Korean Pickled Radish (Chicken Mu)
Korean pickled radish (Chicken mu) is the white, cubed banchan you get anytime you order Korean fried chicken. It's crunchy, tangy, and refreshing to eat! It cuts through the fat and richness of Korean fried chicken, making it the ideal pairing. It's super easy to make and is great as a snack too!
Servings: 8
Calories: 96kcal
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.
Nutrition
Calories: 96kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1358mg | Potassium: 265mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 0.4mg
