Korean pickled radish (치킨 무) is a popular side dish in Korean cuisine, known for its sweet, tangy taste and crunchy bites.
This is a simple recipe that only takes 10 minutes to make at home. And your Korean pickled radish is ready to eat in just a few hours. It can be used in various Korean dishes such as bibimbap, kimbap, and teokbokki.
Korean Pickled Radish Recipe (Crunchy and Appetizing!)
Korean pickled radish is a Korean side dish made from diced pickled daikon submerged in a sweet and sour marinade. It’s easy to make your own crunchy Korean pickled daikon at home. All you will need are some basic pantry ingredients and a few pieces of equipment.
By following this recipe you can create the perfect balance of sourness, sweet, and savory condiment with a crunchy texture. This pairs well with a wide range of delicious Korean dishes.
Daikon Radish Pickles
Pickling is a technique used to preserve food by preserving it in an acid such as vinegar or a flavored brine. This method can be used to preserve vegetables and fruits. Pickling can also add flavor to your food.
To start, you will need to wash, peel and cut your daikon into cubes. This will ensure the maximum amount of brine is absorbed for an optimal pickled taste. Here are the ingredients needed to make this delicious side dish:
- Daikon radish – Using Korean radish is preferred but sometimes they’re hard to find Korean daikon at supermarkets and you will need to go to Asian grocery stores or Korean grocery stores. You can use normal white daikon. Clean, peel and cut into bite-size cubes.
- White or Rice wine vinegar – Vinegar is a key ingredient in Korean pickled radish recipes, providing the required tanginess and acidity to balance the sweetness of the radish (distilled white vinegar is preferred).
- Organic White Sugar – Sugar is a crucial ingredient in pickling. It provides the tangy and sweet flavor that complements the radish’s crispy texture.
- Salt – Plays a key role to give salty in the flavor and texture of the dish.
- Filtered Water – Water creates the pickling liquid that gives the radish its distinctive flavor. To make the pickling solution, you need filtered water for the best result.
How To Make Korean Style Pickled Daikon Radish
First, you’ll need a 1.5-2 litre sized clean glass jar or airtight container. Let’s go through all the steps of preparing the radish for pickling.
- Making the pickling liquid is the first step. This is an essential part of the recipe since it infuses the radish with flavor and gives it a unique taste. To make the pickled brine, stir white vinegar, sugar, salt, and room temperature water in a large bowl until the sugar dissolves.
- Add the radish cubes to the marinade and let it soak for pickle for at least 1 hour.
- Or you can pour the pickling liquid over the radish in an airtight glass jar, then let it refrigerate overnight in the fridge or at least 1 hour (48 hours for maximum flavor and taste best).
- Serve as a refreshing side dish or add to bibimbap, rice bowls, or wraps for an extra crunch and tang. Pro tip – For added complexity and depth of flavor, try adding shredded carrots or sliced onion to the pickling marinade. Stored properly in the refrigerator, Korean pickled daikon can last for up to several weeks.
Transfer These Quick Pickles and Brine to a Jar After
Once you’ve made a batch, it’s time to transfer it and its flavorful liquid to a jar for storage. It’s a simple process:
- Take a clean, sterile glass jar with an airtight lid.
- Using tongs, remove the pickled radish from the vinegar mixture and transfer them to the jar.
- Then, pour the pickling liquid into the jar, making sure to completely cover the radish.
- Seal the jar tightly and store it in the fridge for up to a month.
And voila! You now have a delicious condiment that can be served alongside your favorite Korean dishes, or as a tangy addition to salads and meals.
Add flavourings or Natural Coloring if desired
You can add different varieties of flavorings to the pickling liquid can infuse the pickles with additional taste and aroma.
- You can add garlic, ginger, and green onion for extra flavor.
- Add a pinch of ground turmeric or beetroot powder for vibrant colors.
Making pickled daikon radish is an excellent way to preserve freshness while maximizing its cultural flavors. This recipe is simple and preserves the radish for a long time.
The trick to storing radish properly is to keep it airtight, preferably in a glass container, so it won’t spoil or dry out. Use clean utensils to serve to avoid cross-contamination.
How To Serve
Korean pickled radish is a staple side dish that pairs well with a variety of Korean dishes or serves as a refreshing snack.
In Korea, pickled daikon radishes are usually served as a side dish with deep fried or heavily seasoned dishes because they are refreshing and lighten them up. You can also serve them as a quick snack or an appetizer.
Have you tried this recipe? I love hearing from you!
More Vegan Vegetarian Daikon Recipes
More Side Dishes
- Vegan Seaweed Salad
- Stir-fried Water Spinach
- Five Spice Sweet Potatoes
- Picked Daikon
- Pad Pak
- Pan-fried Spiced Chickpeas
- Cold Tofu Noodle Salad
Korean Pickled Daikon (치킨 무)
- 1 2 quart glass jar 1.5-2 liter
- 1 lb daikon radish approx. 500g, peeled and dice into ½-1 inch cubes
- 1 cup white vinegar
- ⅔ cup organic white sugar
- 1 cup water filtered
- 2 tbsp salt
- Making the pickling liquid is the first step. This is an essential part of the recipe since it infuses the radish with flavor and gives it a distinct taste. To make the pickled brine, stir white vinegar, sugar, salt, and room temperature water in a large bowl until the sugar dissolves.
- Add the radish cubes to the marinade and let it soak for the pickle for at least 1 hour.
- For maximum flavor, place the pickling liquid over the radish in an airtight jar, and let it refrigerate overnight or at least 1 hour (48 hours for maximum flavor).
- Serve as a refreshing side dish or add to bibimbaps, rice bowls, or wraps for extra crunch and tang.
Sign Up to Joyful Dumplings!
Subscribe to our mailing list and join our community!
Thank you for subscribing.
Something went wrong.