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Korean Pickled Radish (Chicken-mu)

 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!
Prep Time10 mins
Cook Time5 mins
Chill Time6 hrs
Course: condiment, Side Dish
Cuisine: Asian, Korean
Keyword: Asian, asian snack, ban chan, easy korean, korean, korean chicken-mu, korean pickled radish, pickle, pickled radish
Servings: 3 cups


  • cups Korean radish peeled and cubed
  • 1⅓ cups Water
  • cup Vinegar
  • cup Sugar
  • ½ tablespoon Salt
  • ½ Beet peeled


  • 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!


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