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.

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, ...

Like all pickled foods, these radishes also last a long time, but unfortunately, they don't stay at the peak of freshness forever. While you don't have to worry about them going bad quickly, if you store them properly in the fridge, pickled radishes lose their fresh crunch and tantalizing flavor over time.

Although the preservation process can great slow the growth of bacteria on virtually any pickled food, pickled radishes can become dangerous to eat. To tell if your radishes have gone south, rely on your senses.

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.

Pickled radish in vinegar or salt, pronounced Dan-mu-ji in South Korean, is a banchan commonly served as a side dish in South Korea for its coolness and crunch. It can be divided into two types depending on whether it is served with chicken or jajangmyeon.

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 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.

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.

A good Korean radish is firm and heavy, has luminous skin with no lines. The top of the radish should be a pale green colour. To store it, you must wrap it in plastic. If you eat it raw, use it within two or three days.

Storage of Refrigerator Radishes

Pickled radishes will keep in the refrigerator for up to six months but are best if eaten within three months. They are still safe to eat after three months, but they will start to lose some crunchiness and the flavor will be less intense and bright.

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.

Chicken mu is Korean pickled radish that is specifically for pairing with Korean fried chicken, but it is also a great side dish for pretty much anything. It's sweet, tangy, crunchy, and totally necessary with Korean fried chicken in my opinion! Mu is Korean radish, and it is used to make MANY things in Korean cuisine!

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.