English
Pickled Radish with Beet

Photo: Korea Ministry of Food and Drug Safety

South Korea

Pickled Radish with Beet

비트무절임

Side dish

Side dishesCourse
38kcal · per serving
Not spicySpice
🌱 VeganGluten-free
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Recipe

Pickled Radish with Beet

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • ●Main ingredients: Korean radish●주재료 : 무(1/3 pc)
    ↔ No ●Main ingredients: Korean radish? Daikon is the closest. Turnip works in soups.
    🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
    200 g
  • beet비트(5cm)
    10 g
  • thin green onion (jjokpa)쪽파(10cm)
    10 g
  • ●Pickling sauce: salt●초절이 소스 : 소금(1/2 tsp)
    2 g
  • vinegar식초(1⅓ tbsp)
    20 g
  • sugar설탕(2 tsp)
    10 g

Nutrition per serving

38kcal
8.5gCarbs
1gProtein
0gFat
13.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Grate the beet on a grater to make beet juice.
  2. Julienne the radish and put it in the beet juice to dye it.
  3. Make the pickling sauce, soak the colored radish in the sauce, then drain the pickled radish, put it in a bowl, and top with thin green onion cut into 0.5cm pieces.
💡 TipBeets are rich in potassium and iron, which is good for preventing anemia and helps excrete sodium. The sour taste of vinegar is emphasized to reduce the amount of salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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