Korean Pickled Radish (치킨무)

This topic has 4 replies, 2 voices, and was last updated 3 years, 5 months ago by EvilGrin.

Viewing 4 reply threads

Author
Posts
- November 8, 2020 at 11:41 am #91590
  LilSherry
  Participant
  Hi,
  I was hoping if you can provide a spicy version of Korean Pickled Radish (치킨무). Most recipes just say vinegar, water, sugar and salt. I had a version where they added gochugaru but I have no idea how much they put in it. I tried googling but it doesn’t seem like anyone make the pickled radish spicy. I looked at your radish salad recipe but that was quick to eat on the day and not pickled. I bought a jar from a restaurant Cote (https://www.cotenyc.com/) who had pickled vegetables for sale during a special event only. See picture attachment of that jar. I kept it because it was so delicious.
  Attachments:
- November 9, 2020 at 1:40 pm #91620
  EvilGrin
  Participant
  I make it often, Its simple. Just a standard sweet pickle recipe (cold packed) but i use rice wine vinegar and a little turmeric for color.
  Its more of less Maangchi’s Chicken Moo recipe with a couple subtle changes like the turmeric. You dont add it to the brine, you just stain the radish with it while it weeps in a mix of salt and sugar.
- November 10, 2020 at 6:44 pm #91673
  LilSherry
  Participant
  I was hoping for the spicy version of the regular pickled radish recipe. Not the yellow pickled radish recipe. Thanks anyways
- November 22, 2020 at 2:00 pm #91690
  EvilGrin
  Participant
  Almost the same recipe but i heat my brine first and let it cool. Just add pepper flakes and you got spicy sweet pickled radish.
  Pickled radish (Chicken-mu: 치킨무)
- November 22, 2020 at 2:01 pm #91689
  EvilGrin
  Participant
  If you mean Chicken Moo, the only difference is i stain mine with turmeric. Otherwise the recipe is super similar.
  Make a common sweet pickle brine and let it cool. Just add a couple dried chile peppers to it. You could use gochugaru if you dont mind the color it will add.
  Fill your jar with the cubed radish. I like to weep mine first in a 50/50 salt/sugar to draw out some liquid. Discard the liquid.
  Pour the brine over it and place the sealed jar in the fridge for a several days….its really simple.
Author
Posts