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!




  • 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


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.



  1. EvilGrin joined 6/15
    Posted February 10th, 2018 at 1:39 am | # |

    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

    • Maangchi New York City joined 8/08
      Posted February 17th, 2018 at 2:01 pm | # |

      It looks gorgeous yellow! I see a few whole black peppers in there, awesome!

      • EvilGrin joined 6/15
        Posted February 18th, 2018 at 9:58 am | # |

        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.

  2. Tikachu Pittsburgh, PA joined 2/18
    Posted February 4th, 2018 at 1:56 am | # |

    I have never seen Korean radishes at our local Asian market. I was wondering if daikon woukd work as well.

  3. vivien.owl singapore joined 2/18
    Posted February 2nd, 2018 at 12:05 pm | # |


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

    • LuccaQ Buffalo,NY joined 6/10
      Posted February 3rd, 2018 at 9:49 am | # |

      If you watch back she does say “one-third cup sugar” so 1/3 is correct.

  4. brandycoke Jakarta joined 2/18
    Posted February 2nd, 2018 at 8:45 am | # |

    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
      Posted February 4th, 2018 at 1:05 am | # |

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

      • brandycoke Jakarta joined 2/18
        Posted February 4th, 2018 at 1:31 am | # |

        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
          Posted February 18th, 2018 at 1:51 pm | # |

          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.

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