Quick Korean Pickled Radish
If you’ve ever eaten Korean fried chicken or enjoyed a KBBQ spread, you’ve probably had those crunchy, slightly sweet, and tangy cubes of pickled radish on the side. They’re the perfect palate cleanser—refreshing, crisp, and addictive! As part of my Banchan Series, I’m sharing how to make this quick and easy Korean pickled radish at home with just a few simple ingredients. It’s ready in no time, lasts for days in the fridge, and instantly brings that authentic Korean restaurant vibe to your table.
What can I eat pickled radish with?
The short answer—almost everything! Its crisp, tangy flavor makes it the perfect palate cleanser during a big Korean BBQ night, balancing out all the rich grilled meats. It’s also a natural match with Bossam (Korean pork wraps), where the freshness of the radish pairs beautifully with tender pork belly. And don’t forget the Ssamjang dipping sauce—the savory, spicy punch combined with pickled radish takes your wraps to the next level. Whether you’re enjoying BBQ, pork wraps, or a spread of banchan, this quick pickled radish is always going to be a hit!
Ingredients
1 Korean radish, cubed
1/2 cup Sugar
1/2 cup Vinegar
1 cup Water
- 1/2 tsp Salt
Step by step instructions
Prepare Radish
Wash Korean radish and pat dry. Peel off the skin and cut into small cubes. Place cubes into mason jars or any containers of your choice.Prepare Brine
In a pot, add sugar, vinegar water and salt. Bring to a boil. Remember to mix well and ensure sugar and salt is completely dissolved.- Finishing
Pour brine into the mason jar containing cubed radish. Make sure it is completely submerged. Cool down completely then store in fridge for up to 2 weeks.
Quick Korean Pickled Radish
Ingredients
- 1 Korean radish, cubed
- 1/2 cup Sugar
- 1/2 cup Vinegar
- 1 cup Water
- 1/2 tsp Salt
Instructions
- Prepare Radish: Wash Korean radish and pat dry. Peel off the skin and cut into small cubes. Place cubes into mason jars or any containers of your choice.
- Prepare Brine: In a pot, add sugar, vinegar water and salt. Bring to a boil. Remember to mix well and ensure sugar and salt is completely dissolved.
- Finishing: Pour brine into the mason jar containing cubed radish. Make sure it is completely submerged. Cool down completely then store in fridge for up to 2 weeks.