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pickling Korean
Korean Sweet Pickled Radish Recipe-8885

Photo by: Mark Shapiro
Comments: 0


This is a refreshing relish with a pretty color that can accompany almost any dish.

Yield: Serves 6 to 8 as an accompaniment


  • 2 tbsp (25 ml) salt
  • 12 oz (375 g) daikon radish or icicle radish, shredded or cut into fine julienn
  • 1 medium carrot, shredded or cut into fine julienne
  • 4 tsp (20 ml) rice vinegar or white vinegar
  • 2 ½ tsp (12 ml) granulated sugar
  • ¼ tsp (1 ml) fish sauce (optional)
  • ¼ tsp (1 ml) toasted black sesame seeds (optional)


1. In a bowl, dissolve salt in 1 cup (250 ml) cold water; stir in radish and carrot. Let stand at least 1 hour. Drain, squeezing out excess moisture.

2. In a small bowl, whisk together vinegar, sugar and fish sauce (if using) until sugar dissolves. Stir into radish and carrot until well-mixed. Serve sprinkled with toasted black sesame seeds, if desired. The flavor of this relish will improve over 1 or 2 days, covered, in the refrigerator.


This salad can be made with radish alone; use 1 lb (500 g).

Replace radish with shredded white turnip and soak in salted water with carrot for at least 2 hours or overnight.

Thin slivers of fresh red chilies, or dried red chilies soaked in water until soft, can be added just before mixing with the vinegar.


To make toasted black sesame seeds: Place raw seeds in dry pan and toast for 3 to 4 minutes or until fragrant.

© 1997 Andrew Chase

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

18kcal (1%)
17mg (2%)
11mg (18%)
64mcg RAE (2%)
0mg (0%)
1774mg (74%)
0g (0%)
0g (0%)
0mg (1%)

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