Danmuji also known as Radish Pickle or Chicken-mu is a popular Korean Side dish made with Radish, vinegar, sugar and salt. The pickle itself is crunchy, slightly sweet sour which pairs well with Korean Fried Chicken, kimbap or jajangmyeon.
Korean Radish Pickle (Danmuji)
I still remember eating danmuji, also known as chicken-mu, with my Korean fried chicken during our trip to Korea. It always came in those tiny, neatly packed portions which is perfect for snacking between bites of the crispy chicken. I ended up having so many packs because it was impossible to stop at just one. My husband is not a fan so I used to steal his pack as well.
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The pickle had the perfect balance of sour, sweet, and salty, and every cube was unbelievably crunchy and refreshing. That sharp tang cut through the richness of the fried chicken and made each bite feel lighter. It’s one of those simple Korean side dishes that looks plain but tastes so addictive once you try it.
About Korean Pickled Radish (Danmuji)
Korean Radish Pickle, popularly known as Danmuji, is a yellow, sweet, salty, tangy pickle made from crisp Korean radish. It’s a staple in Korean cuisine and often served with gimbap, ramyeon, fried chicken, and everyday meals.Â
The radish is peeled, cut into long thick strips which is marinated in a simple brine of vinegar, sugar, salt, and turmeric, giving it that signature crunch and refreshing flavour. It’s incredibly addictive, easy to make, and stays fresh in the fridge for weeks.
This Danmuji has a distinct yellow colour which is achieved from natural gardenia fruit. But I used turmeric powder for the bright colour. The recipe is very simple, prepare radish, make brine and and combine both and allow to ferment or pickle. There is one more version of this pickle called as chicken-mu which is a cubed radish pickle made without turmeric powder.Â
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Danmuji vs Chicken-mu
Chicken-mu refers to white radish cubes usually small, bite-sized. This doesn’t have any added colour to it. It is most famously served as a side with crispy or fried chicken, hence the name “chicken-mu” (radish for chicken).
Danmuji is a pickled daikon/radish that is most often bright yellow (natural or with added coloring) and sold in slices or logs. Served with noodles like Jjajangmyeon, or inside rolls like Kimbap, where its crunchy texture and tang help cut through heavier or oily food.
Ingredients
Radish – traditionally Korean radish is used, But you can use large daikon radish too. Any radish would work.
Vinegar – rice vinegar or regular white vinegar can be used for the pickling purpose.
Sugar – sugar helps to balance the taste naturally and make the pickle taste much refreshing and lighter.
Turmeric Powder – Danmuji has a distinct yellow colour which is achieved from natural gardenia fruit. But I used turmeric powder for the bright colour.
Salt – helps with preservation and balance taste.
Expert Tips
- Make sure to choose large thick radish for this pickle. Peel skin and cut into strips. Make sure not to cut it too big.
- Adjust sugar , salt, vinegar to your taste.
- Pickled radish can be consumed in a day. But for best taste, consume it after 3 days.
- Instead of cutting in strips, you can cut into cubes.
Serving & Storage
Homemade picked radish can last in the fridge for up to 1 month. You can enjoy Korean radish pickle with Korean fried chicken, kimbap or jajangmyeon.
Step by Step Pictures
1) Peel radish skin using a peeler.
2)Cut the radish into the length of your container. Cut the radish lengthwise into long strips.Â
3)Put sliced radish into a large bowl, sprinkle 1 teaspoon of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
4)Take water and vinegar in a sauce pan.
5)Add in sugar.
6)Add salt and turmeric powder.
7)Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat.
8)After the radish strips have been marinated for 30 minutes, drain, rinse with water, squeeze out excess water.
9)put radish strips and slices in clean containers.
10)Pour the hot turmeric vinegar mixture over the radish. Let it cool down, cover the lid and keep in the fridge overnight before using.
11)Homemade picked radish can last in the fridge for up to 1 month.
📖 Recipe Card
Korean Pickled Radish (Danmuji)
Danmuji also known as Radish Pickle or Chicken-mu is a popular Korean Side dish made with Radish, vinegar, sugar and salt. The pickle itself is crunchy, slightly sweet sour which pairs well with Korean fried chicken, kimbap or jajangmyeon.
Equipment
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Sauce Pan
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Clean Glass Jar
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Peeler
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Knife
Ingredients Â
- 500 grams Daikon Radish 2 radish (peeled & cut into long strips)
- ½ cup Sugar
- 1 cup Vinegar
- 2 cups Water
- 1 tablespoon Salt
- 1 teaspoon Turmeric Powder
InstructionsÂ
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peel radish skin using a peeler. Cut the radish into the length of your container. Cut the radish lengthwise into long strips. Put sliced radish into a large bowl, sprinkle 1 teaspoon of salt over the radish. Rub the salt evenly on radish. Set aside to marinate for 30 minutes.
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In a saucepan, add vinegar, turmeric powder, sugar, salt, and water. Bring to a boil. Stir until all the sugar has dissolved. Turn off the heat.
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After the radish strips have been marinated for 30 minutes, drain, rinse with water, squeeze out excess water, put radish strips and slices in clean containers.
-
Pour the hot turmeric vinegar mixture over the radish. Let it cool down, cover the lid and keep in the fridge overnight before using.
Notes
- Make sure to choose large thick radish for this pickle. Peel skin and cut into strips. Make sure not to cut it too big.
- Adjust sugar , salt, vinegar to your taste.
- Pickled radish can be consumed in a day. But for best taste, consume it after 3 days.
- Instead of cutting in strips, you can cut into cubes.
Serving & Storage
Homemade picked radish can last in the fridge for up to 1 month. You can enjoy Korean radish pickle with Korean fried chicken, kimbap or jajangmyeon.
Nutrition
Serving: 1servingsCalories: 66kcalCarbohydrates: 15gProtein: 0.4gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 889mgPotassium: 149mgFiber: 1gSugar: 14gVitamin C: 14mgCalcium: 22mgIron: 0.4mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected]Â and I’ll help as soon as I can.
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