serve these pickles alongside Korean fried chicken, tacos, or as a tangy addition to salads and sandwiches.
• To add more complexity, sprinkle some sesame seeds or chopped green onions on top before serving.
• Ensure all containers and utensils used are clean to prevent unwanted bacterial growth during pickling.
Nutrition Facts
- Calories: 60kcal
- Carbohydrates: 15g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 200mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 10IU
- Vitamin C: 8mg
- Calcium: 20mg
- Iron: 0.5mg
FAQ- Sweet and Sour Korean Pickled Radish
Can I use table salt instead of kosher salt?
Yes, but adjust the amount to avoid over-salting, as table salt is finer. Use about half the quantity of kosher salt.
How long can I store the pickled radish in the fridge?
Stored in an airtight container, they stay fresh for up to two weeks, making them great for meal prep.
Why is my pickled radish not as crunchy as expected?
This can happen if the radish is left in the brine for too long or if it wasn’t fresh. Make sure to start with firm radishes for optimal crunch.
Is it okay to use daikon instead of Korean radish?
Absolutely! Daikon is a fantastic alternative with a similar taste and texture, though it may be slightly milder.
Can I make these pickles sweeter or less sour?
Definitely. Adjust the sugar or vinegar in the brine according to your taste preferences. You can taste the brine before adding the radish and make any tweaks to achieve your desired balance.
