Korean cooking ingredients:

Pickled radish


This “daan moo ji ( yellow pickled radish)” is very important ingredient when you make Kimbap.

It’s a little sweet and sour and very crispy when you chew it. So I never make kimbap when I run out this ingredient.

Posted Friday, February 29th, 2008 at 6:56 pm
Tagged: , , , , , ,

9 Comments:

  1. Shaheen

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

    Posted November 6, 2009 at 9:59 am | #
    • Anonymous

      Yes please show how to make this!

      Posted December 4, 2009 at 3:07 pm | #
      • Maangchi New York City
        joined August 6, 2008

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

        Posted December 4, 2009 at 6:08 pm | #
  2. gabriella

    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

    Posted August 5, 2009 at 1:21 pm | #
  3. Eleana

    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.

    Posted June 21, 2009 at 10:06 pm | #
    • Maangchi New York City
      joined August 6, 2008

      That’s what it is. If you want to make it sweet and sour, use sugar and vinegar.

      Posted June 21, 2009 at 11:34 pm | #
  4. LUWI

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

    Posted March 10, 2009 at 5:27 am | #
  5. Maangchi New York City
    joined August 6, 2008

    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.

    Posted November 8, 2008 at 10:18 pm | #
  6. Libelle

    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.

    Posted November 8, 2008 at 5:15 am | #

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