Korean Pickled Radish (Chicken-mu)

Korean fried chicken and pickled radish are paired together in the minds of anyone who’s ever eaten either. The warm crispy chicken is perfectly matched by the cold, sweet & sour vinegary small cubes of radish. It is fair to call the pairing a marriage made in heaven.

Korean Chicken Mu Pickled Radish

Chicken-mu – Pickled Korean Radish Cubes

These wonderful little cubes of salty-sweet-sour radish take about 2-3 minutes to prepare and another 2 hours in the refrigerator just chilling. Serve with fried chicken, of course, but they are also a great counter to grilled chicken and meats.
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Course: Banchan, Condiment, Pickles, Side Dish
Cuisine: Korean
Prep Time: 3 minutes
2 hours
Total Time: 2 hours 3 minutes
Servings: 6
Author: My Hungry Traveler


  • Large bowl
  • Sealed container or glass jar with lid


  • 1 lb Korean radish, peeled and cut into ⅓-inch cubes. (Daikon radish or white turnips will work)
  • cup Sugar
  • ½ cup White vinegar
  • 1 tbsp Kosher salt
  • ½ cup Cold water


  • In a large bowl, combine vinegar, water, sugar, and salt. Mix well until sugar is completely dissolved.
    Add radish cubes and stir. Transfer to a sealed container and refrigerate at least 2 hours before serving.


  • Pickle can be refrigerated for 2-3 weeks.


Calories: 60kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1179mg | Potassium: 172mg | Fiber: 1g | Sugar: 13g | Vitamin C: 17mg | Calcium: 23mg | Iron: 0.3mg

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