These sweet, sour, crispy pickles are the perfect side dish for Fried Dumplings or Korean Fried Chicken. In fact, most fried chicken restaurants in Korea serve them as a complimentary side dish, and even home delivery businesses include a little plastic bag of mu-pickle. However, the pickles can be easily made at home, and then you can enjoy them any time you want. You can eat them right away, but it’s best to wait 24 hours so the flavorful brine has time to seep into the radishes. Be sure to dice the radishes small enough so they will pickle quickly. The radish cubes also look a lot prettier when they are small and uniform.
Makes about 2 pounds
INGREDIENTS:
- ⅔ cup sugar
- ⅔ cup distilled white vinegar
- 2 tablespoons kosher salt
- 1½ cups water
- 2 pounds Korean radishes (mu) or daikon, peeled and cut into ⅓-inch cubes
INSTRUCTIONS:
- Combine the sugar, vinegar, and salt in a small bowl. Add the water and stir to dissolve the sugar and salt.
- Put the radishes in a glass jar or other airtight container and pour in the pickling solution. Cover and refrigerate for at least 1 day, and up to 1 month before serving.
