Korean Pickled Radish

Only 5 ingredients Ready in a day Lasts for a week Great side dish

Why you'll love this recipe

Korean Radish White Vinegar Sugar Cloves Gochugaru Salt

Key ingredients

Rinse the radishes, then peel and slice them into cubes. Place them in an airtight glass jar.


Heat white vinegar, water, sugar, and salt until dissolved. Allow it to cool to room temperature.

Add garlic and Korean gochugaru (optional) to the radish cubes. Pour the pickling liquid over the radishes.

Close the jar tightly and refrigerate overnight. ENJOY!

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