(upbeat music)

- Hi, everybody.

Today, we are going to make some special side dish.

Very easy and simple.

This is side dish for Korean chicken,

Korean fired chicken, yangnyeom-tongdak, dakgangjeong,

or with Korean roasted chicken.

So, we call this even chicken mu.

Mu is a radish in Korean.

So, chicken mu, or pickled radish, or mu pickle,

this side dish is never served as a side dish for rice.

It's only served with the chicken.

This pickled radish is so easy that I thought

that I don't have to make this into a recipe video,

but I met a couple of my readers,

They really have requested this recipe.

"Maangchi, I go to a Korean chicken place,

and they serve this white cubed radish.

It's like sweet and sour. Can you upload the video?"

So, I decide to make it.

First, we have to find the real good quality radish.

Sometimes, radish is not good,

and I just give up making because the radish

should be really juicy, firm, sweet, and crispy.

Usually, the peak time for radish is late fall,

but sometimes you can find really good quality radish,

even though it's not its peak time.

The other day, I went to a Korean market,

I found really, really nice, beautiful, gorgeous radish!

Here you go.

I love all of these three radishes.

You see the green part? More green part than white part,

that means sweet, and also it should be really firm.

When you just press it just a little bit,

it should be firm, and the skin is shiny, and smooth.

This is a real Korean radish, and nice, good-looking radish.

Sometimes, really, plump one like this.

Oh, by the way, if Korean radish is not available,

use daikon, you know, daikon is also good.

Very fresh, and very tender,

but Korean radish is more sweet.

Sometimes, it's very cute, like this!

a really small size, less than one pound.

This is, I think, more than four pounds, it's really heavy.

I would choose this guy

because it's very handsome and good-looking.

First, I cut off the top. (knife chopping)

And then, around one pound. Maybe this-- this amount.

(crunching knife chopping)

I'm going to make it with one pound.

So, one pound of radish.

One pound and three ounces.

I'm going to peel off the skin,

so probably it will be one pound exactly.

(metal clanking)

Good tip for you! Don't throw away,

this radish skin is very clean

because I washed it. Just add to your stock,

to make it sweet.

I'll just put it here, later I will use. Now we have one pound of radish.

Then, I'll just cut it into cubes.

Before cutting, I'll just make brine.

1/3 cup sugar.

This is white vinegar,

1/3 cup (liquid sloshing)

plus 1 tablespoon of vinegar.

So, this is sweet and sour, we needed some salt.

1 tablespoon salt.

Just mix together.

Water, I'll add 3/4 cup.

Half a cup plus quarter cup.

This is sweet, sour, and a little salty brine.

And mix well until all are well dissolved.

And then, let's cut. Around 1/3 inch,

between 1/3 inch to 1/4 inch

Cubed radish: pickled radish

should be very small.

Sometimes, I see big chunks. It's not tasty.

Big chunks are for kkakdugi, kkakdugi, radish kimchi.

But, for this one, it should be really small-sized pices.

So that they easily absorb the brine.

(knife chopping)

Cubed!

(knife chopping)

I'll make these 2.

(knife chopping)

So, this is 1 pound of radish, all cubed.

When you go to a Korean fried chicken place,

you have to order separately. Sometimes it's very expensive.

for just a small bowl,

you know, more than 3 dollars. Expensive!

And then, (sloshing noise) mix all together.

You can put it in air-tight container, close the lid,

and refrigerate it . Around 12 hours later,

it will be more delicious because all are pickled and

the brine is absorbed, but you can start eating

just in a couple of hours. That's what I'm doing.

But, it has to be really, really cold and refreshing.

If this is not cold, not tasty, isn't it?

(cheerful music)

To eat this pickled radish,

I'm making dakgangjeong, Korean fried chicken.

(sizzling noise)

(cheerful music)

Today's recipe is mu pickle, radish pickle,

but I made this dakgangjeong,

Korean fried chicken, and I wanna show you

how you guys can enjoy dakgangjeong more than before,

with this radish pickle.

And also I like to have this with my coke.

Chicken, coke, high calories, but I don't care,

because this is delicious. Once in a while it's okay, isn't it?

(crunching noise)

Mmm. Mmm! (chewing noise)

(slurping noise)

Wow, so cold and good! Radish pickle, let's eat.

(crunching noise)

After one bite of chicken, then radish pickle,

it will make you really feel refreshing,

because sweet and sour with a really crispy texture,

they really go well together.

Whoever invented this radish pickle,

he or she must be so genius.

On and on I keep, keep eating.

Today, we made radish pickle,

it's always served with Korean fried chicken,

or roasted chicken.

By the way, my next recipe video

will be roasted chicken, which has a longer history

than this kind of Korean fried chicken.

Enjoy my recipe, see you next time! Bye!

(upbeat music)