korean pickled radish

Learn to make this sweet and tangy pickled Korean radish (daikon) that goes perfectly with Korean fried chicken! So easy, it takes less than 5 minutes to put it all together. 

Pickled Korean Radish - Easy and Delicious

(60 ml) - rice vinegar

(112 g) - white sugar

water

In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.

In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved. 

Once everything has dissolved, gently pour the wet mixture over the daikon. 

Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)

You can enjoy this after a couple hours; however, it is best when served chilled. 

Enjoy!

Korean picked radish are crunchy with a perfect balance of sour, salty, and sweet. Also called Chicken Mu, this pairs great with Korean fried chicken or other heavy food.

Korean Pickled Radish - Chicken Mu

Korean radish

white vinegar

sugar

filtered water

tsp sea salt

chilis jalapenos

Peel and cut the radish

Peel and cut the radish into ½ inch cubes.

Mix with the pickling liquid

Mix together the pickling liquid until the sugar dissolves and then add the cubed radish pieces. See Note 1.

Pickle overnigh

Transfer it to an airtight container and store it in the fridge for at least 24 hours.

Serve

Give yourself free chicken mu refills on your next KFC (Korean Fried Chicken) night at home. This is one of our go-to 5 minute recipes for pickled radish.

500 g radish (1 lb, mu or daikon)

water (250 ml / 8.45 floz)

vinegar (250 ml / 8.45 floz)

Peel your radish and slice into cubes approx. ½ inch / 1 cm in size. Place pieces into a large, steralised jar.

Pour in your sugar, salt, vinegar and water into a small saucepan and bring to the boil then switch off.

Pour the sweet brine over your radish pieces until submerged, then allow to cool and refrigerate.

Best served after at least 2 days in the fridge.

https://www.youtube.com/watch?v=w6CfH_LLveI

Give yourself free chicken mu refills on your next KFC (Korean Fried Chicken) night at home. This is one of our go-to 5 minute recipes for pickled radish. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/chicken-mu/

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☕️ About this recipe: 

Growing daikon at home, we’ve always got loads on hand, and pickling is always a great way to help preserve and keep them longer.

If you’re a lover of spicy food (we totally are!), then this is another reason to have them on the dinner table. It cuts through the heat with a touch of sweetness that’s super refreshing.

🥒 Ingredients: 

500 g radish (mu or daikon) / 1 lb
1 cup water / 250 ml / 8.45 fl oz
3/4 cup sugar / 165 g / 5.82 oz
1 cup vinegar / 250 ml / 8.45 fl oz
1 ½ tbsp salt / 15 g / 0.52 oz

👩‍🍳 Recipe Steps:

0:00 How to Make
0:04 Peel and chop the radish.
0:29 Bring brine ingredients to boil. 
0:44 Place radish and brine in large jar. Cool, cover with lid, pop in fridge. 

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Chicken Mu – The BEST side dish for Korean Fried Chicken!

Looking for a delicious and easy-to-make Korean side dish? Try ssam-mu, or pickled radish paper! This dish is sweet, tangy, and crunchy, and pairs perfectly with Korean BBQ.

Pickled Radish Paper (Ssam-Mu)

Korean

white sugar

tsp fine sea salt

Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.

Combine the water, sugar, vinegar, and salt in a saucepan. Heat over low to medium-low heat, stirring, just until the sugar dissolves (about 2 to 3 minutes). A gentle simmer is fine, but boiling is not necessary.

Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours then refrigerate. The pickled radish should be ready to eat within 1 to 2 days.

Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.

This is great! I love these with barbecue, but my husband doesn't, and so the big packages from the store end up getting mostly thrown away. I've been halving this recipe to get a good amount just for me. The only problem is that I don't have a mandoline slicer, and I can't get the slices thin enough for true wraps. So I just do strips, maybe 1 inch x 2 inches, and just eat them on top of the meat or in a lettuce wrap.

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Top 4 korean pickled radish recipes from across the web

The most viewed korean pickled radish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pickled Korean Radish - Easy and De...

Korean Pickled Radish - Chicken Mu

Korean Pickled Radish - Chicken Mu

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The most viewed korean pickled radish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine