Korean Style Pickled Radish

This post is about Korean Style Pickled Radish called Danmuji. Pickling is a form of preserving produce that is practiced across the world. What differs is what is pickled and how pickling process happens. Koreans are no different.

Korean Style Pickled Radish or Danmuji is bright yellow coloured Banchan (Korean side dish). I understand Danmuji translates as “sweet pickled radish”. So taste wise, Danmuji is somewhat sweet, salty, slightly tart and crunchy. Korean meals typically consist of rice or noodles, soup or stew served with side dishes called Banchan. The Banchan generally balance out the meal in terms of taste and texture. Kimchi is a very common Banchan.

Danmuji is an essential ingredient in Gimbap (Korean rice roll wrapped in seaweed sheet). It is usually served as Banchan with noodle dishes like Jjajangmyeon (noodles with black beans) or meat dishes. The fresh, cool, crunchy and sharp vinegary flavor helps cut through the taste of fatty food in particular.

This bright yellow Korean Style Pickled Radish is thought to have originated in Japan. The Japanese also eat pickled radish and there it is called Takuan. A Japanese Buddhist monk named Takuan Sōhō lived from 1573–1645. A noted poet and calligrapher, he is thought to have made the first yellow coloured pickled radish.

So how is Danmuji made? Daikon radish or Korean moo radish (Indian white mooli) is cut into thin rounds or long sticks. The pickling liquid is made by boiling together water, rice wine vinegar, turmeric, salt, sugar, peppercorns, bay leaves and garlic (optional).This liquid is poured over the prepped radish and allowed to cool to room temperature. Most Danmuji recipes these days use turmeric powder for the signature bright yellow colour. Traditionally though, the yellow colour came from dried Chija or Cape Jasmine/ Gardenia seeds.

Ideally the prepped radish is sun dried for a couple of days. I just skipped this and went right down to pickling them. Korea grows and eats a lot of rice, so it makes sense they use rice wine vinegar. If you can’t find it, use apple cider vinegar instead. Regular white vinegar has a very sharp taste which doesn’t do well here.

The amount of pickling liquid must be enough to submerge the prepped radish, so make adjustments for more if needed. Once pickled, leave the radish on the countertop overnight. Then refrigerate and use as required.

You don’t have to necessarily eat a Korean meal to serve Danmuji. I find Danmuji good with plain rice, and Indian flatbreads like chappathi, and parathas. I like this so much that I tend to snack on it, straight from the jar!