Short Description

A crisp, tangy Korean-style pickled radish made with daikon radish cubes in a subtly sweet and refreshing pickling liquid. Ideal as a palate-cleansing side or banchan.

Why You’ll Love This Recipe

You’ll love this simple pickle because:

It’s quick and easy—just a few ingredients and minimal prep.
The texture is satisfyingly crunchy, with a balanced sweet‑savory tang.
It adds a bright, fresh contrast to spicy or rich Korean dishes.
Perfect for make‑ahead meal prep, and lasts around two weeks in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ lb Korean radish (daikon), peeled and cut into cubes
1½ tsp salt
3 tbsp sugar
2 tbsp white vinegar
⅓ cup water

Directions

Peel the Korean radish (daikon).
Slice into discs about ¾ inch thick (you can choose between ½ inch to 1 inch).
Cut each disc into cubes about the same thickness.
In a bowl or jar, combine sugar, salt, white vinegar, and water. Stir or whisk until fully dissolved.
Add the radish cubes to the pickling liquid. Shake or gently stir to ensure the radish is completely submerged.
Seal the container and refrigerate for at least 1 day before eating to allow flavors to develop.

Servings And Timing

Servings: Serves around 2–4 as a side dish or banchan
Prep Time: ~10 minutes for peeling and cutting
Pickling Time: At least 24 hours in the refrigerator before serving

Variations

Adjust sweetness by increasing or reducing sugar slightly to taste.
Add a pinch of Korean chili flakes (gochugaru) for a spicy kick if desired.
Add a slice of carrot or a few green onions to the jar for additional color and mild flavor contrast.

Storage/Reheating

Store the pickled radish in an airtight container or jar in the refrigerator.
It will remain crisp and flavorful for up to 2 weeks.
No reheating needed—serve chilled directly from the fridge.

FAQs

What Is Chicken Mu (Korean Pickled Radish)?

Chicken Mu is a simple Korean pickled radish dish featuring crisp daikon cubes in a sweet‑tangy brine. It’s often served alongside fried chicken or other Korean meals as a refreshing side.

Can I Use Regular Daikon Instead Of Korean Radish?

Yes. Korean radish and daikon are similar—any large white radish works fine.

How Crunchy Will It Be?

It stays crunchy when stored properly. The vinegar helps preserve the crisp texture over the pickling period.

Can I Eat It Before 1 Day?

You can taste it earlier if you’re eager, but the flavor mellows and develops best after at least 24 hours in the refrigerator.

Can I Make It Sweeter Or Less Sweet?

Absolutely. Increase or decrease the sugar by about 1 tbsp to suit your taste.

Will It Be Tangy or Vinegary?

It has a mild vinegar tang balanced with sweetness. If you prefer less acidity, reduce the vinegar slightly.

Can I Add Heat to the Pickle?

Yes. Add a pinch of gochugaru (Korean chili flakes) or thin slices of chili to the brine for a subtle spicy note.

Is It Safe To Leave At Room Temperature?

No. Keep the radish fully submerged in the pickling liquid and always store in the refrigerator to maintain freshness.

Can I Use Less Salt?

You can reduce salt slightly if desired, but too little salt may affect preservation and texture.

How Long Does It Last?

This pickle keeps well in the fridge for up to 2 weeks, maintaining its crispness and flavor.

Conclusion

Chicken Mu is an easy, vibrant Korean-style pickled radish that’s the perfect side dish for hearty, spicy meals. Its crisp texture, sweet‑tangy flavor, and simple preparation make it a go-to banchan. Customize it to your taste and enjoy scooping it alongside your favorite dishes!