Korean Pickled Radish

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

Ingredients:

  • Korean radish (moo)
  • vinegar
  • white sugar
  • water

Directions:

  1. Peel moo and chop up into 1/2 to 1 inch cubes.
  2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
  3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
  4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
  5. 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 peel…

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?

Korean Pickled Radish

Ingredients

◦ Korean radish (moo)
◦ vinegar
◦ white sugar
◦ water

Instructions

1. Peel moo and chop up into 1/2 to 1 inch cubes.
2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
5. Enjoy with fried chicken or with anything else as a side!
http://cynthiakim.com/2011/10/04/korean-pickled-radish/

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5 comments

  1. [...] the Korean Pickled Radish I made recently? How perfect is this combo??? Too bad, I ate all of the radish before I made the [...]

  2. Hi Cynthia! I hope u r still reading these comments, and I have one (sorry, a few questions): what vinegar do you use for this recipe? and if white vinegar, what degree of acidity does it reach? Here in Brasil, all vinegars have an acidity of 4 to 5°, very low for my taste, so I have Korean-made Brown rice, Lemon, and double-strength Apple vinegars, or French wine vinegars, all at least 7° acidity. I do know that almost all pickles need white vinegar, so I will look for a Korean brand, hopefully with more acidity, but if I can’t find it, what could I use to substitute?
    OTH, I love crunchy Korean-style fried chicken, which I make frequently, but ate it with my homemade Dongchimi and Kkakdugi and sometime also homemade Danmuji, but I’m sure it is even better with your Mu pickles!
    best regards,
    Eric

    • As an ex-professionnal Food and Glass photographer, may I compliment you on your pixs? A real cut above the usual run-off-the-mill sites, where you can clearly see the pixs are cut and pasted from what looks like a totally different recipe!

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