Pickled Radish

by MJ

When you order Korean fried chicken at a restaurant, they’re usually served with a side of pickled radish.  This crunchy radish is sweet and tangy and pairs perfectly with fried chicken.

It’s super easy to make with simple ingredients using Korean radish, vinegar, sugar, salt and water. Some use 1:1:1 ratio for sugar, vinegar and water. I usually add more water as I prefer less sugar and vinegar so you can adjust based on your preference and taste.


Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 pound peeled Korean radish, cut into bite sized cubes (can use daikon radish) 
  • 1/3 cup sugar
  • 1 teaspoon salt 
  • 1/3 cup white distilled vinegar
  • 3/4 cup water 


Combine sugar, salt, vinegar, and water into a container or jar and mix well until the sugar and salt is dissolved. Add the radish and stir or shake until combined. I’m using 2 jars for the liquid to cover the top of the radishes but you can use 1 large container with a lid.  

Place in the refrigerator overnight before eating. While you can start eating it the next day, they taste best after 2-3 days.

To speed up the process, you can leave at room temperature overnight before placing in the fridge the next day. 


Can be stored in the fridge for a few weeks. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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