Spicy Seasoned Yellow Pickled Radish (Danmuji)

This Spicy Seasoned Yellow Pickled Radish (Danmuji) 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 under 10 minutes!

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Yellow pickled radish, or danmuji, can be found in most Asian and Korean supermarkets. They come vacuum-sealed in the refrigerated section, usually near the kimchi or tofu. I’ve seen them in different sizes and shapes, but any will work as you will be cutting them into bite-size pieces.

Here’s the one that I typically buy from my local Korean grocery store:

Danmuji can be eaten by itself since it’s already pickled and tangy, but going the extra step to season them really helps to kick up the flavor. Because the pickled radish has a sweet and tangy flavor, it’s perfect for eating as banchan with BBQ meats or fried chicken as it cuts oily and heavy foods well. I love these spicy seasoned yellow pickled radishes so much that I can eat them alone or with some rice and call it a meal!

For the seasoning ratios, I’d start with the measurements in the recipe below. However, everyone has their own spicy/sweet/salty preferences, so definitely taste as you mix so you can adjust as needed.

Pro tip: If you regularly make kimchi or any mixed cold dishes, I recommend getting a box of food prep disposable gloves. I usually use them so I can mix dishes like this by hand which helps mix everything thoroughly and quickly.

This recipe is great to make ahead as the pickled radishes do not release excess water as it sits, unlike some other types of banchan or cold vegetable dishes. I actually prefer it made in advance and refrigerated so it’s cold when served. So serve immediately, or make ahead and serve throughout the week!

Directions

The first thing you’ll want to do is rinse the yellow pickled radish (danmuji). My package came with half moon and crescent pieces, so I sliced the larger one in half to make them all uniform.

Once you have your preferred size, slice it into 1/2 cm thick half crescents.

Add the sliced yellow pickled radish to a medium-sized mixing bowl (big enough to easily mix with the rest of the ingredients).

Add the rest of the ingredients and mix thoroughly until the red pepper flakes have released their color: 10 garlic cloves (minced), 1 tbsp & 2 tsp sesame oil, 1 tbsp & 1 tsp gochugaru, 1 tbsp roasted sesame seeds, and 2 tsp sugar.

If you have food prep disposable gloves, use those to mix with your hands. This helps to homogenize the flavors quicker than using a mixing spoon.

This is what it will look like when you first begin mixing, but for better flavor, keep mixing until more red pigment from the chili flakes has been released.

After mixing a little more, it’ll look like this when it’s ready!

Serve immediately or put it in the fridge to serve later cold! Leftovers can be stored in the fridge in an airtight container and are good for one week.