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Zingy Korean Garlic Chive Pickles with Chili Flakes and Rice vinegar

Zingy Korean Garlic Chive Pickles with Chili Flakes and Rice Vinegar

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Condiment, Side Dish
Cuisine Korean
Servings 8

Equipment

  • Glass jar or airtight container (32 oz or larger) Wide-mouth jars are best for layering the vegetables and allowing the brine to circulate evenly.
  • Sharp knife and cutting board For slicing radish, garlic chives, and carrots cleanly.
  • Medium saucepan For preparing the brine.
  • Mixing bowl To toss vegetables with chili flakes before jarring.
  • Alternatives
  • Mandoline slicer Speeds up julienning radish and carrots if you prefer paper-thin texture.
  • Fermentation jar with weight and airlock Optional for those wanting a lightly fermented twist on this pickle.

Ingredients
  

For the Pickles

  • 2 large bunches of garlic chives roughly 200g, rinsed and cut into 2-inch lengths
  • 1 small Korean radish or daikon peeled and cut into matchsticks (can sub in turnip or watermelon radish)
  • 1 small carrot peeled and julienned (adds crunch and color)
  • 2 garlic cloves thinly sliced
  • 2 tablespoons Korean chili flakes gochugaru
  • 1 teaspoon toasted sesame seeds optional but highly recommended for texture

For the Pickling Brine

  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1 tablespoon fish sauce or soy sauce for a vegan version

Instructions
 

Prepare the Vegetables

  1. Wash and trim the garlic chives, cutting them into roughly 2-inch lengths. Peel and julienne the Korean radish and carrot. Thinly slice the garlic. Place all the vegetables in a large mixing bowl.

Add the Chili Flakes

  1. Sprinkle the gochugaru (Korean chili flakes) over the vegetables and toss gently to coat. This step not only gives your pickles their signature spicy red hue but also infuses them with that smoky, fermented-like depth characteristic of many korean pickles.

Make the Pickling Brine

  1. In a medium saucepan, combine rice vinegar, water, sugar, salt, and fish sauce. Bring to a light simmer, stirring until the sugar and salt dissolve completely. Remove from heat and let cool to room temperature. You don’t want to pour hot brine over the veggies as it can wilt them too much.

Jar the Vegetables

  1. Pack the chili-flake-tossed vegetables into a clean glass jar. Use a spoon to tamp them down gently, creating space for the brine to seep through all the layers.

Pour the Brine

  1. Once the brine is cooled, pour it over the packed vegetables, making sure everything is submerged. Tap the jar on the counter gently to release any air bubbles.

Seal and Chill

  1. Seal the jar tightly and refrigerate. Let the pickles sit for at least 24 hours before eating, but they taste best after 2–3 days as the flavors meld and deepen.