Korean pickled radish with a vibrant pink hue, crisp texture, and a steady balance of sweet and tangy! Made with an unfussy brine and natural beet dye, this direct Korean side dish pairs beautifully with Korean fried chicken, BBQ, and noodles. Try this kitchen-made pink pickled radish recipe for a colorful, refreshing addition to your meals!

Korean pickled radish is a staple side dish in Korea, served alongside everything from fried chicken to BBQ and even pasta. Its sweet, tangy flavor and crunchy texture make it the steady complement to rich and bold dishes.

The classic white pickled radish (chicken mu, 치킨무) is a favorite, but the vibrant pink pickled radish is now trending. Its stunning color comes naturally from adding beet to the brine, creating an eye-catching twist while maintaining the same refreshing, sweet-tangy crunch.

Traditionally, Korean radish (mu) is used, but daikon works well as a substitute. The intensity of the pink hue varies depending on the amount of beet—use more for a deeper, bolder shade.

Try this direct Korean pickled radish recipe to add a pop of color and flavor to your meals!

Western pickled radish vs. Korean pickled radish

Western pickled radishes have a tangy, vinegar-heavy flavor and often include pickling spices like dill, mustard seeds, and peppercorns. Typically made with red radishes, they’re enjoyed in salads, sandwiches, or on charcuterie boards.

Korean pickled radish (chicken mu), on the other hand, uses an unfussy brine of vinegar, sugar, salt, and water. This creates a balanced sweet, tangy, and salty flavor with a crisp texture, steady for pairing with rich dishes like crispy Korean-style fried chicken, BBQ (typically grilled pork belly (samgyupsal)), or noodles.

Ingredients You’ll Need

Radish: Korean radish (mu) is ideal, but daikon works well as a substitute if unavailable.
Beet: Use a small amount (about 1/3–1/4 the volume of the radish) to achieve a bright, medium pink hue.
Brine: An unfussy mix of vinegar, sugar, kosher salt, and water. Adjust the sugar to suit your taste preference.

How the dish comes together

1. Prepare the Radish and Beet: Peel the radish and slice it into 1.5×0.5-inch (4×1 cm) sticks. Cut the beet slightly smaller than the radish. Place both in a pickling jar.

2. Make the Brine: In a pot, combine water, sugar, and salt. Bring to a boil until the sugar dissolves completely. Reduce the heat to low, add vinegar, and simmer for 1 minute.

3. Pickle the Radish: Pour the hot brine over the radish and beet in the jar. Allow it to cool for 1 hour, then seal the lid and refrigerate for 1 day. The pink hue will intensify as it rests.

How Long Does Pickled Radish Last?

Pink pickled radish stores well in the refrigerator, making it a convenient side dish to have on hand. When stored in an airtight container and kept chilled, it can last up to 2 weeks. Over time, the radish may lose a bit of its crunch, but the flavor will still be savory.

For a keeper taste and texture, enjoy it within the first week. Always use clean utensils when serving to keep the brine fresh and extend its shelf life.

Common Questions

Can we make this without beets?

Yes! If you prefer the old-style white pickled radish, simply omit the beet.

Can we use red radish instead of Korean radish?

Red radish has a sharper, spicier taste. Korean radish or daikon is best for an classic flavor.

Can we reuse the pickling brine?

It’s best to make a fresh batch for a keeper flavor and food safety.

Yield: 20
Prep: 15 minutes
Cook: 3 minutes

Ingredients

1-1/3 lb (600g) Korean radish, or daikon
2 oz (60g) beet
1-1/2 cup (360ml) water
2/3 cup (130g) sugar
1 tbsp kosher salt
2/3 cup (160ml) white vinegar

Method

Peel the radish and cut it into sticks measuring about 1.5×0.5 inches (4×1 cm). Peel and slice the beet into slightly smaller pieces, then add both to a glass jar.
Combine water, sugar, and salt in a pot. Bring to a boil, stirring until the sugar fully dissolves. Lower the heat, add vinegar, and simmer for 1 minute.
Pour the hot brine over the radish and beet in the jar. Let it cool for 1 hour, then close the lid and refrigerate for 24 hours. The pink color will become more vibrant as it sits.
Note: Pink pickled radish keeps well in the fridge, making it a handy side dish. Store it in an airtight container, and it will last up to 2 weeks. While it may lose some crunch over time, the flavor remains delicious. For the best taste and texture, enjoy it within the first week.