Bibigo-Style Korean Pickled Radish

This recipe uses organic, whole-food ingredients instead of industrial sweeteners and synthetic additives for a more authentic, minimally processed side dish.

↓ Jump to Recipe 0 cooked this Pin

Ingredients

  • 1 lb organic Korean radish (or large Daikon radish), julienned
  • 1 cup organic rice vinegar
  • 1/2 cup water
  • 1/3 cup raw honey
  • 1 tsp sea salt, divided
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp red chili flakes (optional)

Clean swaps

How we upgrade the restaurant version with better ingredients.

As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.

Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Wash radishes thoroughly and julienne into thin, uniform strips.
  2. Place radish strips in a large bowl and toss with 1/2 tsp sea salt; let sit for 10 minutes to draw out excess moisture.
  3. Drain and discard the released liquid, then pat the radish strips dry.
  4. In a small saucepan, combine organic rice vinegar, water, raw honey, remaining 1/2 tsp sea salt, minced garlic, and grated ginger.
  5. Heat over medium heat until a gentle simmer forms, ensuring honey dissolves; avoid boiling.
  6. Remove from heat and let brine cool slightly before pouring over radish strips.
  7. Toss to coat evenly, cover, and refrigerate for at least 2 hours (or overnight) before serving.

FAQ

Can I use regular vinegar instead of rice vinegar?

While you can, using rice vinegar provides a more traditional and balanced flavor typical in this dish.

Is it necessary to julienne the radish?

Julienning is not strictly necessary but does provide an aesthetically pleasing and uniformly pickled texture.

More from Bibigo

Also try

Cooked it?

Tap to add it to the count of cooks who made this.