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Chicken Mu Recipe

Korean Chicken Mu (Pickled Radish)

The perfect crunchy, tangy-sweet side dish for Korean fried chicken! This quick-pickled radish (Chicken Mu) takes just 10 minutes to prepare and delivers that authentic restaurant flavor you love.
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Prep Time: 10 minutes
Cook Time: 0 minutes
Marinating Time: 24-48 hours
Total Time: 24 hours 10 minutes
Servings: 4
Estimated Cost: $3-$5
Cuisine: Korean
Course: Side Dish
Diet: Vegan, Gluten-Free

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

  1. Prepare the radish: Cut into 1-inch cubes (about 1.5cm). Rinse under cold water and drain well.
  2. Make the brine: In a medium bowl, whisk together vinegar, water, sugar, and salt until completely dissolved.
  3. Combine: Place radish cubes in a clean 16-oz mason jar or airtight container. Pour brine over radish, ensuring all pieces are submerged.
  4. Marinate: Seal container and refrigerate for at least 24 hours (48 hours for best flavor).
  5. 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.
 

🙋‍♀️ FAQs (Because We Know You’re Curious!)

❓ Can I use regular white vinegar?

✅ Yup! White, rice, or apple cider all work.

❓ How soon can I eat it?

⏳ Minimum 2 hours (room temp) or 24 hours (fridge) for best flavor.

❓ Why is my radish too soft?

⚠ Too thin or over-pickled! Thicker cuts = better crunch.

❓ Can I make it spicy?

🌶 Heck yes! Toss in gochugaru (Korean chili flakes) or fresh chilies.