If you’ve ever had Korean fried chicken, you’ll likely have seen this served on the side. This Korean pickled radish is also known as “chicken-mu”— it’s salty, briny, sweet, sour, and super crunchy! It’s the perfect side dish to compliment anything greasy, spicy, or when you need something to cleanse your palate!
What you’ll need to make this at home:
- Korean radish
- Water
- Vinegar
- Sugar
- Salt
- Beet
How to make Korean pickled radish:
Peel and dice your radish into cubes. I used cookie cutters to get cute little flower & bunny shapes for mine.
Peel and cut your beet in half. (The beet is added to get the pretty pink color)
In a small pot, combine the water, vinegar, sugar, and salt. Heat the pot on medium-high heat and simmer until the sugar has completely dissolved.
Take the pickle brine off the heat and let it cool to room temperature.
Transfer your diced radish and 1/2 of beet to a sterilized container. Pour the cooled pickle brine over the radish and beet. Cover and chill in the fridge overnight. Your pickled radish is ready to enjoy the next morning!
What dishes to serve with Korean pickled radish:
This is commonly served on the side when eating Korean fried chicken, pizza, or pasta dishes. The sweet, briny, crunchy flavors of the pickled radish help cut the greasiness of fried chicken or pizza. Here are some of my favorite dishes I like to serve this with:
- Cheese Donkatsu (Fried Pork Cutlet)
- Pizza Toast
- Spicy Kimchi Vodka Sauce Pasta
- SPAM Grilled Cheese Sandwiches
Video Tutorial
Korean Pickled Radish (Chicken-mu)
Ingredients
- 2½ cups Korean radish peeled and cubed
- 1⅓ cups Water
- ⅓ cup Vinegar
- ⅓ cup Sugar
- ½ tablespoon Salt
- ½ Beet peeled
Instructions
- Peel and dice your radish into cubes. I used cookie cutters to get cute little flower & bunny shapes for mine.
- Peel and cut your beet in half. (The beet is added to get the pretty pink color)
- In a small pot, combine the water, vinegar, sugar, and salt. Heat the pot on medium-high heat and simmer until the sugar has completely dissolved.
- Take the pickle brine off the heat and let it cool to room temperature.
- Transfer your diced radish and 1/2 of beet to a sterilized container. Pour the cooled pickle brine over the radish and beet. Cover and chill in the fridge overnight. Your pickled radish is ready to enjoy the next morning!
Notes
