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Crunchy Chicken Mu Korean Pickled Radish 

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Our crunchy Chicken Mu Korean Pickled Radish recipe is easy to make and perfect for many Korean dishes. Get the unique taste of Korean fried chicken with pickled daikon that is small, cold, and has cubes of deliciousness.

Pickling radish stored in mason jars.
Chicken-Mu Pickled Daikon

Serve together with chicken roll ups casserole or delicious healthy chicken stir fry for additional complimenting flavor.

Pickling radish in the Korean style gives you a crunchy, sweet-sour delicacy perfect for cutting through oily or heavy dishes.

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Pickled Veggies

Having pickled vegetables in your fridge is healthy and a great condiment to your meals. When I first tried pickled daikon in our favorite Korean restaurant, I was overwhelmed with its deliciousness, crunchiness, and overall taste. I had to ask for the recipe and make it at home immediately.

After several batches and serving this pickling recipe to my friends, everyone loved it and decided it would e a shame if I would not share the recipe with the whole world.

And here we go with our first one.

I am already planing for you to share a few more alternatives, such as a flavored Korean pickled radish recipe flavored with beetroot and wild blueberries.

And as a great color flare, making all three recipes together is an excellent addition to any of your holiday tables.

What is Chicken-mu?

Chicken-mu is a crunchy Korean pickled radish commonly served as a Korean side dish or banchan. It is made with type of large white rounder radish known for its sweet and crunchy texture. The radish is usually cut into small cubes and then simple and easy pickled overnight in a mixture of vinegar, sugar, salt, and other spices.

This quick pickle makes one of the most popular Korean side dishes, almost always served alongside mu kimchi, green onion, and Korean fried chicken. The sweet and slightly sour flavor from the pickled radishes complements the flavors of the fried chicken perfectly. Additionally, due to its unique flavor profile, you can enjoy it on its own as well as part of a larger meal.

Why is It Called Chicken-mu?

It is called Chicken-Mu because it consists of pickled radish, which in Korean is called mu. The pickled radish side dish pairs well with the fried chicken hence chicken radish. The pickle adds a sweet and salty taste to the fried chicken and helps to balance out the flavors.

The radish can also be served as an appetizer or snack, although it is most commonly served with Korean fried chicken. In addition to being a tasty accompaniment to fried chicken, it is also popular in other types of Korean cuisine, including bibimbap, kkakdugi, and jjigae.

While there are many variations of this healthy side dish, they all include the same essential ingredients, such as Korean radish, vinegar, and salt. Whether you enjoy it as part of your meal or as a snack, it will surely add an exciting flavor to your experience.

korean pickled radish in a wooden bowl.
Pickling radish

Is Mu the Same as Chinese Radish or Japanese Radish (Daikon)?

Radishes, in general, are root vegetables that come in many shapes and sizes. Chinese radish, also known as Japanese daikon, are often confused since they look similar. It is a popular radish in Korea, while Chinese radish is popular in China and Japan.

While the two varieties look alike at first glance, the Korean radish is rounder and larger than the Chinese Radish. Both have crisp flesh with a mild flavor, though Mu has a slightly sweeter taste. Asian grocery stores usually carry both types of radishes, but you can also find them in regular grocery stores.

What Is the Best Radish to Use?

Generally, Korean radishes, also known as Joseon radishes, are preferred for their robust flavor and crunchy texture. These white radishes have a mild sweetness that pairs well with various dishes.

For salads or pickles, daikon radish is the most popular choice due to its crisp texture and sweet taste. When using Korean radishes, it’s best to soak them in brine for a few hours before cooking to bring out their flavor. No matter which type of radish you choose, wash it thoroughly and cut off any discolored parts before adding it to your dish.

Why You’ll Love this Side Dish?

This side dish is a must-have for any Korean food lover. It is a jar of crunchy Korean white radish that has been pickled in a Korean style sauce. It’s the perfect accompaniment to any meal, adding a delicious crunch and flavor that will make your taste buds sing.

Whether you’re looking for something new to add to your dinner table or want to try something different, this side dish is sure to hit the spot.

Pickling radish inside mason jars.
Chicken-Mu Pickled Daikon

Why is Pickled Radish Served With Fried Chicken?

The combination of sweet and tangy, salty, sour, and spicy flavors from the pickled radish complements the fried chicken perfectly. Not only does it add flavor to the meal, but it also provides a refreshing crunch that helps to enhance the crispy texture of the fried chicken with a perfect balance.

Quick Pickled Korean Radish Recipe

This recipe is super easy to make, and you can enjoy it in less than three days of pickling process. Learn how to make the best of the best.

All of the great nutritional information is mentioned in the recipe card.

Kitchen Gadgets:

  • Big bowl
  • Vegetable slicer
  • Sharp knife
  • Whisk
  • Mason jars

Ingredients:

  • Water
  • Korean daikon
  • White vinegar
  • Sweetener
  • Salt

*Exact measurements are listed in the recipe card below.

FULL INSTRUCTIONS WITH STEPS TO MAKE KOREAN CHICKEN MU RADISH PICKLES

First step: Get all of your ingredients

Prepare your ingredients for easy assembly. With regards to the radish, you can use any you prefer.

Vinegar needs to be white to keep the color of your radish bright, but you can also use rice vinegar.

Regarding the sugar, I like to use Monk fruit sweetener, but you can pick your favorite.

Chicken-Mu Pickled Daikon ingredients needed.
Chicken mu

Second Step: Clean and cut your radish

First of fully clean your radish. Using a vegetable slicer, peel the outer layer until you have beautiful white flesh. Cut the radish into slices. Stuck slices on top of each other and cut through for a long rectangular strips.

Once you have long strips radish pieces, cut those into the same size cubes.

Place all of the radish cubes into a bowl to use later.

Pickled daikon recipe cutting daikon.
Pickling daikon

Third Step: Prepare pickling brine

Mixing and preparing your pickling liquid is very easy. Combine water, white vinegar, sugar, and salt in a jug. Using a whisk, mix well until the brine becomes clear again.

Fermented radish preparing liquid.
Pickled daikon recipe

Fourth Step: Assemble and store

Pick your preferred airtight containers. Add the radish up to 3/4 of a glass jar. Pour brine over it, ensuring all the cubed radish pieces are covered.

Fully close with the lids and refrigerate. Leave it in the fridge and let it pickle for at least two to three days.

Once you are ready to eat and serve alongside one of your dishes, just take out a few pieces and keep the rest in the fridge.

Enjoy and make chicken-mu again and again.

Chicken mu steps how to store.
Fermented radish

TRICKS AND TIPS:

  • Vinegar – is best to use white vinegar, but if you do not mind the color, you can also use apple cider vinegar or rice wine vinegar.
  • Measurements – the amount of water should equal the amount of vinegar used. For extra sourness, you can slightly increase the vinegar and slightly decrease the salt and sugar.

FREQUENTLY ASKED QUESTIONS

What Do You Eat Pickled Daikon With?

It can be enjoyed on its own as an appetizer, great side dish for crack chicken casserole, smoked baby back ribs or it can add flavor and crunch to many different dishes like Air Fryer chicken wings or delicious Vietnamese pork bowl. It pairs well with sushi and sashimi and can also be used in salads, sandwiches, rice bowls, noodle dishes, and more. It’s also great for making pickles or pickled mustard seeds or adding to soups and stews.

For a simple way to enjoy it, try combining it with scrambled eggs, gluten free egg roll wrappers or fried rice. You can even mix it into mayonnaise for a delicious dip or spread!

What is a Substitute for Korean Pickled Radish – Chicken-mu (치킨무)

I find that Korean grocery stores are the best to buy Korean radishes.
But if you can not find Korean radishes in your area, you can substitute this great recipe with daikon, as I have. You can also use regular radishes, watermelon radishes, green radishes, or even a turnip.

pickled radishes in a bowl.
korean pickled radish

Can I Use Red Radish?

Yes, you can use red radish. Red radish is a common ingredient in many Asian dishes, adding a unique flavor to the plate. It also has a lot of health benefits due to its high fiber content and antioxidants.

How Long Can I Keep it In The Fridge?

It can be stored in the refrigerator or frozen, depending on how long you plan to keep it.

When kept in the refrigerator, it can last up to a week before it should be consumed or discarded. When storing, it is important to remember that it should be sealed tightly and placed away from any other items that could cause contamination.

Always remember to label and date your jar before placing it in the refrigerator or freezer to ensure optimal storage and safety. This will help you stay organized and track how long the jar has been stored.

Pin for Later

Pickling daikon inside glass containers.
Pickling radish

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Pickling radish stored in mason jars.

Crunchy Chicken Mu Korean Pickled Radish

Zuzana Paar
5 from 6 votes
Our crunchy Chicken Mu Korean Pickled Radish recipe is easy to make and perfect for many Korean dishes. Get the unique taste of Korean fried chicken with pickled daikon that is small, cold, and has cubes of deliciousness.
Prep Time 10 minutes
Additional Time 3 days
Total Time 3 days 10 minutes
Course Sides
Cuisine Asian
Servings 10 Servings
Calories 13 kcal

Ingredients
 
 

  • 2 Cups Cubed Daikon
  • 1 Cup Water
  • 1 Cup White Vinegar
  • 1/2 Cup Sweetener
  • 1/2 tablespoon Salt

Instructions
 

  • Prepare your ingredients for easy assembly. With regards to the radish, you can use any you prefer. Vinegar needs to be white to keep the color of your radish bright, but you can also use rice vinegar. Regarding the sugar, I like to use Monk fruit sweetener, but you can pick your favorite.
  • First of fully clean your radish. Using a vegetable slicer, peel the outer layer until you have beautiful white flesh. Cut the radish into slices. Stuck slices on top of each other and cut through for a long rectangular strips. Once you have long strips radish pieces, cut those into the same size cubes. Place all of the radish cubes into a bowl to use later.
  • Mixing and preparing your pickling liquid is very easy. Combine water, white vinegar, sugar, and salt in a jug. Using a whisk, mix well until the brine becomes clear again.
  • Pick your preferred airtight containers. Add the radish up to 3/4 of a glass jar. Pour brine over it, ensuring all the cubed radish pieces are covered. Fully close with the lids and refrigerate. Leave it in the fridge and let it pickle for at least two to three days.

Video

Notes

  • Vinegar – is best to use white vinegar, but if you do not mind the color, you can also use apple cider vinegar or rice wine vinegar.
  • Measurements – the amount of water should equal the amount of vinegar used. For extra sourness, you can slightly increase the vinegar and slightly decrease the salt and sugar.

Nutrition

Calories: 13kcalSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 362mgPotassium: 117mgFiber: 1gSugar: 1gVitamin C: 11mgCalcium: 15mgIron: 0.3mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Tried this recipe?Let us know how it was!

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By Zuzana Paar on February 2nd, 2023
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About Zuzana Paar

Zuzana is the creative force and mastermind behind this scrumptious clean eating heaven. She will guide you on this delicious journey as a content creator, recipe developer, food writer, movie maker, blogger, and photographer. With her diverse skills she is dedicated to sharing delicious, healthy recipes and helpful tips with readers.

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10 Comments on “Crunchy Chicken Mu Korean Pickled Radish ”

  1. The pickled daikon was so easy to make! I used apple cider vinegar instead of white vinegar and it still tasted fantastic! And I also made it slightly tangier, and it was just perfect. Definitely making a big batch again when I run out!

    Reply
  2. This is really an awesome Korean side dish! I tried it as one of the side dishes for our Korean BBQ party with my friends and it was perfect! It combines perfectly with my all time favorite Samgyupsal 🙂

    Reply
  3. Tried this Korean Pickled Radish and combined it with our chicken stir fry. The crunch is so great and the sweet-sour flavor cuts through the richness. It’s such a simple recipe but it helped my Korean-inspired dinner.

    Reply
  4. Paired pretty well with the red chili paste and grilled belly we had for dinner last night! Never tried it using red radish though, I might do it next time. Thanks for the tip!

    Reply

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