Chicken Mu (Korean Fried Chicken Radish Pickle)
Fully cooled brine keeps the radish crisp. Boil 500 ml water, 250 ml vinegar, 180 g sugar, 1 tsp salt, and 1 tsp black peppercorns for only about 30 seconds, then cool it at room temperature until the pot no longer feels warm. Pour it over 2 cm radish cubes packed in a dry sterilized jar, keep them submerged, and refrigerate for 24 hours before serving.
Quick answer
- Active time
- 15 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
The sweet-sour radish cubes that come with Korean fried chicken are easy to make at home, and their crunch depends on the brine temperature.
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Pouring the brine only once the pot no longer feels warm keeps the radish firm and snappy. Even 2 cm cubes season at the same rate, and a jar dried completely after sterilizing keeps stray water from diluting the brine. Chilled for a day, it has an acidity that clears the palate between pieces of fried chicken; use clean tongs and finish it within about a week.
Ingredients
Instructions
- 1
Peel 800 g of Korean radish and trim away any bruised spots.
Cut it into even 2 cm cubes so the brine seasons each piece at the same rate and the texture stays consistently crisp.
- 2
Sterilize the glass jar with boiling water, then let it dry completely.
Any leftover water can dilute the brine and reduce storage quality, so check the bottom and lid before filling.
- 3
Add 500 ml water, 250 ml vinegar, 180 g sugar, 1 tsp salt, and 1 tsp black peppercorns to a pot.
Bring to a boil over high heat, stirring until the sugar dissolves and the liquid looks clear.
- 4
Once the brine boils, keep it boiling for only about 30 seconds, then turn off the heat.
Cool it fully at room temperature until the pot no longer feels warm to the touch.
- 5
Pack the radish cubes into the dry glass jar with as few gaps as possible, then pour in the cooled brine.
If cubes float, press them down with a clean spoon until they are fully submerged.
- 6
Close the jar and refrigerate for 24 hours before serving.
The flavor becomes more even on days 2 to 3; use clean tongs each time and eat within about one week for best crunch.
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