Spicy Pickled Korean Radish Salad
A crisp and vibrant Korean radish salad tossed in a sour and spicy pickling brine, perfect for a refreshing side dish with a kick. This korean-inspired salads ready in about 15 minutes pairs rice vinegar, water, sugar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 60 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.
Ingredients
- 2 cups Korean radish (mu), peeled and julienned
- 1/3 cup rice vinegar
- 1/3 cup water
- 2 tbsp sugar
- 1 tsp kosher salt
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 clove minced garlic
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 1/3 cup rice vinegar, 1/3 cup water, 2 tbsp sugar, 1 tsp kosher salt, 1 tbsp gochugaru, and 1 minced garlic clove until sugar and salt dissolve.
- Step 2: Add 2 cups peeled and julienned Korean radish to the bowl and toss well to coat all pieces evenly in the brine.
- Step 3: Drizzle 1 tsp sesame oil over the salad and gently mix to combine.
- Step 4: Cover and refrigerate for at least 1 hour to let flavors meld and radish soften slightly.
- Step 5: Before serving, sprinkle 1 tbsp toasted sesame seeds and 2 tbsp chopped green onions on top for added texture and aroma.
Frequently asked questions
How long does Spicy Pickled Korean Radish Salad take to make?
Total time is about 15 minutes (15 min prep + 0 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 Spicy Pickled Korean Radish Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vinegar from drying out.
Can I substitute ingredients in Spicy Pickled Korean Radish Salad?
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 Spicy Pickled Korean Radish Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Spicy Pickled Korean Radish Salad?
Korean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
