Whenever we order fried chicken in Korea, this pickled radish comes along with it. Usually the amount they give isn’t enough. So it is great to make extra picked radish at home, or if you make Korean fried chicken at home, you can make this picked radish too. It can’t be any easier or simpler than this. Try it someday. 
Yield: 6 Cups Pickled Radish
Short Korean Lesson: *^^*
- SinBu (신부) = Bride
- SinRang (신랑) = Groom
Video Instructions
Main Ingredients
- 5 Cups Korean Radish (About 1½ lb)
- ⅓ Cup White Vinegar
- ⅓ Cup Water
- ⅓ Cup White Sugar
- 1 tsp Salt
Directions
Peel the Korean radish.
Slice the radish into ½ inch slices.
Cut the radish into ½ inch cubes.
Mix ⅓ cup of white vinegar, ⅓ cup of water, and ⅓ cup of white sugar, and 1 tsp of salt in a mixing bowl until the sugar dissolves. It is important to use white vinegar. Flavored vinegar will change the taste. You can add more sugar or vinegar; however, with my experimentation, a 1:1:1 ratio for the vinegar, water, and sugar tastes the most delicious.
Mix in the radish.
Put it in wide bottomed container and leave it at room temperature overnight. Then place it in the refrigerator for about 2 to 3 days before serving.
It not only tastes good with Korean fried chicken, but it tastes great with other greasy food as well. I will post the Korean fried chicken recipe soon. Enjoy! Tonight for supper, we ate KFC popcorn chicken with this pickled radish. It was delicious. If you feel lazy to make fried chicken, eat this with KFC chicken instead. 
You will love it. hehe
Hi, aeri I love all your recipes! I tried a few and they worked out great!
Btw I got a question. How long can these pickled radish last in the fridge for. I made some two or 3 mths ago. Totally forgotten Abt them. Took one out to try still taste good. Is it ok to keep them for
Months? And still edible?
Thanks
Hope to hear from you soon
Hi Aeri,
Thank you for the great recipe! This is so easy to make and it’s really effortless. I was wondering if you know how to make Mu Mallaengi Muchim (무우말랭이무침)? I’ve tried to find the recipe on the web for weeks and there aren’t any that come close to the Korean restaurant that serves it.
So far I know there are the following:
Fish sauce, garlic, onions (green), chili paste and sugar or rice flour. I’ve tried it without rice four and sub sugar and vice versa. It’s still not working. Please post one up soon! Thank you!!
hi Aylee,
I will add your request to my list. thanks
Hi Aeri!
I am new to your website & wanted to say a HUGE THANK YOU for all the thought, effort & heart you’ve put into this! I’ve sampled & enjoyed many Korean dishes & have enjoyed much of the culture, now I would like to learn Korean cuisine & language.
I have many questions, but I’ll start w/ this: we live in South Florida & it’s quite difficult to buy many of the vegetables. I read that I can substitute daikon for Korean radishes. I found some at the Farmer’s Market on Saturday & have made both the “pickled radish” & “radish chojeolim” sides. My pickled radishes are currently fermenting at room temperature & the radish chojeolim is in the fridge. But what can I do about the odor? It’s driving my family crazy
I did not notice the odor while preparing the dishes, but it is very strong. Did I do something wrong? Thanks again Aeri!
Many Blessings,
Jessy
hi Jessy Beauvais,
Nice to meet you. Oh.. smell bad ?? interesting. If you say..you made radish kimchi and it smells bad..I can understand..but the pickled radish and radish chojeolim are not bad.. it made your house smell bad.. or refrigerator smell bad ?? or when you just open the container to eat..it smell bad ?? (oops.. too many question..) Since I don’t think.. the smell is that bad.. can’t tell the right answer.. sorry ^^:;
Hello Aeri!
Not many questions at all. I think the smell is associated w/ this type of vegetable (cruciferous). But b/c everyone enjoyed the taste so much, we will learn to accept the smell as well.
I look forward to trying the other recipes on your site.
Many Blessings,
Jessy
Hi!!! Thank you for all these recipes! I love your youtube channel also, and they’re really helpful because while I’m away studying, my mom can’t make all the korean food that I love anymore.
Is it ok to use rice vinegar?
hi Jisoo,
Yes you can use it. thanks
Hi Aeri,
first i want to thank you for your excellent recipes, they are very delicious. I tryed the Gimbap, the SoGalbi, fried chicken and now i will try to make the pickled radish (i will use the daikon radish)
I just wanted to ask you how much ml. is one cup of yours, because here we have different cups
Thank you and happy holydays
hi Ariadna Sinclair,
mine is.. 1 cup = 250 ml ^^ thanks
Aloha
I stumbled on to your website and LOVE IT! I was wondering to speed up the fermenting process, instead of cubes, can the radish be sliced instead of cubes. The dish looks refreshing and delicious. Oh, love the God’s written word shared.
hi Leina,
Yes you can slice the radish also ^^
i want to know how to make white danmugi radish for making kim kimbop,
as 1 of very important ingredients for recipe…
hi thots,
I will add it to my list and post it someday.. thanks
I love the way you share the god words through this site. I can’t thank you enough…
bless bless!!
Hi Aeri,
My husband & I love this pickled radish.
Could u pls tell me brand name of the white vinegar to be used. I think there are different kinds of vinegar here in Korea. I’m happy to find this recipe. Thank you…
hi Christine,
Point is.. the vinegar doesn’t have extra flavor.. like fruit.. something else.. thanks
I don’t know what you are living in now.. I’m in USA now..and I bought a white vinegar from a normal American grocery store. Any kind of white vinegar will work.
I just found this recipe!
So excited! If I leave it overnight is it alright to eat it the next day? I wanted to make it for when I make yangnyum tongdak the next day. Thank you!
hi Min,
To eat sooner, I tried your method too. Actually I left out my pickled radish for a day instead of overnight.. then mine still didn’t quite fermented (pickled) yet, so I had to keep it in the refrigerator for some more time before eating. So taste your radish, if it doesn’t have bitter raw radish taste anymore, you can eat. Thanks
I wish I can find white vinegar I look everywhere even When I go to a vacation in Italy ,so I cant find any in turkey or Italy just White vine vinegar so I cant do this recipe
hi sevim,
Can you get Korean radish then? If you can, why not try this recipe with other vinegar you have. It’s not too difficult to make, so it is worth to try, even it’s fail. If you still like the pickled radish with other vinegar flavor (we never know), you can make it for your future.
It was a big hit!! I been requested to make a big batch for our church-wide spring cleaning day lunch. Thank you so much.
hi Serena,
Wow, that’s an exciting news.. Thanks
Hi! Terrific instructional videos, I love to watch & learn. I would love to make the pickled radish. I wondered how long is the pickled radish good for once made? Since it is just for myself, I was wondering if I should make a big batch that will keep for a while or just a little at a time. Thanks. Please keep posting vegetarian recipes, you do a great job!. Tina
hi Tina,
I think.. you can make it and keep for at least 2 weeks.. ^^ if it’s too much for yourself.. cut the recipe in half.. thanks..
I LOVE this pickled radish! They serve it at BonChon chicken restaurants, and you’re right – they never give you enough!
hi Justeen @ Blissful Baking,
haha.. that’s so true… I want to eat the pickled radish for every single bite of the chicken with.. lol
I really love those pickle radish! I always ask for refills at restaurants. So embarrasing. Thank you for sharing.
I just bought a radish and was looking for this recipe. Thanks! Also, it’s good to know the ratio of water/vinegar/sugar. My mom makes this but she always did it by tasting. It was never the same each time!
I was wondering, is there a particular reason for a wide bottom container? Is it okay to store it in a jar?
hi Jessica,
You want the radish soak into the liquid (vinegar water and sugar..) if it’s small narrow jar… the liquid might be up to top..but if it’s not.. there is chance.. the liquid is in the bottom..and some of the radish will not be soaked in the liquid.. so can’t get flavor from it.. that’s why I told wide bottom container.. so it will be thinly layered..and get the liquid.. oops.. sorry I used many strange English expressions to explain. i hope you can understand what i mean.. thanks
Thanks for answering Aeri! Yes, after I entered the question, I realized that is true, but I couldn’t delete it. Anyways, I made it already and it’s very delicious. Thank you for your recipes! I love them. All the ones I made turned out beautifully!
Aeri! I love your website, thanks for great recipes and beautiful pics. Wow, I haven’t had these pickled radish for years. Thanks for reminding me of these. I will make these right away as I have some 무 in my fridge!
Thanks Aeris! I sometimes put jalapeno in mine to make it spicier.
Hi Dexter,
Oh.. jalapeno in it.. sounds interesting.. ^^ it must be good that way too..hehe thanks
Thank you! i have been looking for this recipe for awhile!