Korean Pink Pickled Radish

Korean pickled radish with a vibrant pink hue, crisp texture, and a perfect balance of sweet and tangy! Made with a simple brine and natural beet dye, this easy Korean side dish pairs beautifully with Korean fried chicken, BBQ, and noodles. Try this homemade pink pickled radish recipe for a colorful, refreshing addition to your meals!

Korean pickled radish is a staple side dish in Korea, served alongside everything from fried chicken to BBQ and even pasta. Its sweet, tangy flavor and crunchy texture make it the perfect complement to rich and bold dishes.

The classic white pickled radish (chicken mu, 치킨무) is a favorite, but the vibrant pink pickled radish is now trending. Its stunning color comes naturally from adding beet to the brine, creating an eye-catching twist while maintaining the same refreshing, sweet-tangy crunch.

Traditionally, Korean radish (mu) is used, but daikon works well as a substitute. The intensity of the pink hue varies depending on the amount of beet—use more for a deeper, bolder shade.

Try this easy Korean pickled radish recipe to add a pop of color and flavor to your meals!

Western pickled radish vs. Korean pickled radish

Western pickled radishes have a tangy, vinegar-heavy flavor and often include pickling spices like dill, mustard seeds, and peppercorns. Typically made with red radishes, they’re enjoyed in salads, sandwiches, or on charcuterie boards.

Korean pickled radish (chicken mu), on the other hand, uses a simple brine of vinegar, sugar, salt, and water. This creates a balanced sweet, tangy, and salty flavor with a crisp texture, perfect for pairing with rich dishes like crispy Korean-style fried chicken, BBQ (typically grilled pork belly (samgyupsal)), or noodles.

Ingredients You’ll Need

• Radish: Korean radish (mu) is ideal, but daikon works well as a substitute if unavailable.
• Beet: Use a small amount (about 1/3–1/4 the volume of the radish) to achieve a bright, medium pink hue.
• Brine: A simple mix of vinegar, sugar, kosher salt, and water. Adjust the sugar to suit your taste preference.

How to make Korean Pink Pickled Radish

1. Prepare the Radish and Beet: Peel the radish and slice it into 1.5×0.5-inch (4×1 cm) sticks. Cut the beet slightly smaller than the radish. Place both in a pickling jar.

2. Make the Brine: In a pot, combine water, sugar, and salt. Bring to a boil until the sugar dissolves completely. Reduce the heat to low, add vinegar, and simmer for 1 minute.

3. Pickle the Radish: Pour the hot brine over the radish and beet in the jar. Allow it to cool for 1 hour, then seal the lid and refrigerate for 1 day. The pink hue will intensify as it rests.

How Long Does Pickled Radish Last?

Pink pickled radish stores well in the refrigerator, making it a convenient side dish to have on hand. When stored in an airtight container and kept chilled, it can last up to 2 weeks. Over time, the radish may lose a bit of its crunch, but the flavor will still be delicious.

For the best taste and texture, enjoy it within the first week. Always use clean utensils when serving to keep the brine fresh and extend its shelf life.

Common Questions

Can I make this without beets?

Yes! If you prefer the traditional white pickled radish, simply omit the beet.

Can I use red radish instead of Korean radish?

Red radish has a sharper, spicier taste. Korean radish or daikon is best for an authentic flavor.

Can I reuse the pickling brine?

It’s best to make a fresh batch for the best flavor and food safety.

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