Wash the Korean radish thoroughly, trim, and cut into long pieces (2–4 sections).

Cut the radish greens into 4–5 cm lengths.

Slice the red chilies into 0.5–1 cm widths.

Layer the radish pieces and greens into a glass jar or container.

In a pot, combine water, sugar, and salt. Heat gently until the mixture simmers slightly, stirring to dissolve the sugar completely.

Add vinegar and boil on high heat for 10 seconds, then turn off the heat.

Pour the hot pickling liquid over the radish in the jar.