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
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.Print Pin
- 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.
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