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Korean Pickled Radish Chicken-mu is sweet, tangy and salty. It is a great side dish for any meal, particularly Korean Fried Chicken. Check out our Simple Korean Fried Chicken Recipe.
Chicken-mu is so easy to make! All you need are the following ingredients and about 2 hours for pickling before you serve it.
Korean Pickled Radish Chicken-mu Ingredients
- 1.5 lbs Korean radish (daikon)
- 3/4 cup hot water
- 1/4 cup white sugar
- 1/2 cup seasoned rice vinegar
- 2 tsp salt
We recommend Marukan Seasoned Rice Vinegar as a pantry staple. It is tangy and sweet. We use seasoned rice vinegar in several recipes. You can find it in most grocery stores that have an Asian food isle or you can get it online below.
In a bowl, combine hot water, salt and sugar. Mix well until the sugar and salt is dissolved. Then add the seasoned rice vinegar and mix. Set aside in the refrigerator to cool.
Wash and peel the Korean radish and cut into 1/3 inch cubes.
Once the liquid mixture is cooled, add the radish and mix well. Be sure to submerge all of the radish pieces so it pickles evenly. Cover and set in the refrigerator for 2 hours.
Enjoy!
Our recommendation is to pair Korean pickled radish with our Korean Fried Chicken.
Korean Pickled Radish (Daikon)
Ingredients
- 1½ lbs Korean radish daikon washed, peeled and cut into ⅓ inch pieces
- ¾ cup hot water
- ¼ cup white sugar
- ½ cup seasoned rice vinegar
- 2 tsp salt
Instructions
- In a medium bowl, combine water, sugar and salt. Mix until sugar and salt are fully dissolved.
- Add vinegar and mix.
- Refrigerate liquid mixture to cool
- Once cooled, add chopped Korean Radish Daikon
- Refrigerate for 2 hours before serving
Notes
