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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Asparagus side dish
Apr 17th
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Help me, Maangchi! I just unpacked my danmuji and I think it didn’t ferment at all. No smell at all! Is it because it was put in the fridge as soon as it was packed? Shouldn’t it have a couple of days at room temp., to start fermentation like for Kimchis? The taste is not bad at all, a bit too salty, probably from no fermentation. And hardly any sour taste… Also as I had put in less sugar than your recipe, I put the danmuji and its juice in a glass pot, and added a tbs. of rice syrup, and am leaving it out to see if it starts fermenting. I also prepared some salted squid, and will leave it out until I smell some fermentation, and then I’ll keep it in the fridge for a month. Is all that ok?
Well made danmuji won’t taste sour like kimchi and it won’t have a distinctive smell, either. But the aftertaste will be better. “I had put in less sugar than your recipe,…” Add some more sugar or any sweetener to your taste. When you serve it, cut it into bite size pieces and drizzle a little bit of vinegar.
thanks Maangchi! anyway my chija danmuji is so much better than store bought Phosphorescent Yellow and aspartame Takuan…! and even more with a drop of gukganjang (such a REAL taste!) and (Korean brown rice) vinegar, as you said. so, I’ll start another batch soon, or I’ll have eaten all of this one long before the month is over! and I now understand why danmuji doesn’t ferment, there is vinegar in it! maybe I’ll try 2/3rd of a cup of vinegar next.
BTW, did you talk with that site that copied your recipes?
I was reading the ingredients for this on the package at Super Market and it said it can cause cancer, so I didn’t buy it. With your homemade recipe I can try it out now. Thanks Maangchi.
sorry for the large pix, and thanks for all your help. um grande abraco.
hi maanchi, i know this is rice bran, as i looked up the ideograms, but does it say ‘made in korea’, or ‘made in brasil’ .
not a very important question, but if u have a minute to answer it, i would be very grateful…
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yes, it’s rice bran powder. You could use it to make danmuji.
Finally Danmuji is ready! It came out crunchy, a little salty, not too sweet. A tiny bitter taste too, and it’s nice. But boy, it smells fuuuuunky while it ferments. Even my Japanese room mate, who knows all about pickled radish called Takuan said “oh my gaaaawd” when I opened the container. :)
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oh my! Gorgeous color! Yes, it tastes a little bitter because of the natural coloring from gardenia fruits (chija). “oh my gaaaawd” when I opened the container” lol
Hi Maangchi !
What can I use instead of gardenia fruits because I do not want food colour and do you know where it can be easily bought and can I use raw or brown sugar instead of the turbinado sugar?
and can I make this danmuji without any colour? thank you it will be great if you are able to answer my questions
Yes, you can make white danmuji.
You could use brown sugar but it will make your danmuji brownish. I would use white sugar.
You can get gardenia fruit at most chain health food or vitamin stores. In addition, it’s sold on ebay and amazon. Most people don’t look there for food, but they carry almost every unusual food ingredient I ever looked for there. Just keep an eye on the prices- sometimes ebay is best, sometimes amazon.
Hello, I want to ask you. If I dont have 치자, can I change it with yellow food colour? And then what is fungsional of rice bran
Yes, you can use yellow food coloring. Rice bran will give danmuji a deep aftertaste. You can use plain rice flour if rice bran is not available. Good luck with making good danmuji!
Dear Maangchi,
Another great recipe from you. Thank you so much. For friends who can’t find chija/gardenia fruit, it is easier to get it than you think. Just go to your nearest chinatown, look for a chinese medical herbs shop, ask for ‘san zhi zi’ there, or just show a picture of it. Usually, the shop will have it.
Hey Maangchi,I cant find chija and rice bran….Is it still ok to make this with just water,salt,sugar and vinegar? it’s called white pickled radish am i right?
I really wanna make this but i cant find Chija and Rice Bran :(
Looks so delicious! Can not wait to try this recipe!
Your posting this recipe now is very timely because the gardenias are just starting to bloom. After watching the video I went out to look at my gardenias. I think what you call the “fruit” (chija) is actually the bud of an unopened gardenia flower. I had no idea they were edible.
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I think the fruit is the dry seedpod that will form after the flower fades, if it is pollinated. The buds don’t produce a deep gold color, and chija don’t have the swirly shape of the buds.
Hi Maangchi!
I can’t tell enough how grateful I am for this recipe! I love this radish but the ones in the stores all contain aspartame! Not good!
Now I can make yummy kim bap and radish side dish. Thank you !!!!
In your new cookbook, did you include Gye tang? Crab stew???
Thanks Maangchi!
Lisa
Hi Lisa,
My new cookbook has seafood stew (haemul-jeongol) and one of the ingredients is crab. You will love it.
Glad you mentioned the aspartame. I wish someone could give me a good reason why they put that stuff in the danmuji. Makes no sense! I live near about one million Korean grocery stores. Not one single store sells danmuji without saccharine or aspartame. I’m glad, in a way. Motivates me to make my own!
Where did you get the lunch box? I’ve been looking for one like the for a long time.
I bought it in Korea but you may be able to find a similar one at a Korean grocery store.
Oh Thank you Maangchi! I will definitely get your book. By the way, my daughter, who is 10 years old, loves your videos!!
A great recipe once again Maangchi. I love cooking your recipes for my family and friends. And they seem to love it too!
Tuna pancakes are one of my favorite. I noticed that the tuna pancakes are a bit different in this video. They look more yellow and with more ingredients inside. What did you use? I think there is green onions and red peppers maybe?
Thanks again, from France!
how i wish i can make this maangchi. i haven’t seen yet this fruit here in philippines.il try here in korean store.. is it only color or it has a taste also? for yellow color i’ve only seen here turmeric.
mouthwatering food i want that lunchbox :( heheh..
Japanese use turmeric traditionally to provide color to this. It will be fine, but make sure you use fresh turmeric so the color is better and there’s no bitter taste.
thank you. I will try. :)