danmuji

Takuan is a traditional Japanese and Korean dish, often served at the end of the meal, as a topping or with sushi. You might know it takuwan, takuan-zuke and or danmuji (in Korean). Learn how to make this easy takuan recipe in just a few easy steps.

Takuan

daikon radish

milliliters (1 tbsp) salt

milliliters (1/2 cup) sugar

milliliters (1/2 cup) rice wine vinegar

turmeric

water

Peel the radish and then slice it thinly as desired (see notes).

Sprinkle with salt and leave for 2 hours in order to draw out moisture.

Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.

Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container.

Pour in the pickling liquid, ensure all surfaces of the radish are covered.

Wait for at least 2 days, but preferably 1 month, for the flavours to develop.

radish has no flavour, but this recipe really creates a whole new level of flavour!

Do you enjoy that pickled radish in your favorite Japanese or Korean restaurant? I bet you will be surprised by how easy it is to make authentic Korean pickled radish at home! With this recipe, everyone will be able to make these golden yellow, healthy, crunchy, and refreshing radish pickles within 45 minutes! Ready to make some yummy kimbap with your homemade danmuji? See my next recipe blog!

Korean Pickled Radish (Danmuji)

Large Daikon radish (about 600 grams)

Turmeric powder

Sugar

Water

Rice vinegar

A large daikon radish, peel off its skin. Cut the radish crosswise into the length of your container.

Cut the radish lengthwise into ½-inch wide strips.

The radish can also be sliced into half-moon shape thin slices.

Put sliced radish into a large bowl, sprinkle 1 tbsp of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.

In a small saucepan, add turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat. Add rice vinegar to the saucepan. Set aside.

After the radish strips and slices have been marinated for 30 minutes, drain, rinse with potable water, squeeze out excess water, put radish strips and slices in clean containers.

Pour the turmeric vinegar mixture over the radish.

Let it cool down, cover the lid and keep in the fridge overnight before using.

Homemade picked radish can last in the fridge for up to 1 month.

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Takuan

Korean Pickled Radish (Danmuji)

Top 2 danmuji recipes from across the web

The most viewed danmuji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Takuan

Korean Pickled Radish (Danmuji)

The most viewed danmuji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine