Crunchy Chicken Mu Korean Pickled Radish

Crunchy Chicken Mu Korean Pickled Radish

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.

Course Sides

Cuisine Asian

Keyword add the radish, airtight, airtight container, amount of water, apple cider vinegar or rice, asian grocery stores, banchan, brine, buy korean radish, called chicken-mu, chicken radish, chicken-mu, chinese radish, crunchy, crunchy korean, cube, cubed radish pieces, cut the radish, daikon, daikon radish, easy pickled, easy to make, favorite korean, find korean radish, find that korean, flavour, glass jar, great recipe, great side dish, grocery stores, japanese daikon, jar, joseon radish, keep it in the fridge, kimchi, korean, korean cuisine, korean daikon, korean dishes, korean food, korean food lovers, korean fried chicken, korean grocery store, korean pickled radish, korean pickled radish recipe, korean radish, korean restaurant, korean side, korean side dish, korean side dish or banchan, korean white, learn how to make, leave it in the fridge, make chicken-mu, make korean, many korean dishes, mix well, mu, mu kimchi, perfect balance, pickle, pickle for at least, pickled daikon, pickled korean radish, pickled radish side dish, pickled radishes, pickling liquid, pickling process, pickling recipe, quick pickle, radish, radish cubes, radish is usually, radish pickles, radish pieces, radish recipe, radish side dish, refrigerate, rice vinegar, rice wine vinegar, rounder, served with korean fried chicken, side dish, simple and easy, sugar and salt, super easy to make, tangy, type of radish, using korean, using korean radish, vinegar, white radish, white vinegar, 치킨무

Prep Time 10

Additional Time 3

Total Time 3 10

Servings Servings

Calories 13kcal

Author Zuzana Paar

Equipment

Ingredients

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

US Customary - Metric

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

[adthrive-in-post-video-player video-id="hdWhyWMT" upload-date="2023-02-02T11:00:00.000Z" name="Crunchy Chicken Mu Korean Pickled Radish " description="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." player-type="default" override-embed="default"]

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