Korean cooking ingredients

Yellow picked radish

Danmuji 단무지

Danmuji ( yellow pickled radish) is a very important ingredient for gimbap; I never make gimbap without it. It tastes sweet and sour and it’s crispy when you chew it.

danmuji

danmuji

Recipes that use yellow pickled radish (danmuji):

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19 Comments:

  1. KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted October 17th, 2013 at 1:02 am | # |

    Hi Maangchi,
    How do I store this after I opened it?

  2. FaylinaMeir Omaha,Ne My profile page joined 2/11
    Posted March 13th, 2011 at 8:00 am | # |

    I remember about a year ago I moved to Omaha,Ne and we have a great Asian store. They have like 10 different brands of picked radish, so I bought a couple samplers to try, and ugh.
    I mean no offense but pickled radish tastes like sour milk and gym socks. o.O its probably an aquired taste I’m sure, I have a Japanese friend who says the same thing about cheese and I love cheese.

  3. hyena319 NYC My profile page joined 6/09
    Posted April 4th, 2010 at 9:15 pm | # |

    Hi Maangchi,
    Do you have a favorite Brand of dan moo ji?
    Thanks.

  4. Shaheen
    Posted November 6th, 2009 at 9:59 am | # |

    Maangchi Could you one day show how to make Pickled Radish?

    • Anonymous
      Posted December 4th, 2009 at 3:07 pm | # |

      Yes please show how to make this!

      • Maangchi New York City My profile page joined 8/08
        Posted December 4th, 2009 at 6:08 pm | # |

        I’m sorry I don’t know how to make this yellow radish pickles.

        • CharityS My profile page joined 10/10
          Posted October 8th, 2010 at 1:28 am | # |

          I found online recipes for it if you google for “Takuan recipe”. Some are quite simple and others quite involved. It looks like it is not that difficult. I am going to try it sometime.

  5. gabriella
    Posted August 5th, 2009 at 1:21 pm | # |

    Hej Maangchi! I absolutely love your cooking show, you are so cute! Anyway i’m a new yorker living in stockholm. I found your website because I was dying to make my own korean food and from the lack of korean food in stockholm. I even had my friend import me red pepper flakes from koreatown to make kimchi. I would like to know how to pickle my own daikon radish. i found it at asian store, and then read the label…to find a warning that said ” causes cancer in labratory animals”.
    SCARY!!!!
    Anyway please let me know. Kimbap is not the same without it. thanks, gabi

    • andrea kim oahu, hawaii My profile page I'm a fan! joined 6/10
      Posted June 8th, 2010 at 5:06 am | # |

      my mom used to just use plain old pickles in our kimbap since there were no korean stores close by. it’s not the same but it’s close. it gives the crunch and the salty. maybe try a sweet pickle? or add sugar?

  6. Eleana
    Posted June 21st, 2009 at 10:06 pm | # |

    Hi Maangchi!
    I want to ask you a question. I bought yellow pickled radish today and for some reason it wasn’t sweet and sour. It was a little salty at first then it was a little bitter. On the bottom of the package it said “Sushi Takuwan” and the brand was “Choripdong.” I’m not sure if I bought the wrong type of radish.

  7. LUWI
    Posted March 10th, 2009 at 5:27 am | # |

    Hi! good evening. Just want to inquire if you know other brand of pickled radish?

  8. Maangchi New York City My profile page joined 8/08
    Posted November 8th, 2008 at 10:18 pm | # |

    Libelle,
    You can keep danmuji in the refrigerator as long as you want. It’s already pickled, so it won’t go bad. But be sure to seal it air tightly.

  9. Libelle
    Posted November 8th, 2008 at 5:15 am | # |

    Hi Maangchi! Love, love, love you! :o)
    I always buy the large packages of daan moo ji and although we do eat it a lot I’m always scared it’s going to go bad. So, I would like to know how long the daan moo ji is good for once you’ve opened it?
    Thank you so much for all your hard work! Komawoyo.


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