Ginger-Pickled Asian Pears
Crisp Asian pears quick-pickled in a sweet-sour brine of rice vinegar, ginger and a hint of chili. A refreshing banchan that cuts through grilled meat and spicy stews.
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Start your free weekContinue with free accessMake the brine
Bring the vinegar, water, sugar and salt to a simmer, stirring until dissolved. Add the ginger, chili and lemon zest and simmer for 2 minutes.
Pack the pears
Pack the pear slices into a clean jar and pour over the hot brine to cover.
Chill
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Make the brine
Bring the vinegar, water, sugar and salt to a simmer, stirring until dissolved. Add the ginger, chili and lemon zest and simmer for 2 minutes.
Pack the pears
Pack the pear slices into a clean jar and pour over the hot brine to cover.
Chill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The large, crisp Korean pear (bae) is one of Korea's most prized fruits, given as a gift at Chuseok, the autumn harvest festival.
Pears also play a quiet role in Korean cooking — grated into marinades like bulgogi to sweeten and tenderise the meat. This quick pickle puts the pear centre stage as a side dish.
⭐ Why It's Famous
Sweet, sour and crunchy, pickled pear balances rich and spicy Korean dishes.
💡 Fun Fact
Korean pear juice is a popular hangover remedy in Korea.
Korea
35.18°N, 129.08°E
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