Pickled Korean radish is a palate cleansing, easy side dish to fried food that’s tangy, refreshing, and crunchy.
My favorite Korean fried chicken pub, Bonchon just opened up shop right here in Philly! Yassssss!!!! Obviously, the chicken is stellar – who doesn’t love double fried, crispy spicy chicken wings?! But, one of my favorite things about this chicken is what is served on the side: pickled Korean radish!
Korean style pickled radish is made with daikon radishes, known as mu in Korean. Korean radish is stout and pale green and white in color. This radish is typically found at any local Asian market. But, if you can’t find this kind, don’t worry. The more common pink radish can easily be used instead.
Peel and cut the radish into small cubes, then place it in a pickling liquid and store in the refrigerator for up to 2 weeks. That’s it friends, so easy! 5 minutes, and you have an authentic, Korean side dish at home.
The result is a crunchy, cold, and refreshing radish. Its small square shape makes for one easy bite, so it’s fun to eat. It’s the best palate cleanser in between bites of fried or fatty foods, like Korean fried chicken, spicy pork, short ribs, and sausage.
If you find another dish that goes well with this pickled radish, leave me a message. I would love to hear!!
- 1 pound daikon radish, peeled, cut, and cubed
- ⅓ cup EACH of white vinegar, granulated sugar, and water
- ½ tsp salt
- Add sugar, water, vinegar, and salt to pot and and turn on to medium high heat.
- Mix and combine until sugar fully dissolves, approx 2-3 minutes
- Take off heat and allow to fully cool
- Peel daikon radishes and cut into ½ inch round discs. Take each disc and cut into ½ inch cubes and set aside
- Place cubed radish into jar and pour pickling liquid over. Seal and place in refrigerator
- Enjoy the radish cold!