Korean pickled radish with a vibrant pink hue, crisp texture, and a perfect balance of sweet and tangy! Made with a simple brine and natural beet dye, this easy Korean side dish pairs beautifully with Korean fried chicken, BBQ, and noodles. Try this homemade pink pickled radish recipe for a colorful, refreshing addition to your meals!
Korean pickled radish is a staple side dish in Korea, served alongside everything from fried chicken to BBQ and even pasta. Its sweet, tangy flavor and crunchy texture make it the perfect complement to rich and bold dishes.
The classic white pickled radish (chicken mu, 치킨무) is a favorite, but the vibrant pink pickled radish is now trending. Its stunning color comes naturally from adding beet to the brine, creating an eye-catching twist while maintaining the same refreshing, sweet-tangy crunch.
Traditionally, Korean radish (mu) is used, but daikon works well as a substitute. The intensity of the pink hue varies depending on the amount of beet—use more for a deeper, bolder shade.
Try this easy Korean pickled radish recipe to add a pop of color and flavor to your meals!
