Korean Chicken Radish Pickle: The Perfect Side Dish for Fried Chicken

Have you ever tried Korean fried chicken paired with "chicken radish"? If you have, you’ll know how this sweet and tangy pickle balances the greasiness of fried chicken or even creamy pasta dishes. Today, let’s learn how to recreate this iconic Korean side dish in your kitchen! Its crunchy texture and refreshing taste will elevate any indulgent meal.

Chicken, Beer, and Pickled Radish
[Photo Credit] Tori Republic, The Korea Tourism Organization 

Ingredients You'll Need

l  Daikon radish: 1 medium-sized radish

l  Pickling solution:

Ø  Water, vinegar, and sugar in a ratio of 1.5:1:1 (prepare enough to submerge the radish cubes fully)

Ø  Salt: 1 tablespoon

Ø  Bay leaves: 2

Ø  Whole black peppercorns: 10 pieces

Cooking

Step 1: Prepare the Radish

Peel the radish thoroughly and dice it into small cubes, approximately 1.5 cm on each side. This size ensures the radish remains crisp and satisfying to bite into.

 

Step 2: Make the Pickling Solution

1. In a saucepan, combine:

l   3 cups of water

l   2 cups of sugar

l   2 bay leaves

l   10 whole black peppercorns

 

2. Heat the mixture over medium heat, stirring until the sugar fully dissolves.

3. Remove the bay leaves and peppercorns after the sugar has dissolved completely.

4. Add 2 cups of vinegar and 1 tablespoon of salt, stirring to combine.

Pro Tip: Avoid letting the pickling solution sit too long after adding vinegar, as its tangy aroma may dissipate.

The quantities of water, vinegar, and sugar provided are just examples. You should prepare enough water to fully submerge the diced radish and use vinegar and sugar in a 1.5:1:1 ratio accordingly.

Korean Chicken Radish Pickle [Photo Credit] DALL·E

Step 3: Pickle the Radish

Place the diced radish in a sterilized glass jar or an airtight container. Pour the hot pickling solution over the radish until fully submerged. The heat helps enhance the radish's crispness while ensuring it absorbs the flavors effectively.

Step 4: Let It Mature

l  Leave the jar at room temperature for 24 hours to start pickling.

l  Transfer it to the refrigerator and let it mature for 1-2 more days before serving.
The result? Perfectly tangy, sweet, and crunchy radish pickles!

 

Step 5: Serve and Enjoy!

Your homemade chicken radish is now ready to shine. Pair it with fried chicken, grilled meat, or any rich dish for a refreshing balance. It’s a versatile sidekick that brings joy to every meal.

Chicken and Pickled Radish
[Photo Credit] Frame Studio, Korea Tourism Organization

Bonus Tip:

Don’t discard the leftover pickling liquid! You can reuse it to pickle cucumbers, onions, or other vegetables for an easy, no-waste solution.

 

With just a few simple steps, you can bring the delightful taste of Korea’s favorite fried chicken companion to your table. Serve it alongside your next "chimaek" night (chicken and beer combo), and watch your family and friends fall in love with this homemade treat! 🍗🍻