Radishes are some of my favorite pickling vegetables - they provide a nice sweet, crunchy side to any meal (not just Korean banchan). Korean pickled radish tends to use a white-yellow radish and can sometimes be hard to find in the US, so I've made this a pickled daikon radish instead.
The post contains helpful tips and tricks to make sure you're successful in your first attempt. But if you're in a rush, please use the link above to jump to the recipe card at the end!
💭 Why you'll love this recipe
- Five ingredient recipe: You'll need five ingredients, four of which are likely already in your house!
- Ready in a day, and stays fresh for a week: It takes just 15 minutes of active preparation, and then chill in a fridge for it to get delish!
- Great side dish and taco topper: This dish is served in most traditional "banchan" (Korean side-dishes). I also love throwing this on tacos (like my gochujang cauliflower tacos) and sandwiches (like Korean Gilgeori toast) with reckless abandon!
📋 Ingredients and notes
You need Korean radishes or daikon radishes, distilled white vinegar, sugar, salt and water for this recipe. You can totally use other types of vinegar, but I find that white vinegar (either distilled or rice vinegar) is best for this recipe.
Notes and Variations
- Using red radishes: if you can't find a daikon radish, you could use a traditional red radish in this recipe as well.
- Using Korean spices: I love to sometimes add gochugaru, Korean red pepper flakes, to my pickling jar to provide a hint of heat to the pickles
📖 Step-by-step instructions
Prepare the radishes
Start by slicing off the ends of the radishes and then peeling them. Then, slice them into roughly even sized cubes. I used roughly 0.8 ounces of radish for this recipe.
Prepare the pickling liquid
In a small saucepan, add half cup of white vinegar, half cup of water, three tablespoons of sugar and one teaspoon of salt. Heat this until it dissolves, then allow it to cool to room temperature.
Pickle the radishes
Add the radish cubes to an airtight glass jar. You can also add garlic cloves or Korean gochugaru (red pepper flakes) for enhancing the flavor if you desire. Then, pour the pickling liquid over the radishes until it covers all of them fully.
Refrigerate overnight or for a day, and then your pickled radishes will be ready to go the next day. The flavor typically builds over time so you'll get more pronounced notes after 48 to 54 hours, and it'll stay fresh for up to a week!
👩🏽🍳Top tips and FAQs
Korean radish is available at most Asian grocery stores and has a unique flavor profile. However, if you can't find Korean radishes, this recipe also works with daikon or even regular red radishes!
Technically, you can pickle this for as little as an hour. However, I recommend pickling at least overnight, ideally 24 to 48 hours before consumption. I find that the flavors build over time, all the way up to 2-3 days.
Daikon is an incredible source of so many nutrients - calcium, magnesium, potassium, copper, vitamin C and folate (B-9 vitamin). And I find that pickling them makes it so much easier to just add them to anything and everything!
🍴 Serving and storage suggestions
Korean pickled radishes tend to stay fresh for up to a week. I love serving them up on both traditional Korean and non-traditional dishes. For instance:
- Serve as "banchan" or a typical Korean side dish to traditional dishes like bibimbap, or jjigae (i.e., stews)
- Add as toppers to your favorite sandwiches - sometimes, I'll thinly slice the radishes instead of cubes and add them to Gilgeori toast!
- Just consume as a regular old snack!
If you like this recipe, try out my other quick pickle recipes:
Korean Pickled Radish (Pickled Daikon Radish)
- 1 lb Korean radish, or Daikon radish
- ½ cup distilled white vinegar
- ½ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 garlic cloves, optional
- 1 teaspoon gochugaru, optional, substitute red pepper flakes
- 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.
- Chilling time: The flavor typically builds over time so you'll get more pronounced notes after 48 to 54 hours, and it'll stay fresh for up to a week! You can start nibbling on them even an hour after preparing, but I suggest letting them sit overnight at the very least.
- Types of radishes: I prefer using Korean radish or Daikon in this recipe, but you can also make it work with traditional red radish!