When I first made Korean Pickled Radish, I didn’t know how easy it would be! I was inspired by the crispy, tangy slices I often enjoyed alongside Korean dishes, and I wanted to recreate that bright flavor at home. Korean Pickled Radish is such a simple recipe, and you can make a big batch to keep in the fridge for a quick, refreshing side. What’s even better is that it only requires a few ingredients. The crunch of radish pairs perfectly with the salty, slightly sweet brine, and each bite bursts with flavor.
The Perfect Balance
One of my favorite things about Korean Pickled Radish is how well it balances sweet, sour, and salty. I use rice vinegar as the base, which brings a subtle sweetness that’s just right for pickling. A touch of sugar helps soften the sharpness of the vinegar, while a pinch of salt adds depth to the radishes’ natural flavors. Watching the radish slices absorb the brine is like watching them come alive with color and taste – it’s a little magical in the kitchen!
A Few Simple Steps
The process of making Korean Pickled Radish is incredibly easy. First, I slice the radish into thin, even pieces so they pickle evenly. Then, I prepare the brine by mixing rice vinegar, sugar, and salt until everything dissolves. I pour the brine over the radishes and let them soak for a few hours. As the hours pass, the radishes take on a beautiful yellow color if I add a bit of turmeric powder, though this step is optional. It’s such a delight to see them transform!
After a few hours, Korean Pickled Radish is ready to enjoy. I like to serve it alongside Korean BBQ or mix it into rice dishes. Its tangy crunch adds so much life to a meal, and it stays fresh in the fridge for a couple of weeks. Whenever I open the jar, I’m reminded of the satisfaction of making something simple and flavorful with my own hands. It’s a recipe I come back to time and again, and I hope it brings joy to your meals, too!
Table of Contents
Chef’s Notes- Korean Pickled Radish
- When dissolving the sugar and salt, make sure to stir continuously over medium heat. This prevents crystallization, resulting in a smoother brine and a more balanced taste.
- Be mindful not to boil the brine. Only warm it enough to dissolve the ingredients; overheating may cause a strong vinegar smell. This helps preserve the fresh taste of the radish.
- For added flavor, consider adding garlic slices, fresh ginger, or a few chili flakes to the brine. These enhance the pickling with subtle layers of spice and aroma.
- For maximum flavor, allow the radish to chill in the refrigerator for at least 24 hours before serving. The flavors deepen over time, making each bite more flavorful.
Korean Pickled Radish
4
servings10
minutes5
minutes146
kcal24
hours24
hours15
minutesDiscover the vibrant flavors of Korea with this irresistible Pickled Radish recipe! Perfectly crunchy and tangy, these ssam mu slices add a delightful zing to your favorite Korean BBQ dishes. Whether you’re a seasoned chef or a kitchen novice, this easy, refreshing side dish is sure to impress. Dive into a bowl of crisp, savory goodness that complements any meal. Elevate your dining experience with this must-try Korean classic – a favorite among food enthusiasts and celebrity chefs alike!
Ingredients
- Fresh Produce
1 pound Korean white radish sliced into delicate rounds
- Seasonings
1 tablespoon sea salt
1/2 cup granulated sugar
- Liquids
1/2 cup white distilled vinegar
3/4 cup filtered water
- Alternative Ingredients:
Vinegar Replacement: Use apple cider vinegar instead of white vinegar for a milder flavor.
Sugar Substitute: Replace granulated sugar with honey or maple syrup for a natural sweetness.
Salt Alternative: Opt for kosher salt in place of sea salt for a different texture.
Radish Substitute: Daikon radish can be used instead of Korean white radish for a similar crunch.
Sweetener Alternative: Agave nectar can replace sugar for a vegan-friendly option.
Directions
- Prepare the Radish: Begin by thoroughly washing the Korean white radish. Using a sharp knife or a food processor, slice the radish into thin, uniform rounds to ensure even pickling. This precision not only enhances the texture but also allows the flavors to penetrate uniformly.
- Create the Brine: In a medium saucepan, combine the granulated sugar, white distilled vinegar, filtered water, and sea salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. This process should take about 3-4 minutes, ensuring a smooth and well-balanced brine.
- Combine and Store: Place the sliced radish into a clean jar or airtight container. Carefully pour the warm brine over the radish slices, ensuring they are fully submerged. Allow the mixture to cool to room temperature before sealing the container. For optimal flavor development, refrigerate the pickled radish for at least 24 hours before serving. For added depth, consider adding a few slices of garlic or a sprinkle of sesame seeds.
Equipment
- knife set
- Cutting Board
- stainless steel cookware set
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 146kcal
- Carbohydrates: 37g
- Protein: 2g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 150mg
- Fiber: 4g
- Sugar: 35g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 4mg
- Iron: 2mg
FAQ- Korean Pickled Radish
How long should I wait before eating the pickled radish?
Ideally, wait at least 24 hours to let the flavors develop fully. However, if you’re in a rush, the radish will still taste good after a few hours of refrigeration.
Can I use other types of vinegar?
Yes! Apple cider vinegar or rice vinegar both work well and offer a slightly different flavor. Rice vinegar gives a milder, slightly sweet taste, which is ideal if you prefer a less sharp tang.
How long will the pickled radish last?
When stored in an airtight container in the refrigerator, the pickled radish will stay fresh for up to two weeks. Over time, it may lose a bit of its crunch, but it will still taste great.
Can I adjust the sweetness or saltiness?
Absolutely! Feel free to adjust the sugar and salt in the brine to suit your taste. You can even add a bit of honey or agave if you prefer a natural sweetness.
What other dishes can I serve with Korean pickled radish?
Korean pickled radish is a versatile side! It pairs well with Korean BBQ, sandwiches, rice bowls, tacos, and even salads, adding a refreshing, tangy crunch to each bite.
