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Chicken Mu (Korean Pickled Radish)

prep time:15 minutes
Chill Time1 day
total time:1 day 15 minutes
Those crunchy, sweet-tangy radish cubes that come with Korean fried chicken are stupid easy to make at home. It's just radish in sugar-vinegar brine that needs a day in the fridge to pickle properly - no cooking, no special ingredients, just patience.
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Ingredients

  • 1 lb Korean radish or Daikon radish
  • 2/3 cup water
  • 6 tablespoons granulated sugar
  • 1/4 cup distilled white vinegar
  • 1 tablespoon kosher salt

Instructions

  • Peel Korean radish and cut into uniform 3/4-inch cubes.
  • In a large jar, combine water, sugar, vinegar, and salt. Stir until completely dissolved.
  • Add radish cubes to jar, ensuring they are fully submerged.
  • Seal jar and shake well to combine.
  • Refrigerate for at least 24 hours before eating.

Notes

Keeps in refrigerator for up to 2 weeks. Daikon radish can be substituted for Korean radish.