Korean cooking ingredients:

Pickled radish

Korean: 단무지
Romanized Korean: danmuji
Wikipedia entry for this ingredient
Where can I buy this? | What recipes use this?

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: danmuji, 단무지, korean food, korean ingredients, Maangchi, pickled radish, yellow pickled radish

15 Comments:

hyena319 NYC My profile page joined 6/09
Posted April 4th, 2010 at 9:15 pm | # | Log in to reply.
Hi Maangchi,
Do you have a favorite Brand of dan moo ji?
Thanks.
Shaheen
Posted November 6th, 2009 at 9:59 am | # | Log in to reply.
Maangchi Could you one day show how to make Pickled Radish?
- Anonymous
  Posted December 4th, 2009 at 3:07 pm | # | Log in to reply.
  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 | # | Log in to reply.
    I’m sorry I don’t know how to make this yellow radish pickles.
gabriella
Posted August 5th, 2009 at 1:21 pm | # | Log in to reply.
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 | # | Log in to reply.
  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?
Eleana
Posted June 21st, 2009 at 10:06 pm | # | Log in to reply.
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.
- Maangchi New York City My profile page joined 8/08
  Posted June 21st, 2009 at 11:34 pm | # | Log in to reply.
  That’s what it is. If you want to make it sweet and sour, use sugar and vinegar.
- ze125 libya My profile page joined 1/10
  Posted March 27th, 2010 at 6:00 am | # | Log in to reply.
  HI maangchi my I bought yellow prickled radish 2 but it was sweet not salty how should it taste??
  - ze125 libya My profile page joined 1/10
    Posted March 27th, 2010 at 6:00 am | # | Log in to reply.
    and what should i do???
    - Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2010 at 10:11 am | # | Log in to reply.
      ??
      It’s salty and sweet. Without using salt, they can’t make pickle.
      - ze125 libya My profile page joined 1/10
        Posted March 27th, 2010 at 10:15 am | # | Log in to reply.
        no its not salty at all its kinda sweet how can i make it salty??
LUWI
Posted March 10th, 2009 at 5:27 am | # | Log in to reply.
Hi! good evening. Just want to inquire if you know other brand of pickled radish?
Maangchi New York City My profile page joined 8/08
Posted November 8th, 2008 at 10:18 pm | # | Log in to reply.
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.
Libelle
Posted November 8th, 2008 at 5:15 am | # | Log in to reply.
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.