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Chikin-Mu (치킨무) – Korean Pickled Radish for Fried Chicken
More recipes: Korean recipes · Sauces and basics · All Asian recipes
Chikin-Mu (치킨무) – Korean Pickled Radish for Fried Chicken
Laura Chen
4
260 minutes
5 minutes
55
Korean
Side dish
Chikin-Mu are cubes of radish pickled sweet and sour, which Korean fried chicken shops serve alongside the chicken. You need radish, vinegar, sugar, salt and water, and about 15 minutes of work. After 4 hours in the refrigerator the cubes have taken on the brine and stay crunchy. Leave them overnight and they turn tangier.
Ingredients
- 500 g white radish or daikon
- 200 ml water
- 200 ml white wine vinegar or mild distilled white vinegar (5% acidity)
- 80 g sugar
- 1 tsp salt
Instructions
- Peel the radish and cut it into 1.5 cm cubes.
- Rinse a screw-top jar of about 1 l with hot water and let it drain.
- Put the water, vinegar, sugar and salt in a small pot and warm everything for 2 to 3 minutes, stirring, until the sugar and salt have dissolved.
- Let the brine cool for 10 minutes until lukewarm. This keeps the radish crunchier than a boiling brine would.
- Fill the jar with the radish cubes and pour the brine over them until all the cubes are covered.
- Close the jar and refrigerate for at least 4 hours, better overnight.
- Lift the cubes out with a fork, let them drip briefly and serve them cold with the chicken.
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More recipes: Korean recipes · Sauces and basics · All Asian recipes