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korean pickled radish cubes chicken mu iin blue bowl
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5 from 14 votes

Korean Pickled Radish Recipe

Slice up some radish, salt it, spice it, and let it pickle into endlessly poppable deliciousness!
Prep Time5 minutes
Total Time5 minutes
Resting Time30 minutes
Total Time40 minutes
Course: Appetizer, Banchan, Side Dish
Cuisine: asian, korean
Keyword: banchan, pickles, radish
Servings: 2 cups
Calories: 39kcal

Ingredients

  • 1 pound Korean radish “mu” about 1 medium radish
  • ¼ cup rice vinegar
  • 3 tablespoons sugar
  • 1 tablespoon sea salt

Instructions

  • Peel and dice radish into ½-inch cubes.
  • Pack radish cubes into a 32-ounce glass jar or container with an air-tight lid.
  • Stir together rice vinegar, sugar, salt, and ½ cup hot water until sugar and salt dissolve.
  • Pour vinegar brine over radish cubes. There should be enough brine to completely cover the radishes, but if it's shy by a few tablespoons, top off with plain water.
  • Keep Pickled Radish in refrigerator.
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Notes

1 serving is ½ cup of finished Spicy Korean Radish Salad

Nutrition

Serving: 1serving | Calories: 39kcal | Protein: 2.3g | Fat: 0.75g | Fiber: 4g