Korean Pickled Radish (Chicken Mu)
Korean Pickled Radish (Chicken Mu)
Ingredients
For the Radish
- 1 pound Korean mu (radish), or daikon radish, peeled and cut into 1/2-inch cubes
- 1/2 pound Korean mu (radish), or daikon radish, thinly sliced into half-moons for ssam mu (optional)
For the Brine
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 cup white vinegar
- 1 tablespoon salt
- 1/2 cup Sprite, or other lemon-lime soda
Instructions
- 1
Prepare the radish: Peel the Korean mu (radish). Cut the majority of the radish into approximately 1/2-inch cubes. If making ssam mu, thinly slice a portion of the radish into half-moons.
⏱️ 10 min
- 2
Combine the brine ingredients: In a large bowl or pitcher, combine the water, granulated sugar, white vinegar, salt, and Sprite (or lemon-lime soda). Stir well until the sugar and salt are mostly dissolved. While some recipes suggest simmering the brine, this 'cold' method works perfectly.
⏱️ 5 min
- 3
Prepare for pickling: Place the cut radish cubes and/or sliced half-moons into a clean, airtight container or jar. Ensure there's enough space for the brine to fully submerge the radish.
⏱️ 2 min
- 4
Pour the brine: Carefully pour the prepared brine over the radish in the container, ensuring all radish pieces are completely covered and submerged in the liquid. You may need to gently press down on the radish to keep it submerged.
⏱️ 3 min
- 5
Refrigerate and pickle: Seal the container and place it in the refrigerator. Allow the radish to pickle for at least 2-3 hours. For optimal flavor and crispness, it is recommended to pickle overnight or for at least 24 hours.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Pickled Radish (Chicken Mu)
Ingredients
For the Radish
- 1 pound Korean mu (radish), or daikon radish, peeled and cut into 1/2-inch cubes
- 1/2 pound Korean mu (radish), or daikon radish, thinly sliced into half-moons for ssam mu (optional)
For the Brine
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 cup white vinegar
- 1 tablespoon salt
- 1/2 cup Sprite, or other lemon-lime soda
Instructions
- 1
Prepare the radish: Peel the Korean mu (radish). Cut the majority of the radish into approximately 1/2-inch cubes. If making ssam mu, thinly slice a portion of the radish into half-moons.
⏱️ 10 min - 2
Combine the brine ingredients: In a large bowl or pitcher, combine the water, granulated sugar, white vinegar, salt, and Sprite (or lemon-lime soda). Stir well until the sugar and salt are mostly dissolved. While some recipes suggest simmering the brine, this 'cold' method works perfectly.
⏱️ 5 min - 3
Prepare for pickling: Place the cut radish cubes and/or sliced half-moons into a clean, airtight container or jar. Ensure there's enough space for the brine to fully submerge the radish.
⏱️ 2 min - 4
Pour the brine: Carefully pour the prepared brine over the radish in the container, ensuring all radish pieces are completely covered and submerged in the liquid. You may need to gently press down on the radish to keep it submerged.
⏱️ 3 min - 5
Refrigerate and pickle: Seal the container and place it in the refrigerator. Allow the radish to pickle for at least 2-3 hours. For optimal flavor and crispness, it is recommended to pickle overnight or for at least 24 hours.
⏱️ 180 min