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Korean pickles

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: About 2 cups 1x
  • Category: Condiment
  • Method: Pickling
  • Cuisine: Korean
  • Diet: Vegetarian


Nutty, spicy, and tangy Korean style pickles.


Units Scale
  • 2 cups daikon, peeled and sliced into strips
  • 1 medium carrot, peeled and sliced into strips
  • 1 shallot, finely chopped
  • 2 tablespoons water
  • 3 tablespoons rice vinegar
  • 2 teaspoons tobanjan (Korean chili paste)
  • 2 teaspoons sesame oil
  • 1 teaspoon granulated sugar
  • 2 1/2 teaspoon salt
  • 1 tablespoon sesame seeds


  1. Put the daikon, carrots and shallot in a medium size mixing bowl and add 2 teaspoons of salt. Quickly mix with your hands and leave for 10 minutes, to soften the veggies.
  2. In a separate small bowl, mix water, rice vinegar and tobanjan. Stir until tobanjan has diluted and add sugar, 1/2 teaspoon salt, and sesame oil. Stir well until the sugar and salt have dissolved.
  3. Rinse the vegetable, drain and squeeze out excess water. Return the vegetable in the mixing bowl and pour the tobanjan mixture over.
  4. Add sesame seeds and using chopsticks or a spoon, mix until veggies are well coated. Serve or let pickle for up to 3 days.


Store these pickles in a jar and refrigerate for up to 3 weeks.


  • Serving Size: 1/4 cup
  • Calories: 28
  • Sugar: 1.5g
  • Sodium: 767mg
  • Fat: 1.7g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0.7g
  • Protein: 0.6g
  • Cholesterol: 0mg

Keywords: Daikon and carrot pickles

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