Korean Radish Recipe: Crunchy Pickled Mu (Non-Spicy/Spicy)

Korean radish, or Mu, is a crunchy white radish in Korea that we love making pickles with. It's also known as the Joseon radish and is usually rounder and shorter. 

Using our Korean radish recipe, you can make crunchy pickles that are refreshing to eat. Enjoy it as a starter or alongside some delicious Korean BBQ. You can also make them spicy with some chilli flakes. We'll also share our cooking tips on picking, storing, and using your leftover radish.

Jump to:

• Pickled Korean Radish Ingredients
• Pickled Korean Radish Recipe
• Cooking Tips
• How to store Korean pickled mu
• How to store fresh mu
• How to use leftover mu

Pickled Korean Radish Ingredients

• Korean radish
• White wine vinegar
• White sugar
• Salt

Korean Radish

Although it's not as common as daikon or Chinese radish, you can find it in Asian supermarkets in the UK and the States.

Korean radish is shorter and rounder than Chinese and Japanese white radish. In addition, Korean Mu is generally sweeter and has a sharper (almost spicy) taste than other types of Asian radish. It also has a denser texture, which we think makes it taste crunchier when pickled.

When looking for it in the supermarkets, look for slightly green ones from the top to the middle. You want to look for ones with fewer scratches and dents like daikon. 

White wine vinegar

We like to use the best option to allow the flavours of the vegetable to shine through. We don't recommend using plain distilled white vinegar as, from our experience, it can overwhelm the sweetness of the Korean radish.

If needed, you can substitute it with rice wine vinegar. We don't recommend replacing it with any other type of vinegar, as it will mask the delicate taste of the fresh produce.

White sugar

Keep using white sugar, and add more if you want your pickles to be sweeter. We don't recommend using brown sugar as it contains more molasses, making the pickle excessively sweet.

Salt

You can adjust the amount of salt in our recipe according to your taste. However, 1.25 teaspoons of salt, as per our recipe, is the minimum amount of salt required to turn this vinegar solution into a true pickling liquid.

Adding Spice

To make your pickled mu spicy, you can use sriracha and gochugaru chilli flakes. We like to combine both for a spicy kick with a hint of sweetness. However, if you prefer, you can use only Korean chilli flakes.

If using other types of radishes, you can add 1 tablespoon ground black pepper (optional). Our simple pickled Mu recipe is sure to sate your taste buds.

Cooking Tips

Here are some cooking tips to help you make these Korean-style pickles at home.

Korean radish substitute

You can substitute Korean radish with Japanese daikon or mooli. To replicate the slightly spicy taste of fresh mu, you can add a small pinch of black pepper.

Therefore, you can also use other Asian types for most recipes, teaching you how to cook pickled Korean mu. However, we would avoid using western radish in our recipe as these tend to taste too peppery and not as juicy.

Using old radish

Some recipes call for equal water and vinegar, as the vegetables will lose moisture through osmosis. In our experience, fresh mu is crunchy, and the added water dilutes the flavour. That’s why we have omitted the water for our Korean radish recipe.

However, if your vegetables are dull and soft (i.e., old and not so fresh), you add about 2 teaspoons of water for every cup of mu. This will compensate for the moisture that will not be lost in the case of old produce. 

Adding MSG

Instead of salt, you may replace it with MSG (monosodium glutamate). It is not traditional, but we love using it instead of salt for its addicting, zingy flavour. 

Adding green onions

You can add fresh green onions if you have less than 4 cups of Korean mu.

How to store Korean pickled mu

Once you've pickled Korean radish, keep it in the fridge and serve it cold. How long you can store it depends on how often you open the container and allow it to oxidise. 

From experience, we tend to discard any leftovers after 1 month. Unfortunately, this quick pickle doesn't last very long if kept the same way as a store-bought pickle. 

How to store fresh mu

This type of daikon should be stored unwashed in a cold spot covered in newspaper. If your house is moist, keep it in the fridge. If it gets too cold, the texture will become spongy. 

You can freeze the ingredients by washing, peeling, chopping, and securely wrapping them in a bag. However, frozen radish should be used in soups because it becomes very soft after defrosting.

Any dullness in colour or softness in texture indicates that the vegetable is starting to deteriorate. It would be best to either use it soon or discard it. 

How to use leftover mu

Other than pickling Korean mu, you can eat this vegetable raw, such as in salads or as a garnish. 

Korean farmers started growing this crop in around 60 BC. It grows in finely raked soil at cooler temperatures, perfect for Korea's winter climate. This is also why you'll often see Korean mums adding it to soups and stews.

It can be used as a source of tartness on sandwiches instead of the usual gherkin pickles. It can even be used in non-traditional ways, such as in ramen or as a topping for falafel. The world is your oyster with this simple yet adaptable side.

It pairs well with almost any flavour, especially spicy, tangy, or contrasting sweet ones like sugar, garlic, and chilli.

Recipes

Here is a list of Korean radish recipes, as well as the ingredients they contain.

Spicy Mu Salad

This is a raw preparation containing fish sauce, Thai chilli (or chilli flakes), garlic, and sugar (brown or white works equally well).

Mu Kimchi

This is pickled green onion and Mu, with a kimchi base containing onions, garlic. Some sweet additions like apples or sugar, fish sauce, rice flour, and ginger are also added.

Mu Soup

It may contain beef, pork, or chicken as a protein. Common additions include Korean soup soy sauce or guk ganjang (not to be confused with regular soy sauce but can be substituted with fish sauce), sesame oil, garlic, and salt and pepper.

Whether you're a budding cook or an accomplished food artist, Mu is the perfect addition to your culinary arsenal.

We hope our recipe introduced you to a new and exciting vegetable and a gateway to many unique recipes. 

Are you looking for another Asian ingredient to try cooking? Check out our guide on bamboo shoots, another nutritious yet delicious vegetable to try cooking at home.