You’ll probably see this quick pickled radish referred to as chicken-mu 치킨무 more than jeol-im mu 절임무, but I can’t seem to jump on the bandwagon calling a dish by the name of an ingredient that’s nonexistent. Regardless of my personal agenda, the reason behind the deceptive name is that this simple zing on the side amps up the experience of fried chicken. So rightfully, it’s always served on the side. It also heightens any type of hearty protein that needs a high note played into the meal.

Jeol-in Mu 절인 무 Quick Pickled Radish

Ingredients
Makes about 1 quart

1 lb Korean Radish (mu)
2 TBSP white sugar
1 TBSP salt
1 tsp garlic powder
1 1/2 cups white vinegar
About 2 cups water (to fill the container)

Steps
1. Peel and cube the Korean radish to bite-sized pieces.

2. Toss the white sugar, salt, and garlic powder onto the pieces in a bowl. Mix until evenly incorporated.

3. Put the seasoned pieces into a container where the liquid will cover everything. Pour in the vinegar first, then top off with water. Shake or stir everything to evenly incorporate. Let it sit for at least an hour before serving. Store in the fridge for two to four weeks (radish will get softer overtime).