Chicken Mu (Korean pickled radish)
This Chicken Mu recipe combines the crunch of Korean pickled radish with tender pressure-cooked chicken, balancing sweet, salty, and tangy flavors in a simple yet deeply satisfying dish.
Equipment
- 1 Pressure cooker for cooking chicken
Ingredients
Main ingredients
- ½ pound Korean radish or Daikon radish peeled and cubed small
- 1.5 teaspoons Salt to draw out moisture
- 3 tablespoons Sugar for sweet balance
- 2 tablespoons White vinegar for tangy kick
- ⅓ cup Water for pickling base
Instructions
Instructions
- Start by peeling your Korean or Daikon radish nice and clean. Cut it into little bite-sized cubes so every piece is manageable and tasty.
- Place those radish cubes in a bowl, sprinkle the salt all over, and toss well. Let them sit for 15 minutes. This step draws out extra moisture, making the radish even crunchier after pickling.
- Drain any excess water the radish has released. You don’t want soggy bits messing with your crunch.
- In a different bowl, mix sugar, white vinegar, and water until the sugar’s fully dissolved. This is your lovely pickling liquid.
- Put the radish cubes into a clean jar or container, pour the pickling mix over them, making sure they swim nicely. Seal up that container tight and place it in the fridge. Patience here is key, at least 30 minutes is best for flavor to develop.
- Meanwhile, you can get your chicken ready however you like, but quick pressure cooking makes it super tender and juicy just like you want. Serve your Chicken Mu alongside the radish pickles and dive in.
Notes
Pickled radish gets crunchier the longer it chills in the fridge. Prepare extra in advance to enjoy throughout the week. Pair with freshly cooked rice or noodles for a complete meal.