Yellow radish

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

Seasoned danmuji (yellow pickled daikon radish) with Korean spices that is easy, delicious, and done in one bowl.

I want to make Kimbap for my friends and Danmuji is a must-have ingredient. I don’t like packaged and processed foods, so I make my own Korean sweet pickled radish. One of the advantages of learning Korean is that you are able to read recipe in the language, haha! I actually got this recipe from a Korean blog. I’ve modified the recipe and translated it to English ...

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!

Stored in its pickling liquid, it will keep in the refrigerator for a few months. You can also make your own danmuji at home with my recipe.

This Spicy Seasoned Yellow Pickled Radish cold side dish is perfect any time of the year and goes well with anything. It's the perfect banchan that's a mix of crunchy, sweet, and tangy all in one bowl. The best part is it's ready in literally under 10 minutes!

Korean yellow radish banchan (side dish) is a sweet and tangy recipe that makes for an easy compliment with rice! The cook time varies depending on how long you let it sit in the fridge.

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Yellow pickled radish is the cutest and crunchiest snack in Japan. With just 2 minutes prep time, make your own tasty takuan slices ready to pop into your homemade sushi rolls or eat after a big meal.

Oshinko is Japanese pickled vegetables packed with delicious flavors. My favorite is yellow radish (daikon) Oshinko – sweet, savory and refreshingly crunchy! They’re often rolled in sushi rice and seaweed sheet to make vegetarian Oshinko roll, or used as a side dish to accompany main dishes