Korean•budget
Chicken Mu (Korean pickled radish)
This Korean pickled radish is crunchy, tangy, and a little sweet. It can be served as a side dish, and it's best with Korean Fried Chicken!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/2 lb Korean radish (or Daikon radish)
- 1.5 tsp salt
- 3 tbsp sugar
- 2 tbsp white vinegar
- 1/3 cup water
Instructions
- 1
Peel the Korean radish
- 2
Cut into discs that are between 1/2 inch to 1 inch depending on your preference. I usually cut them about 3/4 of an inch thick.
- 3
Cut the discs into cubes
- 4
Combine sugar, salt, white vinegar, and water until dissolved then add the radish and shake or mix until fully submerged in the pickling liquid.
- 5
Store in the refrigerator for 1 day before eating. This will stay good in the fridge for up to 2 weeks.