Chicken Mu (Korean Fried Chicken Radish Pickle)
The crunchy, sweet-sour radish pickle served with every order of Korean fried chicken - now easy to make at home in under 15 minutes. Cubed radish is submerged in a cooled brine of vinegar, sugar, salt, and whole black peppercorns. Using fully cooled brine rather than hot is critical for maintaining the radish's firm, snapping crunch. Ready to eat after one day of refrigeration, its bright acidity cleanses the palate between bites of crispy chicken. Stored in a glass jar, this pickle keeps for over a week.
Adjust Servings
Instructions
- 1
Cut radish into 2 cm cubes.
- 2
Boil water, vinegar, sugar, salt, and peppercorns to make brine.
- 3
Cool the brine completely.
- 4
Place radish in a sterilized jar and cover with brine.
- 5
Refrigerate 24 hours before serving; best texture at 2-3 days.
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