I’ve been dying to try Korean-style fried chicken at home! But I know I wouldn’t be 100% satisfied no matter how good the chicken turned out, if I didn’t have the moo (radish) to complement it. You see, I always need my extras…all the sides, condiments, whatever. Fried chicken without the pickled radish is like pizza without toppings. My hubby would be fine with that. But not me.
Korean Pickled Radish
- Korean radish (moo)
- white sugar
- Peel moo and chop up into 1/2 to 1 inch cubes.
- Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
- Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
- Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
- Enjoy with fried chicken or with anything else as a side!
Here is my 5 pound moo in all its glory. The best part about it was that it was under $1!
Cut the ends off…
Then cut into 1/2 to 1 inch thick slices…
And finally into cubes. And you can go ahead and clean up your knife and cutting board. I always clean as I go. It’s an OCD tendency of mine.
In a mixing bowl, mix a 1:1:1 ratio of vinegar, white sugar, and water. I almost never use white sugar, but I have it just in case. You don’t want brown pickled radish…weird. Also, I used about 2/3 cup of each for my 5 pound moo.
Put the moo cubes into the mixture and mix them around.
Transfer the moo and juice to a container.
And make sure that all of the moo is submerged in the liquid. If you need more liquid, just remember 1:1:1.
Just let it sit on your kitchen counter for a full day and then in the refrigerator for another day or two.
Then it’s ready to go! The sweet and sour crunch of this side is the best. I prefer it over cole slaw with my fried chicken. But maybe that’s just the Korean in me.
What about you? What do you prefer?