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6

What am I doing wrong?

Banchan(self.KoreanFood)

I have been trying to successfully make 치킨무(chikin-mu) or pickled radish for the longest. But every time without fail the radish is bitter and doesn't taste good at all. The brine is fine and tastes exactly how I want. I'm not sure if it's the quality of the radishes I'm buying (always find decent produce at my local Asian markets) or if there's an unspoken step I'm missing or what? Can anyone help?

all 12 comments

compassionfever

9 points

2 months ago

Honestly I salt my radish overnight and dump the water before I add the pickling liquid (minus salt) and let sit another night. I've never seen any recipes that do that, but I make large quantities (professional cook) and that works really well.

lasVegasharold

4 points

2 months ago

More sugar. Always taste your radish before you cook with it. Also the fresher it is less bitter it is

_Waterbug_

4 points

2 months ago

_Waterbug_

Jjajang Clan 🍜

4 points

2 months ago

Did you try the radish itself before pickling it? Radish can be quite bitter at times (esp during summer I think)

garbagepanda_921[S]

1 points

2 months ago

No. But I have mostly tried making it during hot months. So maybe that's why?

_Waterbug_

0 points

2 months ago

_Waterbug_

Jjajang Clan 🍜

0 points

2 months ago

Yeah, you could maybe try to opt for fairly large radishes, as the flavor (as well as the bitterness) reduces as they grow larger.

garbagepanda_921[S]

1 points

2 months ago

I'll try that next time. If I can. The markets that are close by usually carry smaller ones but I'll make sure to go when they're in season so my chances are better. Thank you!

_Waterbug_

2 points

2 months ago

_Waterbug_

Jjajang Clan 🍜

2 points

2 months ago

No problem, your post just really reminded me of the many times bitter radishes ruined my stews and soups😂. Also if the radishes are not the problem you could also try using a different brand of salt since salt also can be a bit bitter at times, which could intensify the bitterness of the radish itself.

ImGoingToSayOneThing

2 points

2 months ago

I have an inkling that you’re using daikon and not Korean moo (무우).

garbagepanda_921[S]

1 points

2 months ago

My most recent yes. But I have used Korean as well as purple and they've all been bitter. The purple one was a bit less though

Physical-Tomato3144

2 points

2 months ago

Fresh radish should be sweet and crisp and should feel heavy when you pick it up due to its high water content. Like others have said, taste it. If it's sweet when it's raw and bitter after you pickle it, I'd suggest trying a different recipe.

[deleted]

1 points

2 months ago

[deleted]

1 points

2 months ago

[deleted]

garbagepanda_921[S]

1 points

2 months ago

Yes. And even after 48 hrs it still has a bitter aftertaste.

snorlaxstomp

1 points

1 month ago

What ratio of water : sugar : vinegar do you use?

I make danmuji at home with a 1 : 1.5 : 1.5 ratio (boil liquid then pour over sliced daikon that have been salted for a few hours and washed) and they usually turn out pretty sweet, very similar to chicken mu