Vegetables · Pickles

Danmuji (yellow pickled radish)

Bright yellow sweet-sour pickled daikon; the crunchy strip in kimbap and the side pickle with jajangmyeon.

Also called: yellow pickled radish, pickled daikon, takuan, takuwan, kimbap radish

Around the world: 단무지 (ko) · たくあん, takuan (ja)

A kind of daikon

1 recipe with it

Photo: Alice Wiegand, ( Lyzzy ), via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Whole daikon radish pickled in a brine of salt, sugar and vinegar, traditionally coloured yellow with gardenia or rice bran. It is the Korean version of Japanese takuan. Kimbap packs sell it pre-cut into long strips.

How it’s used

Rolled into kimbap as one of the core fillings
Served sliced with jajangmyeon and other Korean-Chinese dishes
Chopped into fried rice and salads

Characteristics

Taste: Sweet, sour and lightly salty.
Texture: Crisp and crunchy.
Appearance: Bright yellow.
Sold as: whole, chopped
Cooking uses: Usually eaten raw
Common in: Korean, Japanese

Storage

Refrigerated. Keep in its brine in the fridge; it lasts for several weeks once opened.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 18 kcal
Protein: 0.6 g
Carbohydrate: 4.1 g
Fat: 0.1 g
Fibre: 1.6 g
Sugars: 2.5 g

USDA FoodData Central: Radishes, oriental, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Daikon — Quick-pickle strips in equal parts rice vinegar and water with sugar, salt and a pinch of turmeric for an hour.

Related ingredients

Recipes with danmuji (yellow pickled radish)

Kimbap
Korean · 1 h · 384 kcal