Korean Pickled Radish (Danmuji) Recipe (2024)

FAQs

How do you use danmuji? ›

Danmuji is an essential ingredient in Gimbap (Korean rice roll wrapped in seaweed sheet). It is usually served as Banchan with noodle dishes like Jjajangmyeon (noodles with black beans) or meat dishes. The fresh, cool, crunchy and sharp vinegary flavor helps cut through the taste of fatty food in particular.

Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours. Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

Combine sugar, vinegar, kosher salt, and water in a large bowl and mix well until salt and sugar are well dissolved. Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving. Refrigerate up to 2 weeks.

It tastes sweet and sour and has a really nice, crispy texture. Look for it in the refrigerated section of Korean and Japanese grocery stores. It's sold in airtight plastic packages, either cut into strips or whole, with enough pickling liquid to keep it moist. It's easy to recognize because of its bright yellow color.

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings.

In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish. The round cylinder-shaped pickled radish is cut in half lengthwise and served thinly sliced. Simply put, it is half-moon shaped. Sprinkle with vinegar to enhance the sour taste.

They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

A fresh, uncut daikon radish can last for two weeks to a month in the fridge. Once it has been cut, it's best to use it up within about a week. If you've bought a daikon radish in a sealed, unopened package, it should be good until the printed expiration date. Daikon radish can also be frozen for up to six months.

The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium. Already loaded with nutritional benefits from the daikon radish, danmuji also contains gut-friendly probiotics from the fermentation process.

Takuan (or Danmuji in Korean) — the yellow pickled daikon you mention — is generally prepared to be stored at the room temperature, so it should only be put in the fridge once opened, to protect it from the airborne bacteria: it's traditionally stored right in the pickling crock it was prepared in, in its own brine, ...

Why do Koreans eat pickled radish with chicken? ›

The white, square, crunchy food commonly served as a side with Korean fried chicken is called "pickled radish" or "danmuji" in Korean. It's a type of yellow pickled radish that's slightly sweet and tangy, providing a contrast to the savory and spicy flavors of the fried chicken.

Daikon radishes can grow up to 20 inches long and are mostly white, although some varieties like the Korean mu have light green coloring near their leaves. Red radishes tend to be spicier, max out at about two inches in diameter, and are more commonly consumed in Western cuisines.

Serve immediately or put it in the fridge to serve later cold! Leftovers can be stored in the fridge and are good for one week.

Danmuji is Korean pickled radish. It's most commonly eaten inside kimbap (which is a Korean rice roll wrapped with nori), and as a side dish for noodle dishes like jjajangmyeon (Korean black bean noodles).

Korean pickled radish, with its perfect balance of sweetness, sourness, and a hint of spice, can be a great flavor boosting to any dish. You can add it as a refreshing and crunchy topping to your salad, slice it to garnish your ramen noodles, or simply eat it as a low-calorie healthy side dish.

They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.

It's an essential ingredient for making kimchi, adds a fresh taste to stew, and is also great in bibimbap (a Korean mixed rice dish). When I make this Korean stir-fried radish, I always use it for bibimbap. Because of that, I want this banchan (side dish) to be simple in taste and preparation.