Recipe: White Radish Panchan


1 medium to large white radish (called “moo” in Korean)

2 cups of hot water (approximately)

2 cups of white distilled vinegar

½-1 cup of sugar (or more depending on your level of sweetness and size of your glass jar)

1 tsp salt

1 medium sized glass jar



1. Boil hot water.

2. Peel and cut up white radish into cubes. (Note: I sliced them in the picture below, but if you want to have the crunch when you bite into it, it’s better to cut the radishes into cubes.)

3. Add white distilled vinegar into glass jar. Fill approximately half way.

4.Add sugar about ½ cup to glass jar.  You will need to add little by little to taste the mixture to your level of sweetness.


5. Add hot water to the jar to dissolve the vinegar and sugar mixture.

6. Add cubed white radishes to glass jar.

7. Let mixture cool. Close container and let it stand for at least 30 minutes before placing in refrigerator.

IMG_0112I learned this recipe from Prof, and honestly, he is the best at making this family favorite panchan.


I read on a few sites to make it a 1:1:1 (sugar:water:vinegar) ratio. You may want to try that and see if that is the your preferred level of tangy-sweet.

I tried this recipe with wine vinegar (shown in this recipe), since that was all I could find at our local grocery store. And with the white radishes also being different, well, let’s just say it wasn’t the usual big hit in the family.  I found some white distilled vinegar at Alphamega, so I think I will be able to make it better the next time around.

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