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.

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, salt, white vinegar, and water until dissolved then add the radish and shake or mix until fully submerged in the pickling liquid. Store in the refrigerator for 1 day before eating. This will stay good in the fridge for 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.

Because the pickled radish has a sweet and tangy flavor, it's perfect for eating as banchan with BBQ meats or fried chicken as it cuts oily and heavy foods well. I love these spicy seasoned yellow pickled radishes so much that I can eat them alone or with some rice and call it a meal!

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, ...

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.

According to an article(by Chelsea Debret) on onegreenplanet.org, pickled radish has “wonderful health benefits” on improving digestive system health, managing healthy weight, reducing inflammation, boosting immune system, and fighting against depression and anxiety.

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.

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.

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.

Takuan is called danmuji (단무지) in Korea. Danmuji is a common banchan (side dish) served with bunsik (light meal or snack), as well as with Korean Chinese dishes.

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.

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

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.

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.