Korean Radish Salad

5 from 4 votes
Prep Time 25 minutes
Rest Time 10 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


To garnish:

  • 1 Hot peppers, red, long, medium hot
  • 1 Hot peppers, green, long, mild
  • 2 medium sized Pickles, Silesian style
  • 2 Pinches Pepper, black, fresh from the mill
  • 2 Pinches Salt, fine
  • 1 tsp Sugar, fine, white
  • 2 tbsp Brine, from the pickle jar
  • 1 tbsp White wine vinegar
  • 2 tbsp Sunflower oil
  • 1 tsp Sesame oil, light
  • Flowers and leaves


  • Wash the radish, peel and slice lengthways into thin strips. Wash the peppers, cap at the top, cut open lengthways, fold open and core. Cut lengthways into thin strips. Cut the pickles lengthways into thin strips. Put all strips in a bowl. Mix with pepper, salt, sugar, brine and white wine vinegar. Let it steep for 10 minutes. Mix up and season with salt, pepper and white wine vinegar. Keep ready in the refrigerator. Just before serving, mix in the sunflower oil and sesame oil. Garnish, serve and enjoy cool.


  • The pickled Korean pickles taste a little different, but the Silesian pickles are a good substitute.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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