Sour Pickled Korean Radish Cubes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crunchy Korean radish cubes pickled in a tangy, sour brine perfect for adding a bright contrast to rich dishes or as a refreshing snack. This korean-inspired snacks (vegetarian) ready in about 20 minutes turns rice vinegar, water, granulated sugar into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 50 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 6 Korean cuisine 50 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, toss 1 lb peeled Korean radish cut into 1-inch cubes with 2 tbsp kosher salt. Let sit for 30 minutes until radish releases some moisture and softens slightly. Drain and rinse radish under cold water, then drain thoroughly.
  2. Step 2: In a saucepan over medium heat, combine 1 cup rice vinegar, 1 cup water, 1/2 cup granulated sugar, 1 tsp dried red pepper flakes, and 2 smashed garlic cloves. Bring mixture to a simmer and stir until sugar dissolves. Remove from heat and let cool to room temperature.
  3. Step 3: Place drained radish cubes in a clean jar or airtight container. Pour cooled vinegar brine over the radish, making sure pieces are fully submerged.
  4. Step 4: Seal container and refrigerate for at least 24 hours before serving to develop a balanced sour and spicy flavor. Keeps well refrigerated for up to 2 weeks.

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Frequently asked questions

How long does Sour Pickled Korean Radish Cubes take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sour Pickled Korean Radish Cubes?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Sour Pickled Korean Radish Cubes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sour Pickled Korean Radish Cubes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sour Pickled Korean Radish Cubes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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