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Pickled Radish (치킨 무, Chicken Mu)

The Korean pickled radish is commonly served with Korean Fried Chicken. These crunchy, sweet, and refreshing cubes really taste great as a complement to any fried dish. And the great news is, these are very easy to make at home!

These also taste great as a side dish (banchan) with rice, particularly when they are julienned. I know I particularly love this side dish with a spicy stew or meat!

Quick Notes:

⏲ <1 hr

🇰🇷 Some ingredients may need to be bought at a Korean grocery

🍆 Vegetarian friendly!

👍🏻 Very easy and great for beginners!

What you Need:

1 Korean Radish, cubed (can be substituted with Daikon)

1 cup water

1 cup white vinegar (do not use flavored vinegar)

1 cup white sugar (do not substitute with other sugars)


Cut the Korean Radish into 1 cm cubes as shown. Place in a large bowl. Add water, vinegar, and sugar (1:1:1 ratio). Mix well. Cover and set aside overnight. Place into the fridge the next morning. They are ready to eat once they are chilled. The peak of its pickling stage is on day 2-3. These will last well in the fridge for several weeks. It is really that easy!

Serve with any dish that you want, but it's best with some Korean Fried Chicken and beer!

And when youre done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!

Some common Korean ingredients that may be hard to find at your local grocery store!

Black Bean Paste

Red Hot Pepper Paste

Red Hot Pepper Flakes

Dried Kelp (for broth)

Dried Anchovies (for broth)

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Who am I? YouTube/internet self-taught Korean cook, full-time working mommy of two, ahjumma and proud of it, I'm a Kim that makes bap!

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