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 ⅓ inch cubes
- ⅓ cup sugar
- ⅓ cup plus 1 tablespoon white vinegar
- 1 tablespoon kosher salt
- ¾ cup water
Directions
- Combine sugar, vinegar, kosher 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.
Buy this recipe's ingredients online
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