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!

Advertisement

 

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

Advertisement

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.

Advertisement

15 Comments:

  1. Priscilla0704 Minnesota, USA joined 5/18 & has 1 comment

    I used taikon, and it’s really bitter to the taste, what was wrong?

  2. Prettynana Hong Kong joined 3/18 & has 1 comment

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


    See full size image

  3. kimchiaddict joined 4/15 & has 9 comments

    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!

  4. EvilGrin joined 6/15 & has 30 comments

    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.


    See full size image

  5. Tikachu Pittsburgh, PA joined 2/18 & has 1 comment

    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 11,358 comments

      Yes, you can use it.

    • kimchiaddict joined 4/15 & has 9 comments

      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!

  6. vivien.owl singapore joined 2/18 & has 1 comment

    Hi,

    you mention 1/3 cup sugar.. but from the video.. it is 1 cup. can you please explain?

  7. brandycoke Jakarta joined 2/18 & has 2 comments

    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 11,358 comments

      My seolleongtang recipe is here! https://www.maangchi.com/recipe/seolleongtang

      • brandycoke Jakarta joined 2/18 & has 2 comments

        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

          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.

Leave a Reply