Korean Pink Pickled Radish

Korean pickled radish with a vibrant pink color and sweet, tangy flavor! This easy recipe uses a simple brine and natural beet dye for a crunchy, flavorful side dish. Perfect with Korean fried chicken, BBQ, or noodles!

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

The classic white pickled Korean radish, known as chicken mu, is a favorite side dish, but the vibrant pink version is now trending. Its stunning color comes naturally from adding a small amount of beet to the brine, creating an eye-catching twist.

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This pink pickled radish keeps the same refreshing, sweet-tangy flavor and irresistible crunch as the original, with the added charm of its vibrant hue. It’s a versatile side dish that pairs well with almost any meal.

Korean radish (mu) is traditionally used, but daikon works just as well if you can’t find it. The intensity of the pink color depends on the amount of beet—use more for a deeper, bolder shade.

Try this easy recipe and add a pop of color to your table with this sweet, tangy, and crunchy Korean pink pickled radish!

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 a simple brine of vinegar, sugar, salt, and water. This creates a balanced sweet, tangy, and salty flavor with a crisp texture, perfect for pairing with rich dishes like Korean fried chicken, BBQ (typically 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: A simple mix of vinegar, sugar, kosher salt, and water. Adjust the sugar to suit your taste preference.

How to make Korean Pink Pickled Radish

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 delicious.

For the best 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.

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