Chicken Mu Recipe: The Essential, Refreshing Side Dish You Need to Try!
If you’ve ever dined at a Korean restaurant in Seoul, Busan, or as far as Adelaide, you’ve likely been served a small bowl of Chicken Mu alongside Korean fried chicken. This refreshingly crunchy side dish is more than just an accompaniment—it’s an essential part of the experience. The perfect balance of sweetness and tanginess cuts through the richness of fried chicken, making each bite incredibly satisfying. The crisp texture of these white radish cubes perfectly complements both soy sauce-glazed and spicy variations of fried chicken.
Making Chicken Mu at home is a simple process, ensuring you always have extra on hand without the need to pay for additional servings. The beauty of this quick recipe is that you can prepare it ahead of time, allowing the flavors to develop while keeping the radish crisp and refreshing. Whether you’re in Western Australia searching for the best Korean cuisine, reminiscing about your favorite spot, like 7 Grams Chicken in Perth, or simply wanting to recreate that authentic taste, this dish remains a staple. Once you start making your batch, you’ll understand why it’s a must-have accompaniment that elevates every meal.
What is Chicken Mu?
Chicken Mu is a classic pickled radish dish traditionally served with Korean fried chicken at renowned chains like Bonchon and Pelicana. Its origins trace back to Korea’s Three Kingdoms Era when radish became a staple ingredient in Korean cuisine. Unlike other banchan, such as ssammu (used for wraps) or kkakdugi (spicy cubed radish kimchi), Chicken Mu consists of small, cubed radish pieces soaked in a brine that balances sweet, sour, and salty flavors. The mildly peppery taste and juicy crunch contrast with fried or roasted chicken’s rich, crispy texture.
While Chicken Mu is available at grocery stores like H-Mart, many prefer to make it home. This quick pickle is easy to prepare and allows for flavor adjustments based on personal preference. The stockier Korean mu radish provides the best texture for this dish. Regardless of where it is served—in a restaurant or homemade—chicken mu remains an essential side dish in Korean cuisine, particularly for fans of BBQ and fried foods.
Ingredients
Radish Choice:
- Korean mu radishes are ideal for authenticity, but Daikon or pink radishes can be used for variety. Thinner radishes have a more pungent, peppery taste, and pink radishes will alter the color of the brine.
Pickling Liquid Ingredients:
- Vinegar: White vinegar, apple cider vinegar, or rice wine vinegar can be used based on flavor preference.
- Sweeteners: Granulated or white sugar balances the acidity.
- Salt: Coarse sea salt or kosher salt enhances the brine.
- Water: Filtered water ensures purity.
Proportions:
- 2/3 cup vinegar
- 1 tablespoon salt
- 1/3 cup sugar
- 3/4 cup water
- 450 g (1 lb) radish, cut into 1.5 cm cubes
How to Make Chicken Mu Recipe
Preparing the Radish
- Peel and cut the radish into 1-inch cubes, adjusting to 1/4 inch or 3/4 inch if preferred.
- Use cookie cutters to shape the radish into cubes, discs, or creative designs (such as flowers or bunnies).
- Rinse and thoroughly clean the radish before pickling.
Making the Brine
- Combine vinegar, water, and kosher salt using a 1:1:1 ratio.
- Stir in sugar to balance the tanginess of the vinegar.
- Mix thoroughly until the sugar and salt dissolve completely.
Pickling Process
- Place the prepared radish cubes into an airtight container or sterilized jar.
- Pour the brine over the radish, ensuring full submersion.
- If necessary, add extra water or vinegar to cover the radish completely.
- Seal the container and refrigerate for 24 to 48 hours.
- Place the jar in a warm area, such as a windowsill, for faster pickling.
Final Steps
- The pickled radish is ready to enjoy after 2 days but can be stored for up to 2 weeks.
- The flavor should be sweet, tangy, and refreshing—perfectly complementing Korean fried chicken or other dishes.
- Add beet slices to create a natural pink hue (optional) for a fun twist.
How to Store Chicken Mu
To store Chicken Mu, keep it in an airtight container in the refrigerator. While the radish begins absorbing the brine’s flavor within 2-3 hours, the best results come after at least 1 day of marination. Refrigeration slows the pickling process, allowing the radish to stay crisp for up to 2 weeks. The pickles may develop a more pungent fermented aroma if stored longer—up to a month. For the best taste, consume within 4 days.
Chicken Mu Recipe (FAQs.)
Q: What is Chicken Mu, and how is it typically served?
Ans: Chicken Mu is a pickled radish dish traditionally served alongside Korean fried chicken. It features cubed radish soaked in a sweet, sour, and salty brine to enhance the dining experience.
Q: What is the best radish choice for Chicken Mu?
Ans: Korean mu radish is the most authentic choice. However, daikon or pink radishes can also be used. Remember that thinner radishes tend to have a more pungent, peppery taste, while pink radishes will alter the brine’s color.
Q: What ingredients are used in the pickling liquid?
Ans: The brine consists of vinegar (white, apple cider, or rice wine vinegar), water, kosher or sea salt, and granulated sugar. Filtered water helps maintain purity.
Q: How long should Chicken Mu marinate?
Ans: After preparation, Chicken Mu should be refrigerated for 24 to 48 hours for optimal flavor. It can be stored for up to 2 weeks, and a warm location can speed pickling.
Q: How do you store Chicken Mu, and how long does it last?
Ans: Store Chicken Mu in an airtight container in the fridge. It starts absorbing flavor within 2-3 hours, but 1 day is recommended for the best taste. It remains fresh for up to 2 weeks, though it can last a month with a more pungent fermented aroma.
Ingredient Measurement Guide
| Ingredient | Measurement |
| Korean mu radish (or Daikon/pink radish) | 450 g (1 lb) or cut into 1.5 cm cubes |
| White vinegar (or apple cider/rice wine vinegar) | 2/3 cup |
| Salt (coarse sea salt or kosher salt) | 1 tablespoon |
| Granulated or white sugar | 1/3 cup |
| Filtered water | 3/4 cup |
Step-by-Step Guide to Making Chicken Mu
| Step | Process | Details |
| 1. Prepare the Radish | Peel and cut the radish | Cut into 1-inch cubes, or adjust to preferred size (1/4 inch to 3/4 inch). |
| Shape the radish | Use cookie cutters to create fun shapes like flowers or bunnies (optional). | |
| Rinse and clean the radish. | Wash thoroughly to remove dirt and excess starch. | |
| 2. Prepare the Brine | Measure ingredients | Use a 1:1:1 ratio of vinegar, water, and salt for balance. |
| Mix ingredients | In a bowl, combine vinegar, water, salt, and sugar. Stir until fully dissolved. | |
| 3. Pickling Process | Place radish in container | Use an airtight or sterilized jar. |
| Pour brine over radish. | Ensure the radish is fully submerged. Add more brine if needed. | |
| Seal the container | Close tightly to prevent air exposure. | |
| 4. Refrigeration & Marination | Store in refrigerator | Let it marinate for the best flavor for at least 24-48 hours. |
| Speed up pickling (optional) | Place in a warm area (e.g., windowsill) to pickle faster. | |
| 5. Serving & Storage | Ready to eat | Enjoy it after 2 days; it pairs well with Korean fried chicken. |
| Store properly | Keep in an airtight container in the fridge for up to 2 weeks. | |
| Monitor freshness | Best consumed within 4 days for peak taste; may last up to a month with a more pungent aroma. |
This guide provides a structured way to follow the recipe efficiently while ensuring optimal taste and freshness! 🚀
Notes:
- Perfect Balance of Flavors: Chicken Mu’s sweet, tangy, and crunchy texture complements the richness of Korean fried chicken.
- Quick and Easy: Making it at home is simple, ensuring you always have a fresh batch ready.
- Storage Tips: Refrigerate in an airtight container for the best results. Consume within 4 days for peak freshness, but it can last up to 2 weeks or longer with a more potent pickling aroma.
Now that you have the perfect Chicken Mu recipe enhance your Korean fried chicken experience with this crisp, refreshing, and flavorful side dish!
