Side Dishes

Beet-Pink Pickled Radish

Name: Beet-Pink Pickled Radish
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200 g (⅓ radish) Korean radish; 10 g (5 cm) Beet; 10 g Chives (jjokpa); 2 g (½ tsp) Salt; 20 g (1⅓ tbsp) Vinegar; 10 g (2 tsp) Sugar

비트무절임

Julienned radish dyed pink with fresh beet juice and pickled in a sweet vinegar brine, topped with chives. Beets are rich in potassium and iron, and the vinegar's tartness lets you use less salt.

30mPrep

4Servings

EasyLevel

🥘 Ingredients

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Main

Korean radish200 g (⅓ radish)

Beet10 g (5 cm)

Chives (jjokpa)10 g

Pickling sauce

Salt2 g (½ tsp)

Vinegar20 g (1⅓ tbsp)

Sugar10 g (2 tsp)

🧺 Korean ingredients in this recipe

Korean Radish (Mu)Dense, sweet, crunchy Korean radish
Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and pickles 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

Grate the beet to make beet juice.

Julienne the radish and soak it in the beet juice to color it.

Mix the pickling sauce, marinate the colored radish in it, then drain and plate topped with chives cut into 0.5 cm pieces.

📊 Nutrition Facts (per serving)

38.4Calories (kcal)

8.5 gCarbs

1 gProtein

0 gFat

13.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.