Chicken-Mu: Korean Pickled Radish Recipe

These crisp and crunchy Korean Pickled Radish are the perfect accompaniment to crispy chicken.

This easy recipe for Asian pickled carrots is quick and easy to make. There is no need to boil anything.

What is chicken-mu?

Radishes are a Korean import from East Asia and have been present in Korea since the Three Kingdoms Era (57 BCE-668 CE). In Korean, Mu is the name of a specific kind of Korean daikon. It is known for its semi-white and light green colors, as well as its stockier and rounder shape. They are very crunchy and have a mild peppery taste.

Korean BBQ at home or in a restaurant is something you should experience. There are many types of banchan, or side dishes, that can be purchased for free. Pickled radishes that are thin and pickled (ssammu), are popular for ssam or kkakdugi dishes. Korean pickled carrots are my favorite banchan.

There are many varieties of chicken-mu, each with its own unique flavor. But this is my favorite. It’s usually served with crispy Korean-fried chicken, which is probably where the name “chickenmu” came from.

This is a quick pickle recipe, but you can also buy chicken-mu at your local Korean grocery store, H-Mart, or in a restaurant. Pelicana, Bonchon are my favorite places to eat Chicken-Mu.

This quick pickle contains the following ingredients

Asian pickled radishes are similar to other types of pickles such as Vietnamese Đồ Chua or Filipino atchara. These pickles have vinegar, water and sugar as the main ingredients. Although it is a simple combination of ingredients, it is anything but boring.

You can also substitute the vinegar with apple cider vinegar or rice vinegar depending on your personal preference. However, this will result in a less acidic taste.

You need to choose the correct variety of daikon, as there are many types. This recipe calls for Korean daikon.

Because they are more round and stockier that the Japanese daikon, you can easily tell when you go to the store. The Korean daikon is half white and half green, while the Japanese daikon is all white.

How to make Korean quick pickles from radish radish

These pickles used a simple 1:1 ratio of sugar, water, vinegar. This ratio doesn’t have to be followed, but it is a good place to start and then adjust according to your preferences.

This simple ratio is my favorite because it has a great balance between the sweet sugary and tangy vinegar flavors. These pickles should not taste like pungent dill pickles. They are fresh and light in flavor.

Quick pickles are generally faster than fermented counterparts, such as the dill pickle, which has deeper flavors of tanginess and sourness. Traditional quick pickles were refrigerated pickles, which allow for a slower picking process but still maintain a good balance between the sugars and the acidity of vinegar.

You don’t need to cook anything to make these pickles. All you need to do to make them is mix equal parts of sugar, vinegar and water. Next, you need to clean and peel your daikon, then cut it into 1/4-1/2 inch pieces and put them in jars with airtight lids. Then, add your brine to the radishes. Cover the top with the brine and seal the lids. Refrigerate overnight.

You can speed up the process by placing your container on a nearby windowill. However, if you prefer a hands-off approach, simply place it in the refrigerator and let it sit for at least 24 hours before tasting.

How to serve and stock

Once you have reached the desired level of pickle flavor you can put it in the refrigerator and enjoy it with your meal. The pickling process slows down once it’s in the fridge. This means that it won’t pickle as much while you eat other pickles. Within a span of 2 weeks, I consume a jar chicken-mu.

I love to serve chicken-mu with tteokbokki or Korean Fried Chicken. It’s the perfect combination of crispy chicken and crunchy radish.