Korean Sweet Pickled Radish (“Chicken-mu”)

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, easy, sides, vegetarian, quick, healthy, low cal, vegetarian
Serves: 6 | Prep time: 10 mins | Cook time: marinate for 2 days

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Toby and I are obsessed with Korean Fried Chicken. Whenever we move to a new town, we are always on the lookout for a good Korean fried chicken spot (and also a good ramen spot). Throughout our travels around Australia, our favourite Korean chicken spot still remains to this day, 7 Grams Chicken in Perth, Western Australia. It’s just so damn good and the chicken is always cooked perfectly – there’s no comparison. With every serving of Korean fried chicken, a little bowl of sweet cold pickled radishes always accompanies it. This little bowl of radishes is the perfect accompaniment to cut the grease – it’s not too sour and not too sweet, and the refreshing crunch of the perfect little white cubes makes you forget that you’re gorging on oily fried chicken and that somehow you’re still being healthy by eating your vegetables. We love our pickled radishes so much that we always get extra orders, but now that I’ve learned how to make this, I can stop paying extra for the pickled radishes and make it myself ahead of time!

We’ve never been to Korea, but when I was researching this recipe I found that it is also often called “Chicken-mu”. ‘Mu’ means radish in Korean and this specific pickled radish dish is pretty much only served with fried chicken, which is why they call it ‘Chicken-mu’!

What type of radish?

It is no surprise that a Korean radish is used to make this recipe. It is generally smaller and rounder than the common Chinese style daikon radish and has a green colour on the top half. A Korean radish has a little less water content which results in a crunchier texture and holds up well in the pickling liquid. If you can’t find a Korean radish, substitute with daikon instead, but results may differ a little.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Pickling liquid:
- 1/3 cup granulated sugar
- 1/3 cup white vinegar
- 1/3 cup water
- 1 tsp kosher salt
450g (1lb = 1 small) Korean radish, peeled and cut into 1.5 cm cubes

Directions:

In a large glass container (with a lid), add in the sugar, vinegar, water and salt. Shake the container until the sugar and salt have dissolved.

Rinse the radish and peel it, then chop it into 1.5cm cubes.

Add in the cubed radishes. Ensure all of the radish is submerged into the pickling liquid – if not, double the amount of pickling liquid. Close the lid and let it marinate for at least 24 hours (flavours will be better after 48 hours). Store up to 10 days, flavours will be best if eaten within 4 days.

Summarized Recipe:

Korean Sweet Pickled Radish (“Chicken-mu”)

Ingredients:

Pickling liquid:
- 1/3 cup granulated sugar
- 1/3 cup white vinegar
- 1/3 cup water
- 1 tsp kosher salt
450g (1lb = 1 small) Korean radish, peeled and cut into 1.5 cm cubes

Directions:

In a large glass container (with a lid), add in the sugar, vinegar, water, and salt. Shake the container until the sugar and salt have dissolved.
Add in the cubed radishes. Ensure all of the radish is submerged into the pickling liquid – if not, double the amount of pickling liquid. Close the lid and let it marinate for at least 24 hours (flavours will be better after 48 hours). Store up to 10 days, flavours will be best if eaten within 4 days.

April 16, 2024

AbbyLeave a comment

Taiwanese Pickled Garlic Smashed Cucumber

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: asian, quick, easy, Taiwanese, vegetarian, sides, healthy, low cal
Serves: 1 large jar, about 6 portions as sides | Prep time: 1 hour | Cook time: marinate for 4 hours

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Pickled smashed cucumber is a common side dish in Taiwan that pairs well with almost anything. You can find it in pre-packed lunch boxes or in self-serve portions in small restaurants in the market. It cuts the grease and cleanses your palate. This mildly spicy and very garlicky version is super easy and you can make it in 5 minutes (after soaking the cucumbers in salt for 1 hour 🤫). You can serve it immediately, but it’s best served after marinating for at least 4 hours or overnight.

Happy cooking!

Ingredients you’ll need:

2 large (450g/1lb) cucumbers
1 tsp kosher salt
Pickling liquid:
- 2 garlic cloves, minced
- 2 bird’s eye chilli, thinly sliced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup white sugar
- 1/4 cup rice vinegar

Directions:

Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.

In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for up to 1 week, best eaten within 3 days.

Summarized Recipe:

Taiwanese Pickled Garlic Smashed Cucumber

Ingredients:

2 large (450g/1lb) cucumbers
1 tsp kosher salt
Pickling liquid:
- 2 garlic cloves, minced
- 2 bird’s eye chilli, thinly sliced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup white sugar
- 1/4 cup rice vinegar

Directions:

Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.
In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for at least 2-3 days.

April 16, 2024

AbbyLeave a comment

Garlic Soy Sauce Paste/Dressing

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: easy, Asian, quick, Taiwanese, <15 mins, sauces
Serves: 1.5 cups of sauce | Prep time: 5 mins | Cook time: 5 mins

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Soy sauce paste is one of the most popular sauces you’ll find in Taiwanese street food, often drizzled over a wide variety of dishes including fried fish cake tempura, century egg with silken tofu, dan bing, sautéed vegetables…the list goes on! It’s so versatile, yet so difficult to find outside of Taiwan.

Soy sauce paste is more than just thickened soy sauce – it’s lightly sweetened but still maintains the umami profile. It’s a little similar to oyster sauce – in fact, some people use it interchangeably with vegetarian/mushroom oyster sauce if soy sauce paste is not readily available.

This recipe is a garlic version of the classic soy sauce paste which in my opinion makes it even better! It’s quick and easy, and the sauce will keep in the fridge for up to a week – just give it a shake each time you’re about to use it!

Happy cooking!

Ingredients you’ll need:

Garlic puree:
- 4 cloves (25g) garlic, peeled with fibrous ends cut off
- 1/2 cup (120ml) water
Soy sauce paste:
- 1/4 cup (60ml) soy sauce (ie. kikkoman)
- 1/4 cup (60ml water)
- 2 Tbsps (25g) granulated sugar
- 1.5 Tbsps cornstarch
- 2 Tbsps water
2 Tbsps (25g) granulated sugar

Directions:

Make the garlic purée: Add the garlic with 1/2 cup of water into a high speed blender. Blend until you get a smooth paste. Set aside.

Add the soy sauce paste ingredients to a saucepan

Make the soy sauce paste: In a small saucepan on MED heat, add in the soy sauce, 1/4 cup water, and sugar. Stir until the sugar has dissolved. Let the sauce come to a light simmer. While you’re waiting, in a separate bowl, mix together the cornstarch and 2 Tbsps of water. When the sauce has come to a simmer, add in the cornstarch/water mixture and continuously whisk for about 1 minute or until the mixture comes to a gloopy paste. Turn off the heat and set aside to let cool.

Once the soy sauce paste has slightly cooled, add in the garlic purée (from step 1) and 2 Tbsps of sugar. Mix it all together and taste to adjust salt or sugar. Done! Keeps well in the fridge for up to 1 week.

Summarized Recipe:

Garlic Soy Sauce Paste/Dressing

Ingredients:

Garlic puree:
- 4 cloves (25g) garlic, peeled with fibrous ends cut off
- 1/2 cup (120ml) water
Soy sauce paste:
- 1/4 cup (60ml) soy sauce (ie. kikkoman)
- 1/4 cup (60ml water)
- 2 Tbsps (25g) granulated sugar
- 1.5 Tbsps cornstarch
- 2 Tbsps water
2 Tbsps (25g) granulated sugar

Directions:

Make the garlic purée: Add the garlic with 1/2 cup of water into a high speed blender. Blend until you get a smooth paste. Set aside.
Make the soy sauce paste: In a small saucepan on MED heat, add in the soy sauce, 1/4 cup water, and sugar. Stir until the sugar has dissolved. Let the sauce come to a light simmer. While you’re waiting, in a separate bowl, mix together the cornstarch and 2 Tbsps of water. When the sauce has come to a simmer, add in the cornstarch/water mixture and continuously whisk for about 1 minute or until the mixture comes to a gloopy paste. Turn off the heat and set aside to let cool.
Once the soy sauce paste has slightly cooled, add in the garlic purée (from step 1) and 2 Tbsps of sugar. Mix it all together and taste to adjust salt or sugar. Done! Keeps well in the fridge for up to 1 week.

April 16, 2024April 16, 2024

AbbyLeave a comment

Bakkwa – Chinese Pork Jerky (sweet and salty goodness)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, snacks
Serves: 2 batches (20 pieces) | Prep time: 24 hours to marinate | Cook time: 1 hour

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Unlike a Western-style of jerky that’s usually tougher and dehydrated, Bakkwa is a Chinese-style pork jerky that’s much softer, has a very different flavour profile, and in my opinion, WAY more addicting. It’s made by marinating ground pork in sauces and spices then grilled or baked in a very thin layer. It kind of reminds me of lap cheong (Chinese sausage) but with a sweet glaze.

Because they’re made with fatty ground pork and are grilled, Bakkwa is considered an indulgent food item in Asia and is not eaten all the time due to health considerations (and also they can surprisingly get quite expensive). If you’re looking for Bakkwa in Asia, ‘Bee Cheng Hiang’ is the most popular (and common) place to get it. They’ve got multiple locations throughout in Asia and sell them either fresh as street food or in real fancy packages. They are very popular gift items as souvenirs and also during Chinese New Year. Many countries no longer allow foriegn pork products into the country so sadly we couldn’t stock up on it when we were in Singapore or Taiwan 💔😞.

I had always though Bakkwa was super difficult to make due to the high price point and the complex flavours, but I recently came across a homemade Bakkwa recipe that made it look so damn simple, that I had to try it myself. I googled a few different recipes, a after a bit of trial and error and tweaking, I’ve finally put together my own blend of sauces and spices that comes pretty close to what you get in the shops. The best part is that it really is very simple and SO MUCH cheaper than buying it in stores. You’ve definitely got to try out this recipe.

Happy cooking!

Ingredients you’ll need:

600g ground pork
200g (1 cup) granulated sugar
2 Tbsps water
2 Tbsps dark soy sauce
2 Tbsps fish sauce
1.5 Tbsps oyster sauce
1 Tbsp Shaoxing wine
1 tsp sesame oil
1 tsp ground white pepper
2 tsps 5-spice powder
1 tsp ginger powder
Glaze: 2 Tbsps (40g) honey + 1 Tbsp water

Directions:

Mix all the ingredients of the bakkwa (except the glaze) together in a mixing bowl: ground pork, sugar, water, dark soy sauce, fish sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, 5-spice powder, and ginger powder. Place in an airtight container or ziploc bag and let it marinate in the fridge overnight.

The next day, preheat the oven to 300˚F/150˚C.

Divide the pork into two equal portions and place each one on a liner.

Prepare 2 lined baking trays. Take the liner out from the trays and divide the marinated pork into two equal batches onto each liner. Use the back of a spoon and spread out the pork evenly. Place a sheet of plastic wrap over the top of the pork and use a rolling pin to further flatten the pork to a 2mm in thickness. You can use a butter knife to straighten the edges as best as you can to make it a clean rectangle (see photo).

Bake until the pork can be lifted in one piece without breaking

Bake the pork in the preheated oven for 15-20 minutes or until the edges are slightly brown and the pork is firm enough to lift up in one piece. Pour out any excess liquid that is released when baking. Use kitchen scissors and cut the pork into even pieces then flip them. Bake again for another 15-20 minutes so the other side is slightly browned.

While the pork is baking, make the glaze by mixing 2 Tbsps honey with 1 Tbsp of water.

Once both sides have been baked, turn the oven setting to BROIL. While the oven heats up further, brush the glaze over the top of each piece. Continue to bake on a broil setting for 1-2 minutes on the top rack to let the glaze caramelize – watch the bakkwa carefully so it doesn’t burn. Remove from the oven, flip each piece over and brush the glaze on top. Put it back in the oven on broil for another 1-2 minutes until caramelized.

Once finished, turn off the oven and let the pork pieces cool on a cooling rack. Done!

Summarized Recipe:

Bakkwa – Chinese Pork Jerky (sweet and salty goodness)

Ingredients:

600g ground pork
200g (1 cup) granulated sugar
2 Tbsps water
2 Tbsps dark soy sauce
2 Tbsps fish sauce
1.5 Tbsps oyster sauce
1 Tbsp Shaoxing wine
1 tsp sesame oil
1 tsp ground white pepper
2 tsps 5-spice powder
1 tsp ginger powder
Glaze: 2 Tbsps (40g) honey + 1 Tbsp water

Directions:

Mix all the ingredients of the bakkwa (except the glaze) together in a mixing bowl: ground pork, sugar, water, dark soy sauce, fish sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, 5-spice powder, and ginger powder. Place in an airtight container or ziploc bag and let it marinate in the fridge overnight.
The next day, preheat the oven to 300˚F/150˚C.
Prepare 2 lined baking trays. Take the liner out from the trays and divide the marinated pork into two equal batches onto each liner. Use the back of a spoon and spread out the pork evenly. Place a sheet of plastic wrap over the top of the pork and use a rolling pin to further flatten the pork to a 2mm in thickness. You can use a butter knife to straighten the edges as best as you can to make it a clean rectangle (see photo).
Bake the pork in the preheated oven for 15-20 minutes or until the edges are slightly brown and the pork is firm enough to lift up in one piece. Pour out any excess liquid that is released when baking. Use kitchen scissors and cut the pork into even pieces then flip them. Bake again for another 15-20 minutes so the other side is slightly browned.
While the pork is baking, make the glaze by mixing 2 Tbsps honey with 1 Tbsp of water.
Once both sides have been baked, turn the oven setting to BROIL. While the oven heats up further, brush the glaze over the top of each piece. Continue to bake on a broil setting for 1-2 minutes on the top rack to let the glaze caramelize – watch the bakkwa carefully so it doesn’t burn. Remove from the oven, flip each piece over and brush the glaze on top. Put it back in the oven on broil for another 1-2 minutes until caramelized. Once finished, turn off the oven and let the pork pieces cool on a cooling rack. Done!

April 14, 2024

AbbyLeave a comment