Danmuji
Danmuji, from above
VegVeganKorea

Danmuji

Sunny yellow pickled radish with a sweet, sour snap. Gimbap's best friend.

20 minTime
0 gProtein each
mildSpice
The yellow stripe2 chapters · 1 min read

Make it your way

Grandma's waySweet and sour yellow pickled radish.
The original
59kcalsame
0 gproteinsame
1 gfibresame
20minutessame

Danmuji.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Radish (daikon radish, mooli)1 large Korean radish or 2 mooli, peeled
Salt1 tbsp
Water1¼ cups
Rice vinegar⅔ cup
Sugar½ cup
Turmeric (ground turmeric)¼ tsp for colour

Method

4 steps
  1. 1Cut the radish into long batons for gimbap or thin half moons for the table.
  2. 2Toss with half the salt and leave 30 minutes, then drain.
  3. 3Boil water, vinegar, sugar, the rest of the salt and turmeric until the sugar dissolves.
  4. 4Pack the radish in a clean jar, pour the hot brine over, cool and chill for 2 days.
Serve it like this

Serve cold in a small dish, sliced into half moons, or as long sticks inside gimbap.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Danmuji: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Kimbap60 min
With a main Jjajangmyeon35 min
A little snack Tteokbokki25 min
A little snack Mandu75 min
To drink Boricha25 min
Sign up to send it to your cook