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.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Side Dish
Cuisine: Asian, Korean
Servings: 8
Calories: 43kcal
- 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)
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.
- 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.
- You can enjoy this 24 hours later but if you prefer a stronger pickled flavor, wait until 48 hours later.
- Store in the fridge in an airtight container for 7 to 10 days, but it tastes best within 4 days.
- 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.
- Serve with Korean fried chicken.
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