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Danmuji (Korean Yellow Pickled Radish)

Quick and easy Danmuji recipe. If you like Korean food, then you are probably very familiar with this pickled radish already. For those of you who do not know, Danmuji is often used to make Kimbap or served as a side dish in Korean Chinese cuisine. Authentic Kimbap always includes Danmuji. It is always a great savory alternative to keep in the refrigerator. This recipe was given to me a few years ago by a middle-aged Korean friend who loves to cook. I have made Danmuji many times according to her method and really love it. The pickled radishes are made from scratch with only natural ingredients. No artificial colors, no preservatives and no additives. It is absolutely safe to eat. Two daikon radishes weigh about 1 kilogram depend on the size. Reduce the ingredients by half if you find it too much. All the ingredients needed are readily available at Asian or Korean grocery stores. Danmuji can be stored for months, but they soften and lose quality over time. Be sure to keep them in an airtight glass container.

Danmuji (Korean Yellow Pickled Radish)

How to make Danmuji (Korean Yellow Pickled Radish)

Quick and easy Danmuji recipe. These Korean yellow pickled radishes are crisp and refreshing, plus a good balance between sweetness and acidity.

Prep Time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: ±1 kilogram

Ingredients

Danmuji Ingredients2 daikon radishes
350ml water
350ml rice vinegar
200g sugar
1 Tbsp. sea salt
1 Tsp. turmeric powder
20 black peppercorns
3 bay leaves
 

Instructions

Danmuji Step 1Wash the radishes. Scrape off the skin with the back of a kitchen knife. Rinse. Slice off the stem and root ends. Cut the radishes into slices or strips.
 
 
 
 
 
 
 
Danmuji Step 2Mix water, rice vinegar, sugar, sea salt, turmeric powder, black peppercorns and bay leaves in a pot.
 
 
 
 
 
 
 
 
Danmuji Step 3Bring the mixture to a boil. Stir frequently. Turn off the heat and add the radishes. Let it cool to room temperature, about 4-5 hours.
 
 
 
 
 
 
 
 
Danmuji Step 4Transfer the radishes to an airtight glass container and store in refrigerator. They can be eaten the next day.
 
 
 
 
 
 
 

Nutrition Facts

Serving size: 20 g Calories: 21.0 Fat: 0.0 g Saturated fat: 0.0 g Unsaturated fat: 0.0 g Trans fat: 0.0 g Carbohydrates: 5.3 g Sugar: 4.5 g Sodium: 138.8 mg Fiber: 0.4 g Protein: 0.1 g Cholesterol: 0.0 mg

5 stars –
based on 10 reviews

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30 Comments

  1. Jiyeon Park Jiyeon Park

    Thank you! This looks so yummy! I’m a mom of two young children who will love this!

  2. Connie Connie

    Hello, Ai. I made Danmuji following your recipe for my Korean boyfriend and he loved it! I really thank you for the recipe.

  3. Priscilla Priscilla

    How long is the shelf life in the fridge?

    • Ai Ai

      Can be stored for months, but they soften and lose quality over time.

  4. monie monie

    Can I skip bay leaves or peppercorn?

    • Ai Ai

      Yes you can. The taste would be slightly different.

  5. phyxaa phyxaa

    I don’t have rice vinegar.. Can I use vinegar? What about the taste?

    • Ai Ai

      Hi Phyxaa, I have never used other types of vinegar to make this. Rice vinegar is mild and sweet compared to other types of vinegar which, for this reason, it is not appropriate to use others. However, you can always try 🙂 Rice vinegar is widely available in Asian stores. Try to get it. haha!

  6. dani dani

    with what food is it best paired with? i already have some but i dont know what to eat it with 🙁

    • Ai Ai

      You can eat it with rice as a side dish. Or, use it to make Gimbap. It’s very delicious!

  7. Carlie Herreria Carlie Herreria

    One of my favorite Banchan! Yummy!

  8. Carlie Herreria Carlie Herreria

    You don’t know how much I hate packaging danmuji: way too soft, additives and coloring. Thank you for the recipe!

  9. Estee Estee

    Crisp and refreshing. Perfect for my Kimbap making. Thanks!

  10. Joeway Joeway

    Do the radishes need to be brined?
    After turning off the heat of boiling mixture, should I add the radishes straight away or wait till the mixture cool down?

    • Ai Ai

      Yes. You need to turn off the heat and add the radishes in the mixture while it is hot. There is no need for boiling. Keep the radishes and the liquid in an airtight glass container (as in video) and store in the refrigerator. They can be eaten the next day.

  11. Jai Jai

    Can I use apple cider vinegar? I ran out of rice vinegar

    • Ai Ai

      Hi Jai, I have never used other types of vinegar to make this. Rice vinegar is mild and sweet compared to other types of vinegar which, for this reason, it is not appropriate to use others. However, you can always try 🙂

  12. Christina Christina

    Does the size of the daikon radishes matter? The ones pictured here look much smaller than the ones my market sells.

    • Ai Ai

      Two Daikon radishes I used in this recipe weighed about 1 kilogram. Get radishes that weigh almost the same weight will do. Size does not matter.

      • Christina Christina

        Thank you for the quick reply. Now I can make this tomorrow.

  13. Anonymous Anonymous

    Thank you for this recipe! Was looking for an easy way to make radishes when I decided I wanted to do something like this, very simple and lovely recipe.

  14. Mere Mere

    Tried this today and it is very very delicious? Thank you for sharing.

  15. Ikhay Ikhay

    Hi tnx for the recipe but i dont have rice vinegar instead i use red wine vinegar and its good😊 Tnx

    • Ai Ai

      I have never used other types of vinegar to make this. Rice vinegar is mild and sweet compared to other vinegar. However, some of my readers said they use Apple vinegar to make this and the outcome was good. You can always try. 🙂

  16. Meow Meow

    Hi can I store them without the liquids?

    • Ai Ai

      Better not to.

  17. Anonymous Anonymous

    Hi, is it common for the mixture and daikons to give out a foul smell after storing for days?

    • Ai Ai

      Did you store in refrigerator? It should smell like vinegar. Radishes should be crispy and refreshing.

      • Anonymous Anonymous

        I think I did not use daikons for that batch ,I use normal white radish and seriously it has a very foul smell.for the second batch I use daikons so far there isn’t any foul smell at all.

      • Ai Ai

        oh I see xD

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