Korean Pink Pickled Radish

Korean pickled radish with a lively pink color and a sweet and spicy flavour! This simple recipe uses a simple brine and natural beet coloring for a crunchy, flavorful side dish. Perfect with Korean Fried Chicken, BBQ or Noodles!

Pink marinated radish in a serving dish.

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

The classic pickled white 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 beetroot to the brine, creating an eye-catching touch.

This pickled pink radish retains the same refreshing, sweet, tangy flavor and irresistible crunch of 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 beetroot – use more for a deeper, bolder shade.

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

Pink pickled Korean pickled radish in a jar.

Western Pickled Radish vs. Korean Pickled Radish

Western pickled radishes have a tangy, vinegary flavor and often include pickling spices such as dill, mustard seeds and peppercorns. Typically prepared with red radishes, they are 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, spicy and savory flavor with a crunchy texture, perfect for pairing with rich dishes like Korean fried chicken, barbecue (typically samgyupsal) or noodles.

Ingredients you will 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 get a bright medium pink shade.
Brine: A simple mix of vinegar, sugar, kosher salt and water. Adjust the sugar according to your taste preferences.

How to Make Korean Pink Pickled Radish

1. Prepare the radish and beetroot: Peel the radish and slice it into 4×1 cm sticks. Cut the beetroot slightly smaller than the radish. Place both in a jar of marinade.

Bring the mixture of water, sugar and salt to the boil in a pan.

2. Prepare the brine: In a saucepan combine water, sugar and salt. Bring to the boil until the sugar has completely dissolved. Reduce heat to low, add vinegar and simmer for 1 minute.

Radish and beetroot with brine in a bottle.

3. Marinate the radish: Pour the hot brine over the radish and beetroot in the jar. Let it cool for 1 hour, then close the lid and refrigerate for 1 day. The pink hue will intensify as you rest.

Korean pink pickled radish in a serving dish.

How long does pickled radish last?

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

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

Do you like this recipe? Rate it and share your experience in commentit’s below! ON Instagram? Tag me to show off your creation. For more delicious recipes, sign up to our newsletter!