Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken-mu / pickled korean radish. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
How to make Chicken-mu (or Chikin-mu), Pickled radish from Maangchi.com. If you've ever ordered Korean fried chicken at a restaurant before, you might have been served this pickled radish, called chicken-mu. This pickled radish, called chicken-mu, is tiny cold radish cubes, pickled in sweet, sour, and just a little salty brine.
Chicken-mu / Pickled Korean Radish is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Chicken-mu / Pickled Korean Radish is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have chicken-mu / pickled korean radish using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken-mu / Pickled Korean Radish:
- Prepare daikon radish, peeled and cute into small cubes
- Get sugar
- Get vinegar
- Prepare water
- Prepare bit of salt
Peel and rinse the Korean radish thoroughly. Place radish pieces in a large enough glass or plastic air-tight container. Ssam mu is pickled Korean radish that is in the form of very thin slices. Ssam = Wrap Mu = Radish So Side Note: This is the same method for making cubed pickled radish which is often referred to as "chicken mu" or chicken radish because it's almost always delivered with Korean Fried Chicken!
Steps to make Chicken-mu / Pickled Korean Radish:
- Mix the vinegar and sugar until the sugar dissolves.
- Add in the water and salt. Mix again.
- Then add the radish cubes. Mix thoroughly.
- Put in a container. Close and put in the fridge.
- Better eaten cold the next day.
Korean pickled radish (Ssam-Mu, 쌈무) is pickled Korean radish (a variety of daikon radish) slices in sweet tangy water. It is called "Ssam-Mu" because it's The most common food that is wrapped with this radish is Korean BBQ meat and it goes particularly well with Korean pork belly (Samgyeopsal). This pickled radish, called chicken-mu, is tiny cold radish cubes, pickled in sweet, sour, and just a little salty brine. It's a very refreshing side dish for Korean fried or roasted chicken. Pickled Korean radish is a palate cleansing, easy side dish to fried food that's tangy, refreshing, and crunchy.
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