Try these Korean style quick pickled radishes. They are super easy to make and will accompany your favorite Korean fried chicken really well. It’s perfectly sweet, tangy and delicious!
What is Pickled Radishes
Korean pickled radishes are a popular side dish to Korean fried chicken, so they are known as chicken mu (치킨무). Mu means radish in Korean.
Not only are they are delicious, they are crunchy, addictive and refreshing as well.
You can make pickled radishes using Korean radish or daikon radish. However, if you have trouble finding these varieties, you can use more common types like pink or red radishes instead. Although I find that Korean or daikon radish results in a crunchier texture.
To make the pickled radishes, you first cut the radish into small cubes then pickle them in sweet and tangy pickling brine. You leave it at room temperature for a few hours then refrigerate until the radish develops a nice sweet and tangy taste.
How to Serve Pickled Radishes
As I mentioned above, these pickled radishes are best served with Korean fried chicken, however it will accompany any deep fried dishes well.
In particular, the sweet and tanginess of the pickled radishes will help reduce the oily taste of deep fried dishes.
It will also go well with spicy Korean food (e.g. dakgalbi) and other Korean BBQ dishes.
More Korean Pickle Recipes
If you love pickles, you’ve got to try these Korean pickle recipes. They’re so delicious and addictive!
Ingredients for Picked Radishes
- 500g / 17 ounces Korean radish or daikon radish, peeled and ends trimmed
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 tsp coarse sea salt
* 1 Cup = 250 ml
** Above ingredients will require 2 x 490ml preserving jar or 1 x 1 L jar. Be sure to sterilize the jar beforehand.
How to Make Picked Radishes
1. Cut the radish into small cubes (about 2.5 cm / 1 inch) and put them into a sterilized glass jar.
2. Combine water, sugar, vinegar and salt in a sauce pan and bring them to boil over low to medium low heat until the sugar dissolves (about 2-3 mins). Stir often.
3. Pour the brine over the radish and close the lid. Leave at room temperature for 3-4 hours then refrigerate. It should be ready to eat in 1 – 2 days.
4. Serve with your favorite main meal. (e.g. Korean fried chicken). It can be refrigerated in an air tight container for a few weeks.
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Quick Pickled Radishes
Ingredients
- 500 g korean radish or daikon radish (17 ounces), peeled and ends trimmed
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 tsp sea salt , coarse
Instructions
- Cut the radish into small cubes (about 2.5 cm / 1 inch) and put them into a sterilized glass jar.
- Combine water, sugar, vinegar and salt in a sauce pan and bring them to boil over low to medium low heat until the sugar dissolves (about 2-3 mins). Stir often.
- Pour the brine over the radish and close the lid. Leave at room temperature for 3-4 hours then refrigerate. It should be ready to eat in 1 – 2 days.
- Serve with your favorite main meal. (e.g. Korean fried chicken). It can be refrigerated in an air tight container for a few weeks.
Notes
- If you have trouble finding Korean or daikon radish, you can use more common types like pink or red radishes instead. Although I find that Korean or daikon radish results in a crunchier texture.
- 1 Cup = 250 ml
- Above ingredients will require 2 x 490ml preserving jar or 1 x 1 L jar. Be sure to sterilize the jar beforehand.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
