Korean Pickled Radish (Pickled Daikon Radish)
User Reviews
5
Korean Pickled Radish (Pickled Daikon Radish)
Description
This pickled radish recipe uses Korean or Daikon radish, peeled and cut into cubes, then placed in a pickling brine of white vinegar, water, sugar, and salt. Heating the pickling liquid dissolves the sugar and salt, ensuring even distribution of flavors. Adding garlic and gochugaru provides mild spice and complexity but is optional.
After pouring the cooled pickling liquid over the radishes, the jar is sealed and refrigerated overnight. Early flavors develop within hours, but taste and texture improve after 2 to 3 days as the flavors meld. The radish cubes remain crisp but take on a tangy, slightly sweet, and mildly spicy profile, typical for Korean banchan.
This side dish works well to accompany Korean meals or can be enjoyed as a refreshing crunchy snack. It keeps fresh for up to a week refrigerated.
For best results, allow the radish to pickle at least overnight before eating. Traditional Korean radish or Daikon provide ideal texture, though red radishes may be used as an alternative.
Ingredients
- 1 lb Korean radish or Daikon radish
- ½ cup white vinegar distilled
- ½ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 garlic optional, cloves
- 1 teaspoon gochugaru optional, substitute red pepper flakes
Instructions
- Rinse one pound of radish (either Daikon or Korean radish). Then, slice the ends of the radishes and peel them. Finally, slice them into roughly even sized cubes. Add the radish cubes to an airtight glass jar.
- Then, prepare the pickling liquid. Add half cup of distilled white vinegar, half cup of water, three tablespoons of sugar and one teaspoon of salt to a small saucepan. Heat this until it dissolves, then allow it to cool to room temperature.
- Add two cloves of garlic and a teaspoon of Korean gochugaru (optional) to the jar with the radish cubes. Then, pour the pickling liquid over the radishes until it covers all of them fully.
- Close the jar tightly and refrigerate overnight. Your pickled radishes will be ready to go the next day.
Notes
- Flavors intensify after 48 to 54 hours in the refrigerator; this also softens the radish slightly while keeping crunch.
- Pickled radishes remain fresh for up to one week when stored properly in an airtight jar.
- You can start eating them after an hour, but overnight refrigeration is recommended for better flavor.
- Korean radish or Daikon radish are preferred for texture and taste, but regular red radishes can also be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 304mg | 13% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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