2 lbs Korean Radish 

1 Tablespoons Kosher Salt 

2 Tablespoons sugar 


1 Tablespoons garlic, minced 

1/2 Teaspoons ginger, minced 

2 Scallions, Chopped 

1 Tablespoons Fish Sauce 

1/3 Cup Gochugaru (Korean Red Pepper Flakes) 

2-3 Tablespoons of liquid from radish 


  1. Peel Radish and cut into cubes. Give it a rinse and pat dry. Sprinkle with Kosher salt and sugar. Combine well and let it sit for 30 minutes. Drain the liquid and set that liquid aside. 
  2. Into the Radish mixture, add the remaining ingredients. Combine well and taste test. You can eat right away for refrigerate. 



Oh spicy lovers!!!!!!! This is your jam. Ok, I highly recommend trying it! Jeremy is addicted to this one. He is topping everything with this recipe. Ramen, eggs, tacos… anything, he is adding it to the top!! If you like the spice side of food, this is your jam!! I personally like the next recipe I will be sharing but thats just my preference. 


This one we just happened to have some Korean style radishes from the garden and we made about 3 times the recipe. We had a lot! Ended up with about 3/4 of a gallon from doing 3 batches. Now we are under 1/2 a gallon. Y’all its only been about a week since we made it and we got that far down already. We love it that much. So I think this will be a staple for our summer eats and what we do with our radishes in the future. 

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