Pickled radish · Korean · Main Course
Pickled radish
Born in South Korea
“Cube-shaped, crunchy vinegar-marinated radish is a cool, crisp substitute for celery sticks.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention refreshing palate cleanser first
8 in 10 say it's worth it for the crunchy texture
6 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
Chikin-mu arrives as a small white cube, thumbnail-sized and crackling with vinegar bite—the palate cleanser that comes free (or nearly free) whenever Korean fried chicken lands on your table. Diced radish gets a brief swim in boiling water spiked with vinegar, salt, and sugar, then chilled until it's crisp enough to cut through the richness of the chicken with cool, crunchy clarity.
What makes this version distinct
Pickled radish, called chikin-mu (치킨무, "chicken radish") in Korean, is a radish dish served and eaten with Korean fried chicken. Like other banchan, it is a free (and refillable, if not home-delivered) side dish in South Korea. The vinegar-marinated radish, called Chicken-mu in South Korea, is a white cube-shaped side dish the size of an adult's thumbnail. 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. 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. Diced radishes are soaked in boiling water, vinegar, salt, and sugar for a day or so. Then refrigerate and serve.
Signature elements
What people love
- refreshing palate cleanser
- crunchy texture
- complements fried chicken
- refillable side dish
Know before you go
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