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.
Chicken-mu – Pickled Korean Radish Cubes
- 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)
- ⅓ 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.