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    Home » All Recipes » Asian Recipes

    Crunchy Korean Pickled Radish - Fast and Easy!

    Published: Sep 16, 2020 · Modified: May 25, 2021 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 56 Comments

    1.6K shares
    Jump to Recipe

    Korean pickled radish has the perfect balance of sour, salty, and sweet. Also called chicken mu (치킨 무), this pairs great with Korean fried chicken or other heavy foods.

    Korean pickled radish in a glass jar next to chopsticks

    This crunchy Korean pickled radish is a quick and easy pickled radish that you can enjoy as a Korean side dish or banchan. It's ready to eat in one day and requires only five ingredients!

    chicken mu side dish held up by wooden chopsticks

    It's also called 'chicken mu' 치킨 무, which translates to 'chicken radish'. This is because it's almost always served with Korean fried chicken. The sour, vinegary, crunchy radish helps cut through the heaviness of fried chicken.

    chicken mu on a small bowl next to Korean fried chicken

    If you've ever been to a Korean fried chicken restaurant like Bonchon, this is the pickled radish side dish that's served alongside the fried chicken.

    In Korean cuisine, there are many pickled radish side dishes that all use different varieties of radish. Out of all the radish side dishes, this is one of the easiest ones you can make!

    Ingredients you'll need

    Daikon radish cut into cubes with pickling ingredients
    • Korean radish - Make sure to buy Korean radish for the best result. You can substitute with daikon if it's not available (more on this below).
    • White vinegar - Distilled white vinegar has the cleanest, brightest taste that lets the radish flavor shine through. You can substitute with rice wine vinegar but I wouldn't recommend using other varieties of vinegar.
    • Sugar
    • Salt
    • Water
    Korean radish on a marble board

    Korean radish has a rounder, shorter shape compared to a daikon radish and the top third or half of the radish is a greenish yellow. Look for one that feels heavy for its size without major blemishes.

    Why do I recommend using Korean radish? It has a stronger flavor and crunchier texture than daikon radish. I find it also has slightly less water content than daikon radish which helps it keep its bite in the pickling liquid.

    Step by step instructions

    1. Stir together the ingredients for the pickling liquid until the sugar dissolves.
    2. Peel the radish and cut it into half inch cubes.
    3. Add the radish pieces to the pickling liquid and store it in the fridge overnight.
    4. Serve chilled. It tastes best after 2 days.
    pickled Korean daikon radish in a glass jar next to chopsticks and ramekins

    What to serve with this

    Korean pickled radish held by chopsticks next to Korean fried chicken

    Korean pickled radish is usually served with meals that are deep fried or heavy on meat because the bright, tangy radish lightens up. You can serve this with any of these meals:

    • Korean Fried Chicken
    • Asian Chimichurri Steak
    • Instant Pot Korean Short Ribs
    • 15 Minute Korean Beef Bowl

    Frequently asked questions

    cubed daikon radish in a Korean pickling liquid in a glass mason jar
    Why use Korean radish?

    I recommend using Korean radish because it has a stronger flavor and crunchier texture than daikon radish. I find it also has slightly less moisture than daikon radish which helps it keep its crunchy in the pickling liquid.

    You can certainly substitute with daikon if Korean radish is unavailable.

    How long do I let this pickle?

    Let the radish pickle for at least 24 hours in the refrigerator before serving, though it tastes best after 2 days. I recommend serving it chilled and consuming this within 4 to 5 days.

    Where can I buy Korean radish?

    You can find it in any Korean grocery store and at most Asian grocery stores. Look for one that feels heavy for its size and is not blemished. The top part of the radish should have a green hue.

    More Korean side dishes to try:

    • Spicy Korean Radish Salad | Musaengchae
    • Korean Perilla Leaf Kimchi
    • Korean Dried Zucchini Side Dish
    • Spicy Korean Cucumber Salad (Oi Muchim)
    • Korean Shiitake Mushroom Side Dish
    • Korean Soybean Sprout Side Dish – Kongnamul Muchim
    Korean pickled radish in a glass mason jar

    Korean Pickled Radish - Chicken Mu

    Korean picked radish are crunchy with a perfect balance of sour, salty, and sweet. Also called Chicken Mu, this pairs great with Korean fried chicken or other heavy food.
    5 from 147 votes
    Pin Share Print
    Prep Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine Asian, Korean
    Servings 8

    ☑ Ingredients
     

    • 1 lb Korean radish - - cut into ½ inch cubes (about 4 cups)
    • ⅓ cup white vinegar - - substitute with rice wine vinegar
    • ⅓ cup sugar
    • ⅓ cup filtered water
    • 1 teaspoon sea salt
    • halved chilis or sliced jalapenos for spice - - (optional)
    Prevent your screen from going dark

    Instructions
     

    • Peel and cut the radish into ½ inch cubes.
    • Mix together the pickling liquid until the sugar dissolves and then add the cubed radish pieces. See Note 1.
    • Transfer it to an airtight container and store it in the fridge for at least 24 hours.
    • Serve chilled. See Note 2.

    ✎ Recipe Notes

    1. I prefer a 1:1:1 ratio of vinegar, sugar, and water. If you prefer a more mild pickled radish, increase the amount of water and adjust the salt to taste.
    2. You can enjoy this 24 hours later but if you prefer a stronger pickled flavor, wait until 48 hours later.
    3. Store in the fridge in an airtight container for 7 to 10 days, but it tastes best within 4 days.
    4. As this is a quick pickling recipe, sterilization of the jar isn't required since it's meant to be consumed within a few days. Keep it in the fridge until ready to serve.
    5. Serve with Korean fried chicken.

    Nutrition

    Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 132mg | Fiber: 1g | Sugar: 9g | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

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    1.6K shares

    Reader Interactions

    Comments

    1. Elaine

      September 16, 2021 at 3:47 pm

      Can the radish be lightly fermented before adding the liquid?

      Reply
      • Jamie

        October 07, 2021 at 2:15 am

        Hi Elaine, I haven't tried that before so can't so for sure but I don't see why not.

        Reply
    2. Mary

      August 01, 2021 at 2:41 pm

      5 stars
      I have made this recipe twice now, and just love it. The flavour of the brine is really good with the radish. I added some fresh chilli last time, and it made it look so pretty!
      I am keen to see what else I can pickle next - I love the idea of having a fridge full of different jars of goodies!

      Reply
      • Jamie

        August 17, 2021 at 11:44 am

        Thank you Mary! That's so great you've made this twice now. I love the idea of adding some chilis to the radish! I love a bit of spice myself. 🙂

        Reply
    3. Giggs

      July 02, 2021 at 12:56 pm

      Question! Call me dumb, but I've never really made my own pickled anything before. I wasn't impressed with the pickled radish I got at the Korean grocery store, everyone says it's better when you make it...

      So I want to make your recipe! Do I need the containers I put this in to be sterilized beforehand? I see people boil jars a lot but I don't know if it's necessary for pickled items...?

      Reply
      • Jamie

        July 06, 2021 at 3:17 pm

        Hi Giggs! You're right that homemade pickled radish is so much better. 🙂 As this is a quick pickling recipe, sterilization of the jar isn't required since it's meant to be consumed within a few days. Just keep it in the fridge until you're ready to serve. I recommend consuming this within 4 days for best flavor. Hope you enjoy this!

        Reply
    4. han gonzales

      June 28, 2021 at 12:18 pm

      5 stars
      I made this and it is so yummy. Thank you for posting.

      Reply
      • Jamie

        June 28, 2021 at 4:48 pm

        Thanks Han! So happy to hear that! 🙂

        Reply
    5. Geraldine

      June 07, 2021 at 2:33 am

      5 stars
      I made this and it was absolutely delicious!!! The 1:1:1 ratio is awesome!! Thank you!

      Reply
    6. Charlotte

      May 19, 2021 at 7:14 pm

      5 stars
      This was absolutely delicious! I added a bit more water to submerge the radish and an extra pinch of salt.

      Reply
    7. Ksenia

      April 29, 2021 at 4:30 pm

      5 stars
      So simple and delicious. I’m a big fan of pickles of all kinds, and this Korean pickled radish is so delicious!

      Reply
    8. Ashley

      April 13, 2021 at 2:48 pm

      5 stars
      Yum! I just made a batch and we are really pleased with the result. Would it work if I added some carrots next time?

      Reply
      • Jamie

        May 29, 2021 at 7:28 pm

        Thanks Ashley! Absolutely you can add carrots. Just dice them to be the same size as the radish so they absorb the pickling brine at the same rate.

        Reply
    9. George

      March 30, 2021 at 2:58 pm

      5 stars
      I was unable to find Korean radish, so I used a daikon and it worked really well! I am going to see if I can find a Korean radish for next time, but I am really happy with how this recipe worked out, so will be making it again for sure!
      5 STARS!

      Reply
    10. Joey Pasion

      March 15, 2021 at 5:30 pm

      Hi,

      Is this recipe possible for a food truck business, I mean in bigger volume of fried chicken.
      Cheers,

      Reply
    11. Lucy

      March 13, 2021 at 2:45 pm

      5 stars
      This is a great recipe for pickles! I used the rice wine vinegar as it is my favourite, and we devoured the jar of pickles SO fast.
      I think I will make a double batch next time! I am so excited to try your chicken also and serve them together! That sounds amazing! What a great combination!

      Reply
      • Jamie

        October 07, 2021 at 2:14 am

        Thanks Lucy! Oh it's a must with fried chicken! They don't call it chicken mu for no reason lol. 🙂

        Reply
    12. Beverly

      March 01, 2021 at 2:43 pm

      5 stars
      Jamie,
      I just wanted to let you know that last night I made your pickled radishes and Korean Fried Chicken.
      They were both utterly delicious, and I am so pleased to have found your blog with recipes that really work.
      Thank you - I am going to subscribe now, and look forward to trying some more of your dishes.
      Best, Beverly

      Reply
    13. Tiffany

      February 18, 2021 at 6:19 am

      I saw that in the above comment, if I don't have enough brine to submerge the radish in, I should make more 1:1:1 brine. However, will that make it too salty/sweet? Should I simply add more water instead, or will that then over-dilute the flavor?

      Reply
      • Jamie

        February 19, 2021 at 4:21 am

        Hi Tiffany! I usually increase the brine and haven't found it too salty or sweet. If you do find it too strongly flavored, you can adjust it by adding some water. It's a pretty forgiving recipe. 🙂 Otherwise you can try storing it in a flat container or even a zip lock bag if that helps.

        Reply
    14. Ashley

      February 06, 2021 at 8:45 pm

      5 stars
      I finally got to try this and it turned out great! The radish was perfectly pickled.

      Reply
    15. Mira

      January 31, 2021 at 1:56 pm

      5 stars
      Amazing recipe, and so easy! Just one question - is there any way to make them keep longer? I like making a whole bunch and consume it over the course of a month or more

      Reply
    16. Bingsu

      January 23, 2021 at 8:45 pm

      Question: I've never pickled anything before, but if I followed the ratios correctly, but not all of the radish is submerged in the liquid what should I do? Add more water or increase the proportions of water/vinegar/sugar/salt?

      Reply
      • Jamie

        February 08, 2021 at 1:00 am

        Hi Bingsu! Yes, you can simply increase the proportions of water, vinegar, sugar, salt until the radish is submerged. 🙂

        Reply
    17. Lalinda

      January 18, 2021 at 8:48 pm

      I like how crunchy and tasty the radish is. I do not know how long these pickles can keep

      Reply
      • Jamie

        January 20, 2021 at 12:32 pm

        Thank you! So glad you liked these pickled radish! You can store them in an airtight container for 7 to 10 days in the fridge.

        Reply
    18. Amy

      January 17, 2021 at 5:18 am

      5 stars
      This was really delicious and so easy to make. I am going to get more radish tomorrow to make this again!

      Reply
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