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Korean Yellow Pickled Radish
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Korean Yellow Pickled Radish

Korean: 단무지

"Tangy-sweet Korean yellow pickled radish side dish. Easy homemade danmuji recipe with turmeric."

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Estimated Nutrition

Calories 45 kcal
Carbs 10g
Protein 0.5g
Fat 0.2g

Ingredients

  • Daikon radish

    1 lb

  • Water

    2 cups

  • Sugar

    1/2 cup

  • Rice vinegar

    1/4 cup

  • Salt

    1 tablespoon

  • Turmeric powder

    1/2 teaspoon

  • Yellow food coloring

    2-3 drops (optional)

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Local Substitutes

Instead of Daikon radish

Use: White turnip or jicama

Reason: Similar texture and mild flavor

Instead of Rice vinegar

Use: Apple cider vinegar or white vinegar

Reason: Comparable acidity and tang

Instead of Turmeric

Use: Saffron or curry powder

Reason: Golden color and earthy flavor

🧑‍🍳 Cooking Instructions

  1. 1

    Peel daikon radish and cut into thin rectangular strips (2x0.5 inches)

  2. 2

    Blanch radish strips in boiling water for 2-3 minutes, drain well

  3. 3

    In a saucepan, combine water, sugar, vinegar, salt, and turmeric

  4. 4

    Heat until sugar dissolves, stirring occasionally

  5. 5

    Cool brine to room temperature

  6. 6

    Pack radish strips into a glass jar, pour brine over

  7. 7

    Refrigerate for 24 hours before serving

  8. 8

    Store up to 2 weeks refrigerated

Serve in a Korean School Tray

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