Pickles pair beautifully with meat and Korean food is no exception. Chicken Mu, or pickled radish, is THE side dish for Korean fried chicken and something that I really hope makes it to the international community. This recipe for pickled radish is super easy and something that you can make and store in the fridge until ready.

chicken mu in a red serving dish with Korean fried chicken and pickled radish in the background

I’ve been enjoying Korean fried chicken for many, many years (thanks to the huge Korean diaspora in Los Angeles, but it wasn’t until my first trip to South Korea when I was served Chicken Mu alongside the spicy and crispy wings. This recipe only requires a few ingredients, so it has quickly become a fridge staple (and yes I do eat it with more than just Korean food these days, although I love it with fried chicken and tteokbokki the most).

The main ingredient in chicken mu is a Korean radish, but since that is hard to find outside of Korea you can substitute daikon instead. The larger daikon radish has a slightly different taste but once pickled it has the same balancing effect as the original.

What Is Chicken Mu?

Chicken-mu, or 치킨무 in hangul, is pickled Korean radish commonly eaten with KFC (Korean Fried Chicken) as well as other fried meat dishes. Why? Because the sweet, tangy flavor helps cut the fattiness of meat and improves the overall experience.

As for why it is called chicken-mu, well, that has to do with the language itself. Mu means radish (more specifically the type of Korean radish used) and as this dish is commonly eaten with fried chicken it is THE chicken radish.

What You’ll Need

To make chicken-mu at home you only need a few things. Namely a clean, sealable jar. You can use any sealable jar you like, so if you are a fan of pickling you are probably already all set.

If you are looking for another Asian inspired pickling recipe, I highly suggest making some Sour Cherry Pickled Cabbage, which pairs well with a variety of East Asian recipes.

How To Make Korean Pickled Radish

There are only four ingredients (plus water) needed to make chicken-mu at home. And outside of the radish, the rest are pantry staples so you should have everything already on hand.

Ingredients

1 Korean Radish – Finely cubed. You can substitute a Daikon radish instead although they are quite a bit larger. The actual amount you will need is actually just the size of your container. If you have a large jar then feel free to add as much radish as you want.
250 ml White Vinegar (1 cup)
250 ml Water – Hot (1 cup)
200 grams Sugar (1 cup) – Regular white sugar is fine
2 tsp Salt

Instructions

In a large bowl whisk together the sugar, vinegar, salt, and hot water. The hot water will help the sugar dissolve so just keep whisking until everything is well mixed.

Next add the finely cubed radish and give everything a good mix. There should be more than enough liquid but if not feel free to double up on the rest of the ingredients.

Pour the contents of the bowl into your CLEAN (I suggest boiling your jar lid and all before pickling anything) jar. If there is air left at the top slowly pour in a little more boiling water until it just barely overflows, then seal the lid.

Place the jarred pickled radish in the fridge and let sit for at minimum one day. Although truth be told I find them much better the longer they get to pickle.

How Long Does Chicken-mu Last?

While Korean pickled radish is commonly eaten after one day of pickling, I find them best after around a week. However you can eat them immediately if you so choose. The level of pickled-ness is a personal preference so find out what works best for you.

Chicken-mu can last for months in the fridge if properly sealed. As for how long it actually lasts, well, I tend to snack on a jar throughout the week I make it so I’ve never actually had it longer than a few weeks. Try for yourself and let me know what ‘age’ you prefer your chicken mu.

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