Chicken-mu

🍗🥕 Elevate your Korean cuisine experience with Chicken Mu! 🇰🇷🥒 This tangy and refreshing side dish perfectly complements the flavours of your favourite Korean fried chicken or barbecue. It adds a delightful crunch and zing to your meal! 😋🌟🍗🥕 Chicken Mu: Korean pickled radish features radish cubes pickled in a sweet vinegar mixture. A must-try Korean side dish

Korean cuisine is renowned for its vibrant flavours and diverse array of side dishes known as banchan. Among these delightful accompaniments, Chicken Mu, or Korean pickled radish, holds a special place as a popular companion to the beloved Korean Fried Chicken. With its crisp texture, tangy flavour, and rich historical heritage, Chicken Mu adds a refreshing contrast to the crispy chicken and elevates the overall dining experience. In this blog post, we will delve into the history of Chicken Mu, its connection to Danmuji, and the enduring love for these banchan in Korean culinary culture.

The roots of Chicken Mu can be traced back to Danmuji, a type of Japanese pickled food known as “tsukemono,” made from radish. In the 17th century, during the Edo period, pickled vegetables made by a monk named Takuang Soho (沢庵宗彭) of the Edo shogunate were exported to South Korea, particularly to Buddhist communities. These pickled vegetables gradually gained popularity in South Korea, especially during the Japanese colonial period.

As time went on, Danmuji evolved to become an integral part of Korean cuisine, particularly as a crucial ingredient in various dishes and beloved banchan. Today, Chicken Mu, a Korean variation of pickled radish, is widely cherished for its unique flavour and versatility.

Chicken Mu, often referred to as 치킨무 (chikin-mu) in Korean, perfectly complements the crispy and savory Korean Fried Chicken. This banchan boasts a distinct balance of flavours—sweet, tangy, and slightly spicy—which enhances the overall taste experience. The pickling process gives the radish a vibrant yellow colour, making it visually appealing alongside the golden-brown chicken.

The pickled radish undergoes a meticulous preparation process. Fresh radish is peeled, sliced into thin strips, and then soaked in a mixture of vinegar, sugar, salt, and sometimes Korean chili flakes (gochugaru). This combination imparts a delightful tang and a touch of heat (when gochugaru is used) to the radish, resulting in a refreshing and addictive flavour.

Chicken Mu is not only the perfect accompaniment to Korean Fried Chicken, but it also pairs well with other fried or grilled dishes. Its crunchy texture and tangy taste provide a palate-cleansing element that balances out the richness of the main dish.

As we continue to explore the world of banchan, Chicken Mu marks the third day of our week-long journey. Each banchan represent a unique aspect of Korean culinary culture, and Chicken Mu exemplifies the enduring love for pickled radish in Korean cuisine. From its humble origins to its place as a popular side dish, Chicken Mu reflects the evolution and adaptation of culinary traditions over time.

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Chicken-mu

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  • Author: Raymund
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 10 1x
  • Category: Side Dish
  • Cuisine: Korean

Description

Chicken Mu: Korean pickled radish features radish cubes pickled in a sweet vinegar mixture. A must-try Korean side dish


Ingredients

Units Scale
  • 1 large radish, peeled and cubed
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup white sugar
  • 1 tbsp salt

Instructions

  1. In a mixing bowl, combine water, vinegar, sugar, and salt. Stir well until the sugar and salt are dissolved.
  2. Place the radish strips in a clean glass jar or container. Pour the vinegar mixture over the radish, ensuring that all the pieces are submerged. If needed, you can weigh the radish down with a small plate or use a fermentation weight to keep it submerged.
  3. Cover the jar or container with a lid or plastic wrap. Let it sit at room temperature for about 1 to 2 days to allow the flavours to develop. If you prefer a crunchier texture, you can shorten the fermentation time.
  4. Once the desired flavour is achieved, transfer the Chicken Mu to the refrigerator to chill. It can be consumed immediately, but the flavours will further meld and improve after a day or two in the fridge.
  5. Serve the Chicken Mu as a side dish with Korean Fried Chicken or other fried or grilled dishes. It can also be enjoyed on its own as a refreshing snack or added to salads for an extra kick of flavour.

Recommended

9 Responses

  1. It must be very crunchy and refreshing!

  2. This sounds really amazing, Raymund. Pickles of all kinds are favorites I’m our family. We serve them with burgers, fried chicken, and even Sunday roasts. My mom even had a special pickle tray for holidays in which you could have 8 different pickles for, which to choose. She would have loved these, and I know I will.

  3. Wow! Very interesting!!!

  4. Michelle says:

    Gotta have that Korean Fried Chicken with chicken mu! Such a tangy and delicious crunchy pickle!






  5. suituapui says:

    Wowww!!! Suddenly you’re so into Korean, so many Korean recipes in a row!

    • Raymund says:

      Yeah, I know, my daughter really loves Korean food. Also its National Liberation Day of Korea last 15th of Aug so I timed to post all Korean side dishes this week

  6. When I saw the title and then the photo, I thought : That doesn’t look like chicken… Now I understand. Sounds like a lovely accompaniment.

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