Aha Bujang's Chicken Mu

Name: Aha Bujang's Chicken Mu
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g radish; 500g bottled water; 10g (about 2 tbsp) food-grade glacial acetic acid; 3g New Sugar

Homemade chicken mu that perfectly recreates the sweet-and-sour, crunchy taste of restaurant-style chicken mu using glacial acetic acid and New Sugar.

10 min Difficulty Very easy side dish

Main ingredients

radish glacial acetic acid New Sugar

Ingredients needed 4 servings

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radish glacial acetic acid New Sugar

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400g radish

500g bottled water

10g (about 2 tbsp) food-grade glacial acetic acid

3g New Sugar

Recipe

Peel the radish and wash it clean.
Cut the trimmed radish evenly into 1cm dice.
In a bowl, combine 500g bottled water, 10g food-grade glacial acetic acid, and 3g New Sugar. Stir until completely dissolved to make the sweet vinegar brine.
Place the radish in an airtight container, pour in the sweet vinegar brine, and press down with a small plate to keep the radish submerged. Close the lid.
Let it mature in the refrigerator for 24 hours, then keep chilled and enjoy.

Dice the radish into 1cm cubes and place in an airtight container.
Mix bottled water with glacial acetic acid and New Sugar to make the sweet vinegar brine.
Pour the brine over the radish, press down with a plate, and let it mature for one day.

Cooking tips

Do not pre-salt the radish; this preserves its unique crunchy texture without turning soft.
Handle glacial acetic acid with care, avoiding contact with skin or eyes, and stick to the specified measurement.
After exactly one day (24 hours) of maturing, the seasoning will have penetrated thoroughly, and it's ready to enjoy.

Recommended for

Those who always find the chicken mu running short when eating fried chicken at home.
Those who want to make the 100% identical sweet-and-sour, crunchy taste of restaurant-style chicken mu themselves.