Chikin Mu

Chikin Mu is a Korean side dish made with cubed radish. It is normally served with Greasy food like Korean fried chicken. In fact if you order a takeaway of fried food in South Korea then this will almost certainly be served along with it. It has a sweet and sour flavour and makes your mouth feel fresh after you have eaten fried food.

It is essentially a pickled radish that has a sour and clean flavour. It will keep well in the fridge, probably for at least 1 or 2 months meaning you can make a jar and then save it for when you really fancy some deep fried chicken or similar.

cut radish

I have used the following ingredients:

  • 400g of White Radish (Mooli)
  • 2 Cups of water
  • 4 Tablespoons of Apple Vinegar
  • 2 Tablespoons of Sugar
  • 2 Tablespoons of Rock Salt


Radish Soaking

Peel the radishes and cut in to cubes, this will take a few minutes if the radishes are large. The cubes should be fairly small no bigger than your finger tips. In a bowl put 2 cups of water and add 2 tablespoons of rock salt. When this has dissolved add the radish and allow to soak for about 10 to 20 minutes.


Radish Soaking

After about 15 minutes try one of the cubes and it should be little bit salty in flavour and then drain the water.

Once drained add 2 tablespoons of sugar and 4 tablespoons of Apple vinegar to the radish and mix this altogether, Then it's ready to eat, It's best served cold so keep in the fridge until you are ready to eat it. It will go well with any deep fried food and will keep ok in the fridge for at least a month.



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