Korean Beet Radish Pickle

Quick answer

Total time: 28 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Beet mu pickle is a Korean pickle of beet and Korean radish cured together in a vinegar, sugar, and salt brine.

The beet's intense red pigment dyes the radish pieces a vivid pink, while the radish contributes its crisp, snapping texture alongside the beet's mellow sweetness. Vinegar keeps the overall flavor bright and refreshing, and sugar smooths out the sharp edge of the acidity. Cutting the beet and radish to the same thickness ensures even curing, and the color distributes fully after at least six hours in the refrigerator. This colorful pickle works as a palate cleanser alongside rich meats or as a crunchy side with Korean street food.

Ingredients

servings

IngredientAmountUnit

Korean radish500 gg

beet180 gg

vinegar200 mlml

water200 mlml

sugar120 gg

salt10 gg

bay leaf1 eaea

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Peel 500g of Korean radish and 180g of beet.

Cut them into uniform 2cm cubes to ensure even curing speed, maintaining consistent thickness across all pieces for a professional look.
2

Prep

Pack the chopped vegetables into a sterilized glass jar, mixing the beet and radish thoroughly.

This distribution ensures the intense red pigment from the beet colors every radish piece evenly.
3

Control

Combine 200ml vinegar, 200ml water, 120g sugar, 10g salt, and 1 bay leaf in a pot.

Bring to a rolling boil over medium-high heat until the sugar and salt crystals dissolve completely.
4

Step

Turn off the heat and let the brine rest for 2 minutes to take the edge off the heat.

Pour the warm liquid into the jar, ensuring the vegetables are fully submerged.
5

Step

Allow the jar to sit open at room temperature until it cools down completely.

Do not close the lid while hot to prevent condensation, then seal it tightly and place in the refrigerator.
6

Step

Cure in the refrigerator for at least 6 hours, or ideally one full day.

Once the beet's vivid pigment has turned the radish into a bright pink color, the pickle is ready.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: White radish cubes in beet mu pickle absorb a natural pink dye over a six-hour vinegar cure.
Finish cue: Cure in the refrigerator for at least 6 hours, or ideally one full day.
Avoid this: Glass jars help avoid staining.
Storage and reheating: Cutting the beet and radish to the same thickness ensures even curing, and the color distributes fully after at least six hours in the refrigerator.