Korean Pickled Radish (Danmuji) Recipe (2024)

FAQs

What does danmuji taste like? ›

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.

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.

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.

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, ...

Danmuji is pickled daikon radish, and is a key ingredient in kimbap as well as a garnish to a variety of dishes, including Korean porridge. With a unique tangy flavor, pickled daikon radish adds complexity, texture, and a nutritional boost to any meal.

9. Homemade picked radish can last in the fridge for up to 1 month.

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.

The combination of sweet and tangy, salty, sour, and spicy flavors from the pickled radish complements the fried chicken perfectly. Not only does it add flavor to the meal, but it also provides a refreshing crunch that helps to enhance the crispy texture of the fried chicken with a perfect balance.

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.

Korean radishes can be chopped and tossed into salads, thinly sliced and layered into sandwiches, wrapped into fresh spring rolls, or cut into sticks and served with dips on appetizer platters. The radishes can also be incorporated into cooked preparations, developing a soft and tender consistency.

Is Korean pickled radish healthy? ›

They are packed with nutrients and provide many health benefits. They are low in calories and packed with vitamins, such as vitamins E, A, C, B6 and K. They are also rich in antioxidants. Their high levels of water can help keep you hydrated and keep your skin healthy.

Korean Radishes (Korean Mu)

An excellent substitute for daikon radish, Korean radishes are often used in Korean cuisine, offering a similar taste and crunch.

Pickled radish paper is typically served with grilled Korean BBQ meat, but it can also be served as a side dish with a bowl of rice.

Ideal for beginners who are new to pickling vegetables. Extremely versatile. Not only does it complement Japanese meals, but the sweet and tangy flavor also goes well with many Asian dishes. You could serve it with a rice meal or even as an accompaniment to your Asian-style pulled pork or meatball sandwiches.

Kkakdugi is commonly paired with these main dishes: Korean ox bone soup (Seollengtang, 설렁탕), Beef short rib soup (Galbitang, 갈비탕) and Korean knife cut noodles (Kalguksu, 칼국수). I hope you give my radish kimchi recipe a try soon!

Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat 'em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.