Pickled Daikon Radish

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This topic contains 5 replies, has 4 voices, and was last updated by  Maangchi 2 years, 7 months ago.

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  • #48990

    When I was in Korea, some dishes were served with very thinly sliced daikon radish on the side. I’m sure that it was pickled somehow. Can you make a video on this OR quickly jot down the ingredients?

    I love your podcast!!!



    I think we are thinking of the same thing. It’s yellow in color and is a pickled daikon radish. You usually have it on the side with Chajang Myun noodles. I would also love to be able to make them. i usually buy them in the supermarket, but of course nothing is better than homemade. Maangchi could you help us?



    yes, it’s “danmuji”


    I have never made it, so I can’t give you the good recipe. But I will keep your request in mind.


    Tae Cha

    I simply slice the radish, we use the large Korean radish, in very thin slices, I mean very thin. Place the radish in a bowl, add vinegar salt and sugar basically to taste. Mix well and occasionally. Let this sit overnight and it’s ready to go.

    If you are talking about the sweet yellow pickled radish, that’s a different story.


    Tae Cha


    * 1 cup rice vinegar

    * 1 cup water

    * 1 cup sugar

    * 1/4 teaspoon turmeric

    * 1 pound daikon radish

    * 1/4 cup kosher salt


    In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

    Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.



    I posted my danmuji recipe a while ago. https://www.maangchi.com/recipe/danmuji

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