Korean Pickled Radish (Danmuji) Recipe (2024)

FAQs

What is the difference between takuan and danmuji? ›

Pickled radish or takuan-zuke also known as danmuji in the context of Korean cuisine is a pickled preparation of Daikon radish . Takuan is often served uncooked alongside other types of ('pickled things'). It is also enjoyed at the end of meals as it is thought to aid digestion.

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.

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 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.

In fact, the Korean radish is shorter and rounder than the daikon, it has a green neck, its texture is denser and its taste is slightly more pronounced than that of the daikon which has a relatively mild flavour.

It's left to pickle for about a month. Some have a more pale cream color due to a shorter fermentation period. The bright yellow hue of traditionally made takuan is from turmeric, gardenia fruit, or safflower. Mass-produced versions include food coloring to achieve the same bright yellow effect.

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!

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).

This is commonly served on the side when eating Korean fried chicken, pizza, or pasta dishes. The sweet, briny, crunchy flavors of the pickled radish help cut the greasiness of fried chicken or pizza.

These pickles are not shelf-stable. They should be stored in the fridge where they will keep for several months. If you're a fan of pickled radish, check out some of my other Pickling and Fermenting Recipes like my Fermented Radish and my Kkadugi (Korean Radish Kimchi).

Can I eat pickled radish everyday? ›

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.

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.

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.

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.

Daikon (also known as Japanese radish and Chinese radish) is a winter radish that's native to East Asia. The word "daikon" comes from the Japanese word for "big root." It's also common in South Asian cuisines (where it's known as mooli) such as Indian, Pakistani, and Bangladeshi.

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 late fall, Korean radishes taste really sweet, juicy, and crunchy. Korean radish is a variety of white radish, which has firm crisp flesh and a slightly sweet and peppery taste. It's similar to daikon, a Japanese variety, but quite different in texture and taste.