These aren't just good to eat with Korean fried chicken, they're actually a great snack to eat on their own! This Korean pickled radish, also known as chicken mu, is crunchy, tangy, and so easy to make! With just five ingredients, you'll have ready to eat chicken mu in two days!
This was a pickle recipe in my Asian pickle series on Instagram and if you're interested in other Asian pickles, be sure to check out my Vietnamese pickled daikon radish and carrots and pickled mustard greens!
What is Korean pickled radish?
Korean pickled radish, also known as chicken mu (치킨무) is the cubed, pickled radish that shows up in a little plastic cup next to your order of Korean fried chicken. This is where it gets its name "chicken mu!"
"Mu" is the Korean word for radish, and the "chicken" part is a part of its name because this radish is essentially never served without Korean fried chicken. It's a quick vinegar pickle that is crunchy, sweet, and tangy enough to cut through all that fried, saucy richness in Korean fried chicken. It's a classic pairing and the two balance each other out perfectly.
It's traditionally made with Korean radish, but daikon works great as a substitute! Make it the next time you're making Korean fried chicken or keep it in the fridge to enjoy just as a snack! Fair warning, it's delicious but gives off a funky smell when pickled! It doesn't taste anything like how it smells though.
Why you'll love this Korean pickled radish
- It's easy to make - just cube the radish, add it to the brine and let the fridge do the rest!
- Only uses 5 ingredients - radish, sugar, salt, vinegar, and water!
- 5 minutes of active time - requires no cooking time and only takes 5 minutes to prep!
- Low calorie snack - Prep it and leave it in the fridge for a quick snack throughout the week.
Jump to:
Ingredients
- Korean radish: Commonly made with Korean radish, but daikon radish works just as well!
- Salt: I use Diamond Kosher Salt since it dissolves easily and isn't too salty!
- Sugar: To balance out the acidity.
- Vinegar: White vinegar is preferred, so it won't alter the taste of the radish.
- Water: To dilute the brine.
See recipe card for quantities.
How to make Korean pickled radish
- Step 1: Peel the radish and cut them into 1 inch thick rounds.
- Step 2: Cut the radish into 3-4 strips (depending on how big or wide the radish rounds are) and then rotate it to cut into strips again, creating cubes.
- Step 3: In a large bowl, mix together water, vinegar, sugar and salt. Stir until the sugar and salt have dissolved.
- Step 4: To two clean jars, add the radishes. Fill the jars with the brine until the radishes are fully submerged. Screw the lid on and place it in the fridge to pickle for 2 days until it's tangy!
Tips for the Best Korean Pickled Radish
- Cut your cubes evenly. This helps everything pickle at the same rate
- Make sure everything's submerged. Ensuring the cubed radish are submerged in the brine helps the radish pickle evenly.
- Use a clean spoon every time. This will keep your pickles fresh for longer.
How to store Korean Pickled Radish
Store the Korean pickled radishes in an air tight container for up to 7 days. When serving, always use a clean utensil to grab the radish, in order to keep the brine fresh longer.
FAQ
Korean radish or daikon radish is commonly used, and although you can use regular radishes, the flavor and texture will be different. Korean radish and daikon radish is milder and crunchier, while regular radishes will have a more peppery bite and flavor profile.
These Korean pickles will last in the fridge for up to one week.
Chicken mu (치킨무) is the cubed, pickled Korean radish served alongside Korean fried chicken. "Mu" means radish in Korean, and it's called chicken mu because it's always paired with Korean fried chicken.
Pickled radish unfortunately is very pungent and the odor is off-putting, but it is safe to eat and doesn't taste anything like how it smells! The smell is completely normal. To avoid the odor from leeching out into the fridge, I like using an airtight container like a mason jar to keep the daikon radish in!
Other recipes to try:
- Korean black bean noodles (Jjajangmyeon)
- Korean drug eggs (soy free Mayak eggs)
- Vietnamese lemongrass ground chicken bowl
Korean Pickled Radish (Chicken Mu)
Equipment
Ingredients
- 2 lb radish
- 3 cups water
- 1 cup white vinegar
- ¾ cup sugar
- 4 ½ teaspoon salt
Instructions
- Peel the radish and cut them into 1 inch thick rounds.2 lb radish
- Cut the radish into 3-4 strips (depending on how big or wide the radish rounds are) and then rotate it to cut into strips again, creating cubes.
- In a large bowl, mix together water, vinegar, sugar and salt. Stir until the sugar and salt have dissolved.3 cups water, 1 cup white vinegar, ¾ cup sugar, 4 ½ tsp salt
- To two clean jars, add the radishes. Fill the jars with the brine until the radishes are fully submerged. Screw the lid on and place it in the fridge to pickle for 2 days until it's tangy!
Notes
- Cut your cubes evenly. This helps everything pickle at the same rate
- Make sure everything's submerged. Ensuring the cubed radish are submerged in the brine helps the radish pickle evenly.
- Use a clean spoon every time. This will keep your pickles fresh for longer.
- Store the Korean pickled radishes in an air tight container for up to 7 days. When serving, always use a clean utensil to grab the radish, in order to keep the brine fresh longer.
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