Chicken Mu (Korean Pickled Radish)

🧂 Ingredients

• 1 large Korean radish (mu or daikon)(About 1.5 - 2 lbs (700-900g). Look for firm, heavy radishes.)
• 0.5 cup Granulated sugar
• 0.5 cup Rice vinegar(Unseasoned rice vinegar is preferred.)
• 1 cup Water
• 1 tsp Salt(Kosher salt or sea salt is recommended.)

👨‍🍳 Instructions

1. 1

   Prepare the radish: Peel the Korean radish. Cut it into bite-sized cubes, approximately 3/4-inch (2 cm). Aim for uniform size for even pickling.

   ⏱️ 10 minutes
2. 2

   Make the pickling brine: In a medium saucepan, combine the sugar, rice vinegar, water, and salt. Place over medium heat.

   ⏱️ 2 minutes
3. 3

   Heat the brine: Stir the mixture continuously until the sugar and salt are completely dissolved. Bring the brine to a gentle simmer, but do not boil. Once simmering and dissolved, remove from heat.

   ⏱️ 3 minutes
4. 4

   Cool and combine: Let the brine cool slightly for about 5-10 minutes. While the brine is still warm (not hot), place the cubed radish into a clean glass jar or a non-reactive container. Pour the warm brine over the radish, ensuring all cubes are submerged.

   ⏱️ 5 minutes
5. 5

   Pickle: Seal the container and refrigerate. Allow the radish to pickle for at least 2 hours before serving. For best flavor, let it pickle for 4-6 hours or overnight. The radish will become more tender and absorb the sweet-sour flavors over time.

💡 Pro Tips

• ✓This pickled radish is an essential side dish for Korean fried chicken, cutting through the richness.
• ✓The sweet and sour flavor profile provides a refreshing contrast to savory and spicy dishes.
• ✓This is a quick pickle method, best enjoyed within a week for optimal crispness.

🔄 Variations

• Add a pinch of red pepper flakes or a thinly sliced fresh chili (like jalapeño or serrano) to the jar for a spicy kick.
• Include a few thin slices of yellow onion in the jar for added aroma and flavor.

🥗 Nutrition

Per serving