Korean pickled radish (chicken-mu) is an incredibly popular Korean side dish or banchan that is served up in almost all Korean restaurants worldwide. Learn how to make this at home so you can have it anytime!
Peel the Korean radishes and cut into small cubes.
Place Korean radish cubes into a jar and add water, rice wine vinegar, sugar and salt. Place the lid on and give it a good shake.
Let it marinate overnight.
Serve without the pickling liquid.
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Notes
If you can’t find Korean radish, you can use regular white radish. They tend to be much bigger, so 1 will suffice for this recipe.
You can use apple cider vinegar instead of rice wine vinegar.
If you like your pickling juice to be extra tart, add another ½ cup to measure up with the same amount of water.
There are a few ways you can make this recipe spicy. You can add freshly cut jalapeños, mix gochugaru (Korean red pepper flakes) or even Sriracha sauce to the brine. This will definitely give it a bit of a kick!