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Korean pickled radish in a glass mason jar
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5 from 149 votes

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 mins
Total Time10 mins
Course: Side Dish
Cuisine: Asian, Korean
Servings: 8
Calories: 43kcal


  • 1 lb Korean radish - cut into ½ inch cubes (about 4 cups)
  • cup white vinegar - substitute with rice wine vinegar
  • cup sugar
  • 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.


  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.


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