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Chikin-Mu (치킨무): Pickled Radish for Korean Fried Chicken
More recipes: Korean recipes · Sauces and basics · All Asian recipes
4 Std 25 Mintotal
4servings
55kcal
KoreanCuisine
Chikin-Mu: Sweet and Sour Radish for Korean Fried Chicken
Laura Chen
4
260 Minuten
5 Minuten
55
Korean
Side dish
Chikin-Mu are cubes of sweet and sour pickled radish that 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 fridge the cubes have soaked up the brine and stay crunchy; a night makes them more sour.
Ingredients
- 500 g Korean radish (mu) or daikon
- 200 ml water
- 200 ml white wine vinegar or 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 liter with hot water and let it drain.
- Put the water, vinegar, sugar and salt in a small pot and warm for 2 to 3 minutes, stirring, until the sugar and salt dissolve.
- Let the brine cool for 10 minutes until lukewarm. The radish stays crunchier this way than under boiling brine.
- Pack the radish cubes into the jar and pour in the brine until it covers them.
- Close the jar and refrigerate for at least 4 hours, or overnight for the best result.
- Lift the cubes out with a fork, let them drain for a moment and serve cold with the chicken.
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More recipes: Korean recipes · Sauces and basics · All Asian recipes