Korean Pickled Radish (Danmuji) Recipe (2024)

FAQs

What is the difference between takuan and danmuji? ›

Most often takuan is eaten as a snack or as one of many side dishes eaten alongside a main meal. It is also found in sushi rolls like oshinko-maki which is sushi rice rolled with takuan and wrapped with seaweed. In Korean, it's called danmuji and is a necessary ingredient for making kimbap (Korean sushi rolls).

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.

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.

Korean Radishes (Korean Mu)

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

In Korea. 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.

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.

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.

Depending on how pickled beets are made, some varieties of pickled radishes can contain a lot of table salt and added sugars. Research links excess sugar and salt intake to poor health and an increased risk of conditions like heart disease and type 2 diabetes.

What to pair danmuji with? ›

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, ...

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.

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.

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.

Korean name

Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top. They also have a strong flavour, dense flesh and soft leaves. The greens of Korean radishes are called mucheong (무청) and are used as a vegetable in various dishes.

Daikon Varieties

Although daikon and red radish belong to the same family, there are a few differences. White radish is elongated, slightly sweet, juicier, and mild-flavored, whereas red radish is much smaller, round-shaped, and sharper in flavor.