Korean cooking forum topics:
Maangchi can you make yellow pickled radish. I’ve been looking for you tube videos that makes it but nobody has really posted a video that is really good. Most of them don’t do it step by step or measure so it’s hard for me to eyeball it since it’s my first time making it. Yellow pickled radishes in stores often times taste a little bitter & is soggy instead of chewy so I hope that you can help me make this wonderful sidedish! Thanks.
I make my own danmuji when it is out of stock in the only korean supermarket in my town.
You need 1radish, 1c sugar (please adjust to taste as it differs in sweetness in different regions in the world), 5tbs salt and a pinch or 2 strands of saffron.
First you peel & salt the radish, rub it really well & leave it for 10 min then rinse off the salt.
Next you bury it in sugar & saffron. Don’t forget to rub the sugar in before burying your radish in the rest of the sugar. Stick it in the fridge and let it sit in sugar over night. Your danmuji is done.
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