Korean Pink Pickled Radish

Ingredients

• 600 g (1⅓ lb)Korean radish or daikon
• 60 g (2 oz)beetroot
• 360 ml (1½ cups)water
• 130 g (⅔ cup)sugar
• 1 tbspkosher salt
• 160 ml (⅔ cup)white vinegar

Instructions

1. 1

   Cut the vegetables

   Peel the radish and cut it into sticks about 4 × 1 cm (1.5 × 0.5 inches). Peel the beetroot and slice it into slightly smaller pieces, then put both vegetables in a glass jar.

2. 2

   Make the brine

   Put the water, sugar and salt in a saucepan. Bring to the boil, stirring until the sugar has completely dissolved. Reduce the heat, add the vinegar and simmer for 1 minute.

3. 3

   Pour and chill

   Pour the hot brine over the radish and beetroot in the jar. Leave to cool for 1 hour, then close the lid and refrigerate for 24 hours; the colour will deepen as it sits.

What is Korean pink pickled radish?

This is a Korean-style pickled radish side dish with a crisp bite and a sweet, tangy brine. Beetroot gives it its vivid pink colour as the vegetables rest in the jar.

The recipe keeps the preparation simple: cut the radish into sticks, heat a quick vinegar brine and allow time for the flavour and colour to develop.

Nutrition and macros by portion

The nutrition label shows one serving as written: 43 calories, 0g protein, 11g carbs, 0g fat.

The listed nutrition is mainly driven by the sugar, which supplies most of the carbohydrates; the radish and beetroot contribute a little more. Serve a modest portion alongside a protein-rich main and vegetables for a more balanced plate.

Choosing the vegetables

Radish: Korean radish is the stated choice, while daikon is an alternative. Cut the sticks evenly so they sit neatly in the jar and pickle at a similar rate.

Beetroot: Peel and slice it into pieces slightly smaller than the radish. It provides the pink dye as well as a subtle earthy note.

Getting the brine right

Dissolving: Stir the sugar and salt into the water as it heats, and check that the sugar has dissolved before adding the vinegar.

Vinegar: Add it after lowering the heat, then simmer the mixture for 1 minute. Pour the brine over the vegetables while it is hot, as directed.

Cooling and pickling

Cooling: Leave the filled jar to cool for 1 hour before closing it and putting it in the fridge. This gives the hot brine time to lose its heat before chilling.

Waiting: Refrigerate for 24 hours before serving. The colour becomes more vibrant as the radish and beetroot sit in the brine.

Texture and colour cues

Cut: Sticks around 4 × 1 cm give the radish a substantial, crisp bite. Uniform pieces also make it easier to pack the jar.

Colour: The radish may look less intensely pink at first. Give it the full 24 hours in the fridge for the beetroot colour to develop.

Serving ideas

Pairings: Serve the radish alongside Korean fried chicken, barbecue or spicy noodles. Its sweet-tangy flavour and crunch make a refreshing contrast to those dishes.

Portions: Use a small serving as a side or condiment, and keep the rest chilled until needed.

Recipe notes & tips

• Use a clean glass jar that can hold the vegetables and brine.
• Cut the radish into evenly sized sticks for a consistent bite.
• Make sure the sugar has dissolved before you add the vinegar.
• Let the jar cool for the full hour before sealing and refrigerating.
• Wait 24 hours for the beetroot colour to become more pronounced.

Variations

• Use daikon: Swap in daikon if Korean radish is unavailable.
• Change the cut: Make smaller sticks for a more bite-sized side.
• Adjust the sweetness: Use less sugar for a less sweet brine.
• Serve cold: Chill the pickles well before bringing them to the table.

Common mistakes to avoid

• Uneven pieces: Cut the radish to a consistent size so the sticks pickle evenly.
• Undissolved sugar: Stir the brine until the sugar has fully dissolved before adding vinegar.
• Skipping the cooling time: Leave the jar for 1 hour to cool before closing it and refrigerating.
• Serving too soon: Allow the full 24 hours in the fridge for the colour and flavour to develop.
• Leaving it too long: The radish can lose some crunch over time, so enjoy it within the first week for the best texture.

How to store

Keep the pickled radish in an airtight container in the fridge for up to 2 weeks. It is best enjoyed within the first week, while the radish is at its crunchiest. Serve chilled; no reheating is needed.

Frequently asked questions