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

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Pickled Korean Radish - Easy and De...

Korean Pickled Radish - Chicken Mu

Top 2 korean pickled radish recipes from across the web

The most viewed korean pickled radish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pickled Korean Radish - Easy and De...

Korean Pickled Radish - Chicken Mu

The most viewed korean pickled radish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine