Simple & Easy Korean Pickled Radish
Korean pickled radish, also called chicken mu, is usually enjoyed as a side dish. Balanced with refreshing flavors of sweet, sour with a tinge of saltiness, the crunchy Korean pickled radish helps cut through the greasiness of Korean fried chicken.
It is definitely good to have some stored in the fridge whenever we have fried chicken delivery or takeaways during circuit breaker (lockdown).
Tips
- Add a tablespoon of sliced chilies if you want to add a little spicy kick.
- You can also make use of ziplock bags if you do not have any containers available.
- Pickle for at least 8 hours or overnight. Tastes best if you could allow it to pickle for 2 days.
- The pickled radish can be kept up to 2 weeks in the fridge.
This recipe is very simple easy, all you need to do is just cut and mix. You don’t even need to turn on your stove! Depending on your taste preference, you can make it sweeter, saltier, or more sour.
Pickled Radish
Korean pickled radish is usually enjoyed as a side dish, helps cut through the greasiness of Korean fried chicken.
Ingredients
- 500 g radish peeled, cut into 1cm cubes
Pickle Juice
- 70 g sugar
- 80 ml white vinegar
- 1 tsp salt
- 180 ml warm water
Instructions
- Peel and cut radish into 1cm cubes.
- In a clean container, combine sugar, vinegar, salt and water. Mix well until salt and sugar are well dissolved.
- Add the radish cubes, stir a few times. Then make sure all the radish cubes are soaked in the pickle juice.
- Cover and chill in the refrigerator for at least 8 hours. Serve chilled.
Video
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