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Spicy Korean Pickled radish

Spicy Korean Pickled Radish (Danmuji)

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Prep Time 20 minutes
Pickling 1 day
Total Time 1 day 20 minutes
Course Side Dish
Cuisine Korean
Servings 6

Equipment

  • Mixing bowls You’ll need at least two—one for salting the radish and one for mixing the brine.
  • Cutting board and sharp knife Since texture is crucial in pickled radishes korean style, a good sharp knife ensures clean cuts.
  • Glass jar or airtight container A quart-sized jar or any clean, non-reactive airtight container works. Avoid plastic if possible to keep flavors pure.
  • Gloves (optional) Gochugaru can stain and irritate sensitive skin, so wearing gloves while tossing the radish with the brine might be a good idea.

Ingredients
  

For the Radish

  • 1 large Korean radish mu or daikon, peeled and cut into thin batons (about 3 cups)
  • 1 tablespoon coarse kosher salt preferably Korean sea salt
  • 1 tablespoon sugar white or raw

For the Pickling Brine

  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 tablespoon gochugaru Korean red chili flakes
  • 1 tablespoon fish sauce or soy sauce for vegan version
  • 2 garlic cloves minced
  • 1 teaspoon sesame oil
  • Optional: ½ teaspoon turmeric for a traditional yellow hue, like in classic danmuji

Instructions
 

Salt and Rest the Radish

  1. Place your sliced radish batons in a large mixing bowl. Sprinkle with 1 tablespoon of salt and 1 tablespoon of sugar. Toss to coat evenly. Let the mixture sit at room temperature for about 20–30 minutes. This draws out moisture, firms up the texture, and preps the radish to soak in the brine.

Rinse and Drain

  1. Once the radish has released some water and softened slightly, rinse it under cold running water to remove excess salt. Drain thoroughly and pat dry with a clean towel or paper towels.

Mix the Brine

  1. In a separate bowl, combine rice vinegar, water, sugar, gochugaru, fish sauce (or soy sauce), minced garlic, and sesame oil. Stir until sugar dissolves completely. If you’re aiming for that yellow danmuji hue, add turmeric at this stage.

Pack the Radish

  1. Transfer the rinsed radish batons into a clean glass jar or container. Pour the brine over, making sure all the pieces are submerged. Seal with a lid.

Refrigerate and Wait

  1. Let the spicy danmuji sit in the fridge for at least 6 hours. Overnight is better, and 24 hours gives you the most flavorful result. Shake the jar gently once or twice during this time to ensure even flavoring.