Pickled radish
Radish dish served with Korean fried chicken
From Wikipedia, the free encyclopedia
Pickled radish, called chikin-mu (치킨무, "chicken radish") in Korean,[1][2] is a radish dish served and eaten with Korean fried chicken.[3][4] Like other banchan, it is a free (and refillable, if not home-delivered) side dish in South Korea.
| Alternative names | Chikin-mu (chicken radish) |
|---|---|
| Type | Pickle |
| Place of origin | South Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Radish |
| Ingredients generally used | Vinegar, sugar, salt |
| Other information | Served with fried chicken |
Pickled radish in vinegar or salt, pronounced Dan-mu-ji in South Korea, is a banchan commonly served as a side dish in South Korea for its coolness and crunch. It can be divided into two types depending on whether it is served with chicken or jajangmyeon.
Vinegar-marinated radish
The vinegar-marinated radish, called Chicken-mu in South Korea, is a white cube-shaped side dish the size of an adult's thumbnail.[5] Usually, when the Korean-fried chicken is served, it is provided free of charge, but there are places that sell it for around 50 cents.[6] In South Korea, the vinegar-marinated radish is served when eating Korean-fried chicken. Cube-shaped, crunchy vinegar-marinated radish is a cool, crisp substitute for celery sticks.[5] Diced radishes are soaked in boiling water, vinegar, salt, and sugar for a day or so. Then refrigerate and serve.
Pickled yellow radish
Pickled yellow radish is a naturally fermented salted food most commonly consumed in Asia.[7] During the fermentation process, unique flavors and metabolites are created that promote the taste, aroma and texture of pickled yellow radish.[7] In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish.[8]