Korean Pickled Radish

5 ingredient recipe

Sweet, crunchy side to any meal!


– Korean radish – White vinegar – Sugar – Garlic cloves – Gochugaru

Step 1

Start by slicing off the ends of the radishes and then peeling them. Then, slice them into roughly even sized cubes.

Step 2

In a small saucepan, add half cup of white vinegar, half cup of water, three tablespoons of sugar and one teaspoon of salt.

Step 3

Heat this until it dissolves, then allow it to cool to room temperature. Add the radish cubes to an airtight glass jar.

Step 4

Add two cloves of garlic and a teaspoon of Korean gochugaru to the jar. Then, pour the pickling liquid over the radishes until it covers all of them fully.

Step 5

Close the jar tightly and refrigerate overnight. Your pickled radishes will be ready to go the next day.

It's a great side to any taco, sandwich, or Korean main!