Hey there, foodie friend! 🥢🍗
Ever taken a bite of crispy Korean fried chicken and thought, “Wow, I need something fresh to balance this out!”? That’s where Chicken Mu (치킨무) comes in—the cool, crunchy, tangy-sweet pickled radish that’s basically the unsung hero of every Korean fried chicken feast.
And guess what? You can make it at home in minutes! No fancy skills needed—just a few simple ingredients and a little patience while it pickles into pure, refreshing deliciousness.
Why You’ll Love This Recipe
✔ Crazy easy – Just chop, mix, and wait!
✔ Perfect balance – Sweet, tangy, and crisp (bye-bye, greasy aftertaste!)
✔ Lasts for weeks – Make a big batch & enjoy anytime
✔ Way better than store-bought – Fresher, crunchier, and totally customizable
Ready to level up your Korean food game? Let’s get pickling! 🥕
🍽️ What Exactly is Chicken Mu?
Picture this: juicy cubes of radish, soaked in a lightly sweet, tangy brine, with just a hint of saltiness**. It’s the perfect palate cleanser between bites of crispy fried chicken, and it’s been a Korean staple for centuries!
How It’s Different from Other Korean Radish Dishes
Not kimchi! (No fermentation, no spice—just quick-pickled goodness.)
Not kkakdugi (That’s the spicy cubed radish kimchi—this is milder.)
Not ssammu (That’s the wrap-friendly version—this is all about snacking!)
Basically? It’s the ultimate crunchy sidekick to fried chicken, burgers, or even just eating straight from the jar (no judgment here 😉).
🥒 The Best Radish for Chicken Mu
Not all radishes are created equal! Here’s the breakdown:
| Radish Type | Best For | Flavor & Texture |
|---|---|---|
| Korean Mu (무) 🏆 | The OG choice! | Super crisp, mildly sweet |
| Daikon | Great sub if you can’t find Korean mu | Softer, less peppery |
| Pink Radish | Fun color twist! | More pungent, tints brine pink |
Pro Tip: If you’re using daikon, go for thicker cuts—it softens faster than Korean mu!
👩🍳 How to Make Chicken Mu (Step-by-Step)
📝 Ingredients
450g (1 lb) Korean mu radish (cut into 1-inch cubes)
⅔ cup vinegar (white, rice, or apple cider—your choice!)
⅓ cup sugar (adjust to taste)
¾ cup water
1 tbsp kosher salt
🍴 Instructions
1️⃣ Prep the Radish
Peel & cube the radish (1-inch pieces stay crunchier!).
Rinse well to remove any bitterness.
2️⃣ Make the Brine
In a bowl, mix vinegar + water + sugar + salt until fully dissolved.
3️⃣ Pickle Time!
Pack radish into a clean jar and pour brine over it.
Make sure all pieces are submerged! (Add a little extra water if needed.)
4️⃣ Wait (The Hardest Part 😆)
Room temp: 2-3 hours for a light pickle.
Fridge: 24-48 hours for maximum flavor.
5️⃣ Enjoy!
Serve with fried chicken, burgers, or even rice bowls.
Stays crunchy for up to 2 weeks (if it lasts that long!).
🧊 Storage Tips
Keep it crunchy: Store in an airtight jar in the fridge.
Best within 4 days (peak crispness!), but lasts 2+ weeks.
Fermented funk? Totally normal after a week—still edible!
🚫 Freezing? Nope! Turns mushy—not worth it.
🎉 Final Thoughts
Chicken Mu is THAT side dish—simple, addictive, and ridiculously easy to make. Once you try this homemade version, you’ll never go back to those tiny restaurant portions again.
🔥 Pro Tip: Make a double batch—it disappears FAST!
Now, who’s ready to pair this with some crispy Korean fried chicken? 🍗✨
📌 Pin this for later!
💬 Have you tried Chicken Mu before? Drop a comment below—we’d love to hear your thoughts!
#KoreanFood #EasyRecipes #PickledRadish #ChickenMu #HomemadeGoodness #FoodieFavorite
Korean Chicken Mu (Pickled Radish)
Video
Notes
Ingredients
- 450g (1 lb) Korean mu radish (or daikon), peeled
- ⅔ cup white vinegar (or rice/apple cider vinegar)
- ⅓ cup granulated sugar
- ¾ cup filtered water
- 1 tbsp kosher salt
Instructions
- Prepare the radish: Cut into 1-inch cubes (about 1.5cm). Rinse under cold water and drain well.
- Make the brine: In a medium bowl, whisk together vinegar, water, sugar, and salt until completely dissolved.
- Combine: Place radish cubes in a clean 16-oz mason jar or airtight container. Pour brine over radish, ensuring all pieces are submerged.
- Marinate: Seal container and refrigerate for at least 24 hours (48 hours for best flavor).
- Serve: Enjoy chilled with Korean fried chicken, burgers, or as a snack.
Notes
- Storage: Keeps for 2 weeks in an airtight container in the refrigerator.
- Best texture: Consume within 4 days for maximum crispness.
- Variation: Add 1 tsp gochugaru (Korean chili flakes) for spicy version.
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