Pickled radish

Chicken-mu 치킨무

If you’ve ever ordered Korean fried chicken at a restaurant before, you might have been served this pickled radish, called chicken-mu. Tiny cold radish cubes, pickled in sweet, sour, and just a little salty brine is very refreshing when paired with super crispy Korean fried or roasted chicken.

The recipe is so simple and easy, which is one reason I didn’t make a video about it, until now! But I’ve been asked about it so many times I decided to make a video for my lovely readers. I remember one time in Toronto, and another time in Los Angeles, people recognized me and right after saying hello, they asked for this recipe. I told them it was easy and explained how to make it, but they preferred a video instead of my live explanation!

Ingredients

1 pound peeled Korean radish, cut into 1/3 inch cubes
1/3 cup sugar
⅓ cup plus 1 tablespoon white vinegar
1 tablespoon salt
¾ cup water

Directions:
Combine sugar, vinegar, salt, and water in a large bowl and mix well until salt and sugar are well dissolved.
Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving.
Refrigerate up to 2 weeks.

Posted on Thursday, February 1st, 2018 at 7:47 pm.
Tagged: Chickenmu, 무절임, 무피클, 치킨무, mu-pickle, pickled radish

17 Comments:

shelizar69 Oklahoma (but Texan born and raised) joined 9/18 & has 2 comments
Posted November 29th, 2018 at 10:44 pm | Log in to reply.

Thank you so much for this! I have never had this from the Korean restaurant we go to. (There is only one good one, and it’s over an hour to drive to get there!) Their food is delicious though and I fell in love with their kkakdugi, especially. Since discovering your videos though, I just make it at home, along with so many of your recipes.
I’m going to take some Dakgangjeong to a Christmas party and was going to take my kkakdugi until I saw this recipe! I did it just a little different, though, I hope you approve! I cut my radish into strips, then added a little carrot and some green onion for extra flavor and beautiful holiday colors! What do you think?

Thanks again for your website and videos! My husband and I have never eaten better. Home cooking is so much more delicious!

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- Maangchi New York City joined 8/08 & has 11,566 comments
  Posted December 2nd, 2018 at 9:32 am | Log in to reply.
  
  Yes, home cooking is the best! I love your holiday chicken-mu, you are so creative! I hope everyone enjoys your food at the party!
Priscilla0704 Minnesota, USA joined 5/18 & has 1 comment
Posted May 6th, 2018 at 12:55 am | Log in to reply.

I used taikon, and it’s really bitter to the taste, what was wrong?
Prettynana Hong Kong joined 3/18 & has 1 comment
Posted March 13th, 2018 at 11:47 am | Log in to reply.

Reduced salt to 1 teaspoon and used cane sugar instead. Very crunchy and delicious.

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kimchiaddict joined 4/15 & has 9 comments
Posted March 2nd, 2018 at 5:31 am | Log in to reply.

These pickles are so delicious! I’m already into my third batch, and I tried once with daikon, but Korean radishes are so much crispier I’ll stick with Mu! I ran out of white sugar for my last batch, so I made it with dark brown sugar, and the color is not too appetizing, but the taste is even more heavenly! Thanks again for all these wonderful recipes!
EvilGrin joined 6/15 & has 31 comments
Posted February 10th, 2018 at 1:39 am | Log in to reply.

I make mine a bit differently but the flavor is close.

Weep the radish in salt and sugar. Then stain it with turmeric. Give it a quick rinse and cover with the brine.

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- Maangchi New York City joined 8/08 & has 11,566 comments
  Posted February 17th, 2018 at 2:01 pm | Log in to reply.
  
  It looks gorgeous yellow! I see a few whole black peppers in there, awesome!
  - EvilGrin joined 6/15 & has 31 comments
    Posted February 18th, 2018 at 9:58 am | Log in to reply.
    
    Yes, i add a few whole peppercorns and 1-2 whole dried chili peppers. Both are optional of course.
    
    I make it with nappa too.
Tikachu Pittsburgh, PA joined 2/18 & has 1 comment
Posted February 4th, 2018 at 1:56 am | Log in to reply.

I have never seen Korean radishes at our local Asian market. I was wondering if daikon woukd work as well.
- Maangchi New York City joined 8/08 & has 11,566 comments
  Posted February 17th, 2018 at 2:35 pm | Log in to reply.
  
  Yes, you can use it.
- kimchiaddict joined 4/15 & has 9 comments
  Posted March 2nd, 2018 at 5:38 am | Log in to reply.
  
  These pickles are so delicious! I’m already into my third batch, and I tried once with daikon, but Korean radishes are so much crispier I’ll stick with Mu! I ran out of white sugar for my last batch, so I made it with dark brown sugar, and the color is not too appetizing, but the taste is even more heavenly! Thanks again for all these wonderful recipes!
vivien.owl singapore joined 2/18 & has 1 comment
Posted February 2nd, 2018 at 12:05 pm | Log in to reply.

Hi,

you mention 1/3 cup sugar.. but from the video.. it is 1 cup. can you please explain?
- LuccaQ Buffalo,NY joined 6/10 & has 30 comments
  Posted February 3rd, 2018 at 9:49 am | Log in to reply.
  
  If you watch back she does say “one-third cup sugar” so 1/3 is correct.
brandycoke Jakarta joined 2/18 & has 2 comments
Posted February 2nd, 2018 at 8:45 am | Log in to reply.

Hi! Love your recipes and cookbook! I’ve always wanted learn how to make the radish kimchi that is served at Seollungtang restaurants too, love that taste! Would you also have a recipe to share for that?
- Maangchi New York City joined 8/08 & has 11,566 comments
  Posted February 4th, 2018 at 1:05 am | Log in to reply.
  
  My seolleongtang recipe is here! https://www.maangchi.com/recipe/seolleongtang
  - brandycoke Jakarta joined 2/18 & has 2 comments
    Posted February 4th, 2018 at 1:31 am | Log in to reply.
    
    Hi Maangchi! Yes!! I’ve tried this recipe previously and loved it, but i cannot recreate the type of special radish kimchi that is served in Seollungtang restaurants, it taste different from the normal radish kimchi. I can’t really describe it but but it’s a little sweeter, tangy and just goes sooo well with Seollungtang as compared to normal radish cube kimchi … Was wondering if there was a special recipe for that or does it have to do with the fermentation time …?
    - flamethr Seoul, Korea joined 2/18 & has 1 comment
      Posted February 18th, 2018 at 1:51 pm | Log in to reply.
      
      I googled with korean for special recipe. The secret recipe for Seollungtang kimchi is adding a ‘Yakult drink’. It will add that sweetness and tangy taste. I hope it helped you.