Korean Pink Pickled Radish

Korean Pink Pickled Radish

Korean pickled radish with a vibrant pink hue, sweet-tangy flavor, and crisp texture! This easy recipe uses a simple brine and natural beet dye for a colorful, refreshing side dish. Perfect with Korean fried chicken, BBQ, or spicy noodles.

Course Condiment, Side Dish

Cuisine Korean

Diet Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose

Keyword chicken mu, korean pickled radish, korean radish, pickled korean radish, pickled radish, radish pickle

Prep Time 15

Cook Time 3

Chill time 1

Servings

Calories 43

Author Hyegyoung K. Ford

Equipment

1 quart (950 ml) glass jar or container

Ingredients

1-1/3 lb (600g) Korean radish or daikon
2 oz (60g) beet
1-1/2 cup (360ml) water
2/3 cup (130g) sugar
1 tbsp kosher salt
2/3 cup (160ml) white vinegar

Instructions

Peel the radish and cut it into sticks measuring about 1.5x0.5 inches (4x1 cm). Peel and slice the beet into slightly smaller pieces, then add both to a glass jar.
Combine water, sugar, and salt in a pot. Bring to a boil, stirring until the sugar fully dissolves. Lower the heat, add vinegar, and simmer for 1 minute.
Pour the hot brine over the radish and beet in the jar. Let it cool for 1 hour, then close the lid and refrigerate for 24 hours. The pink color will become more vibrant as it sits.
Note: Pink pickled radish keeps well in the fridge, making it a handy side dish. Store it in an airtight container, and it will last up to 2 weeks. While it may lose some crunch over time, the flavor remains delicious. For the best taste and texture, enjoy it within the first week.

Nutrition