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


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


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


  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.