• Source: Pickled radish

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.
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. It is also an abbreviation used to slander the other party in South Korea.




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. 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.




Pickled yellow radish



Pickled yellow radish is a naturally fermented salted food most commonly consumed in Asia. During the fermentation process, unique flavors and metabolites are created that promote the taste, aroma and texture of pickled yellow radish. In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish.




See also


Dongchimi
Takuan
List of pickled foods
Kimchi




References

Kata Kunci Pencarian:

• Belinda Christina
• MasterChef Indonesia (musim 11)
• Pickled radish
• Takuan
• Korean radish
• List of pickled foods
• Daikon
• Gimbap
• Radish
• Pickling
• Peking duck
• Imperial Japanese rations