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Korean pink pickled radish!

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    • October 29, 2017 at 5:19 pm #75549
      eikyarphyu
      Participant

      My friends and family went to a Korean restaurant and we all loved the pink pickled radish they gave us for a side dishes. My mom tried to make it but it didn’t have the same vinegar taste that the restaurant’s pickled radish had :( I saw your yellow pickled radish video, and I hoped you had a pink pickle radish video so I could show my mom, but I didn’t see any. I hope you see this and can help my family make the pickled radishes :)

    • October 30, 2017 at 8:32 am #75555
      Maangchi
      Keymaster

      Do you mean the large, thin, round, sweet, sour, radish pickle disks? Usually served in Korean bbq restaurants?

      If so, it’s very easy to make. You make a solution of sugar, salt, and vinegar, and add thinly sliced daikon, and soak in the solution. The pink color usually comes from beets, which you can add inside. The color will change into beautiful purple. I will make a recipe video someday, but meanwhile you can make some experiments on your own!

      • August 16, 2019 at 1:07 am #83228
        Natashavg
        Participant

        Was a video ever made for this? I tried 4 recipes I found online and none were right. I tried with rice vinegar, apple cider vinegar and white vinegar. The white vinegar was best. Also my daikon was very bitter. Do you recommend Korean radish if my local Asian market has it for the round disks? Or is finding a sweet daikon better than Korean radish for this dish. The red color in mine came from red skin of radish, the skin completely dissolved into the brine and no red left on the radish.

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