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Korean Style Pink Radish Pickles

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How to make Korean style radish pickles using pink radish. It’s simple, easy and moreish! 

How to make Korean style radish pickles using pink radish. It's simple, easy and moreish! It will accompany well with Korean fried chicken and Korean BBQ! | MyKoreanKitchen.com

Korean Style Pink Radish Pickles (한국식 분홍무 절임)

Do you like radish pickles? I love them! It’s such a gem dish. I particularly love pairing them with my Samgyeopsal (Korean pork belly) BBQ meat and also with Bibim Naengmyeon (Korean spicy cold noodles). I have also tried these with Bibimbap, and I think it will also be a great companion dish to KFC (Korean Fried Chicken) too!

I don’t know much about wine or cheese, but I think it’s equivalent to pairing chardonnay with camembert cheese. It adds delicately pleasant sweet and sourness and crunchy texture to my favourite Korean dishes above and I simply can’t have enough of them each time!

What is Korean Style Radish Pickles?

Typically a daikon (white) radish is used for a Korean version of radish pickles; however, it’s often not that easy to find daikon radish where I live.

So not long ago, my husband planted some pink radishes in his small garden patch, and it only took about  3 weeks to grow and harvest them. So I decided to make some radish pickles with that fresh harvest!

By now, you might be wondering, what’s “Korean style” about these radish pickles? Truth be told, there’s nothing particularly Korean about my radish pickles regarding the ingredients used (there’s no gochujang or gochugaru involved!) or the method of cooking.

However, it does have the same sweet and sour taste that I’m familiar with, and it also goes well with other Korean dishes as I mentioned above. It’s quite possible that all radish pickles taste the same as this (do they?) but I decided to give it the “Korea style” name tag.

However, I’m also hoping to present to you a daikon (white) radish pickles recipe when I can get it in the near future.

Essentially though I would use the same vinegar mixture as with my pink radish pickles and based on my previous experience, they should give the same taste as with the pink radish pickles except that each pickle slice is bigger.

I hope you get to try this recipe soon!

Ingredients for Korean Style Pink Radish Pickles

 

  • 500g (1.1 pounds) pink radishes
  • Vinegar mixture

*1 Tbsp = 15 ml, 1 Cup = 250 ml

How to Make Korean Style Pink Radish Pickles

1. Rinse the radishes in cold water and clean/trim the root and stems.

Pink Radish
2.Thinly slice the radish bulb and set aside.

Pink Radish Sliced
3.Make the vinegar mixture in a small sauce pan by mixing them all and bring it to boil on low heat until the sugar melts (about 3- 4 mins). You can whisk it occasionally to promote the melting process.

Vinegar Mixture for Pickle
4.Put the sliced radish in a glass jar (I used a 1L jar.) and pour in the vinegar mixture. Let the jar cool down for a couple of hours and close the lid. Refrigerate the jar for overnight.

Pink Radish in a jar
5.Serve the radish pickles when required. (I found that the pickles taste better from the 2nd day onwards rather than on day zero or one.) It can be stored in the fridge for up to 4 days with still a good taste and the crunchy texture.

Samgyeopsal BBQ with Radish Pickles
2 Days old radish pickles with Samgyeopsal (Korean pork belly) BBQ


Korean-Style-Pink-Radish-Pickles

Korean Style Pink Radish Pickles

Korean Style Pink Radish Pickle Recipe
5 from 4 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10
Calories: 92kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 500 g pink radishes (1.1 pounds)

Vinegar mixture

  • 1 cup white vinegar or rice vinegar
  • 1 cup raw sugar
  • 1 cup water
  • Pinch of fine sea salt

Instructions

  • Rinse the radishes in cold water and clean/trim the root and stems.
  • Thinly slice the radish bulb and set aside.
  • Make the vinegar mixture in a small sauce pan by mixing them all and bring it to boil on low heat until the sugar melts (about 3- 4 mins). You can whisk it occasionally to promote the melting process.
  • Put the sliced radish in a glass jar (I used a 1L jar.) and pour in the vinegar mixture. Let the jar cool down for a couple of hours and close the lid. Refrigerate the jar for overnight.
  • Serve the radish pickles when required. (I found that the pickles taste better from the 2nd day onwards rather than on day zero or one.) It can be stored in the fridge for up to 4 days with still a good taste and the crunchy texture.

Notes

1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition

Calories: 92kcal | Carbohydrates: 21g | Sodium: 21mg | Potassium: 122mg | Sugar: 20g | Vitamin C: 7.4mg | Calcium: 16mg | Iron: 0.3mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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25 thoughts on “Korean Style Pink Radish Pickles”

  1. Great recipe. I had some chicken salad and stuffed it into mini bell peppers. I topped that with a slice of these and everyone raved about it 😉

    Reply
  2. Hi Sue!
    I have a question about this recipe: Are they very sweet? can I use less sugar?
    Thanks!!
    C
    OH, ps, do you have a good recipe for Pajeon?

    Reply
  3. I’ve been looking for a recipe like since I came back from South Korea. I tried it while I was eating Korean BBQ, and it was so amazing!! I’m so glad I came across this and now I can make them all the time!! Talk about a new favorite snack.

    Reply
    • Raw sugar is less processed sugar. Some says it’s the most natural sugar. It has slight brown / beige color to it. You can use white sugar instead but I typically use raw sugar in my cooking unless the color matters. 🙂

      Reply
    • Hi Olivier, the pickles will keep well in the fridge for several weeks. But they are in their most fresh and crisp state for about 4 to 5 days after pickling. Hope this clears up. 🙂

      Reply
    • I think you can find these radishes in winter season reasonably easily here in Brisbane. Anyway, it’s definitely prettier with pink radish pickles! 🙂

      Reply
  4. Sue,
    After the vinegar mixture is boiled, should we wait a bit for it to cool down before pouring it on top of the radishes which are in the jar, or just remove the boiling mixture fro the stove top and pour it into the radish containing jar?

    Reply
    • Hi Jerry, I added the mixture soon after boiling. Otherwise, I would have written it differently. The vinegar mixture wasn’t really hot (it was barely luke warm) and also the glass jar seem ok for the heat introduced by the mixture. Also, I wanted the radish to be wilted a little bit by the warm mixture too. However, I see your point. it doesn’t hurt to pay extra safety caution. Thanks!

      Reply
  5. I love pickles and actually I think I made something similar from a Japanese recipe last year. I made it also with pink radish instead of the slightly bigger white (not daikon which luckily is easy to get here). I know I come late… but congratulations on your baby girl once more!!!

    Reply

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