I’ve recently become obsessed with danmuji after trying some at my local Korean market. I tried to buy some already made, but there were so many additives in the brands they have. I’m so happy I found this video! I will begin the pickling process after my next grocery visit. Thank you so much! ❤ 🙏🏻
I just LOVE that you don't waste anything, Maangchi! So many people do when I watch recipes being done, but you always save pieces for soups, stocks, and in this case, you placed them in the bag on top so nothing went to waste! LOVE your videos, I have followed many many of your recipes!
I love the way you cut your vegetables and keep as much as possible! I hate waste--especially food waste--and while a trip to the market these days is either an adventure or even a risk, I try not to waste food even more than before! And keep trying to tell my kids how important it is (they are doing a lot of the cooking these days). I have one daughter who loves Korean culture and especially the food. We are enjoying your videos so much!!! And I am glad she learned something simple (in addition to some new recipes)--cut your veggies carefully and keep as much as possible!). Thanks again! Stay safe!
Maangchi This is so GREAT!!! I've always wanna try to make this at home. You never know what they put inside those bright yellow Danmuji sold in the store or restaurant. Thank you so much!
Had to watch this video 10 times to get comfortable with making this. I couldn't find the gardenia, so I use turmeric root instead, and I must say that mine came out just awesome. Thanks Maangchi!
Check out Vietnamese caption done by Chu Hoài! If you submit caption in your language, you can add your name in the end when I said, "see you next time!" just like Chu Hoài. Thank you, Chu Hoài!
In the interest of finding ingredients locally, for those of us with no Korean market, you could probably use a small amount of turmeric for the coloring agent without effecting the flavor profile too much.
I got some dammuji, last year for the first time from a local Asian market. I was so happy to find it. I am a big pickle fan to begin with, and it was so sweet and sour. It made my mouth sing! I have to get more, as I really loved it. I want to try making some kimbap with it. It should be easy, as when I was a teenager my dad taught me to make sushi, and it's a similar process, though kimbap looks tastier! 사랑해요! 행복한 식사!
Finally found this radish, named as "mooli" at Morrisons here in the UK, so making this very soon! And now I know I can use turmeric rather than gardenia, I'm all set. Thanks, Maangchi!
Thank you sooo much Maangchi ! I love Korean food.Its nice to learn and understand your culture thru your food.. Still on my watching Maangchi marathon. I just love the sincerity in your cooking. 😊
Merci...j adore le danmuji que j achete en epicerie a Paris ,mais ca n a jamais le meme gout d une marque a l autre, souvant trop doux pour moi. Et je vais suivre votre recette alors et la patience de 1mois sera la reussite..❤
I just love you. your passion for cooking and your appreciation for food really shines through. and the way you call the food babies lolll ugh. I appreciate you so much 💙
Hi maanchi ma'am, I love your style of telling the recepies cute and sometimes in funny way, I am studying hotel management and won't to be chef, and your tasty food inspiring me . Love from india..🇮🇳❤️❤️
Omg! I love your energy and clear explanations, the captions are adorable & funny!! You are awesome! I can't wait to watch all of your videos!! Best wishes & God bless! ♡♡ :)
I am really happy to know your recipes, especially this one. I love Takuwan, Japanese name for Danmuji, very much, but couldn't buy those on the market, because they were soaked in chemical additives. I already made your Mandu-pi. It was so nice! Thank you, Maangchi.
Thank you for this recipe Maangchi! I've always wanted to make this but the recipes I found were all using the old fashion method. I will have to do this soon! You're the reason I started cooking my own Korean food at home, and I can't wait until your book comes so I can have it right on my kitchen shelf. Love you and your videos
It is better that you make your own danmuji because in the store only ones I could find have artificial sweetener that that gives strange taste. Home made is best! Thank you Maangchi!
maangchi, thank you for answering the mystery of my life. it started when i watch one of the korean series around 10 years ago. and everytime i watch other korean series with food in it, I ALWAYS SAW THIS YELLOW THINLY SLICED SIDE DISH. i never knew what it was. i even thought it was mango but i am so wrong.. it's fermented radish all this time :D God bless!
As a long time subscriber I really appropriate how you have taken extra steps to show us how to make ingredients that are hard to find. Your research of years into this product is very much appreciated. Un abrazo desde Puerto Rico!
I ate this pickle yesterday & fall in love. Since last night till now, I scroll over ur video to learn how to prepare Korean dishes. Tqvm for sharing ur precious recipe 👍😍
Hi Maangchi I made danmuji using 2 types of natural food coloring. The first batch I used saffron but its quite expensive. I made a second batch and used annatto seeds which is way cheaper. Was able to achieve the yellow color but it was a bit orange using the annatto seeds probably I used way too much of it. Thank you for sharing your recipe.
Thank you maangchi!! I love Danmuji! But I've stopped eating them for a long long time because of the health warnings written in the packages sometimes. It contains artificial flavors, msg, saccharin and a lot lot more. But now knowing how to make them safe and without any harmful ingredients I'm probably gonna try this as soon as I can!!
I just admire you, Maangchi noonim! Thank you for this wonderful performance. 망치누님, 너무 멋져요! 한국에는 요즘 티브이에서도 음식관련 프로그램들이 인기 있던데 왜 그런데 나가셔도 너무너무 잘 하실거 같습니다.
honestly, i think your next cookbook should be nothing but lunch box ideas - seriously! i could really use some help putting together Korean lunch boxes, and i'm sure i'm not alone.
My mother is Japanese, and years ago she used to make "takuan" which is Japanese version of this dish. She passed away 8 years ago, and I never learned how she made her "takuan". I will try this recipe, it looks easy and tasty. I hope I can find the Gardenia fruit. Does it provide just color or does it impart a flavor? Can I replace chiji with tumeric root if i can't find chiji? I am getting excited about this. Both Danmuji, and Takuan which are commercially made have artificial yellow color, MSG, and preservative chemicals. Making my own natural Danmuji or Takuan is a very exciting thought to me. I think my mother would be proud. Thank you Maangchi for inspiring me.
1 1/2 cups water gardenia fruit (or turmeric root/powder if you are using it as substitute) boil for 20 minutes, top up to 1 cup with water after straining salt 1/4 cup sugar 1/3 cup white vinegar 1/3 cup rice bran 1 cup mix and pour into radish bag, seal well and make a pouch if using gardenia fruit store for one month, mixing every second day
OMG that lunch box look delicious! Whoever got to eat that lunch box is so lucky!! When you were cooking that gardenia fruit, it remind me of annatto seed, which is something my mom use to color food orange yellow like that. Though I only know that the seed is activated by hot oil. Thanks for sharing this pickled radish recipe.
This is just great! The yellow pickled radish I bought online had lots of weird ingredients- including aspartame. I'm so excited to be able to make it in my own kitchen 🥰.
I don't understand why people would press the dislike button on your videos! They are always fun, informative, interesting and delicious! Thank you for posting them!
Hello my favourite chef in the world. Today I bought yellow pickled radish. I cut it up and put it in plastic container in the refrigerator. What I want to know is, is there a special way to preserve it in the refrigerator? Do I have to put a liquid in it or is it ok dry as I have it? Thank you in advance for your answer. ❤️😚
The one I bought was wrapped in plastic and had no liquid in it. I put it in a plastic container and added water.is that ok? Thank You so much for your time to answer my question.
@@mamasolid I've never seen store bought danmuji without liquid in a Korean grocery store. Anyway it's not a good idea to add water because I'm sure it will go bad. You put it in a plastic container. I think it's ok.
Ever since my dad introduced me to this delicious pickled radish, it became one of my favorite side dish. I actually miss having them every time we eat outside.
I know this as 'takuan' in Japanese cuisine and it is by far one of my favorite foods ever. I have no idea where I can find the flowers in person but I will look on line and I must make this. Once the pickles are ripe how long will they keep? The recipe makes a lot. The process of making this for a month is also very exciting to me. In the past I tried to make rice bran pickles but due to the high humidity in my house they molded quickly refrigeration makes me think I could do this.
i love you maangchi.. you inspire me very much..and i love cooking korean dishes now.. they came out very delicious.. you are heaven sent for a foreigner like me who is married to a korean man.. you made korean cooking easy..thank you very much..you are very nice .
lovely colour. In China, we also have pickled white raddish, but not using colour except the nature red from the chilli. Your Korean style looks pretty, lovely:)
@maangchi it was a bit hard to order gardenia flower online so i made Danmuji using turneric both fpr coloring and flavor and turned out to be delicious :)
Dear and toooooo sweet Maangchi, I watched almost 6 videos of your cooking recipes in a single sitting. All of your recipes are super and more than that your so sweet chat while you're cooking. Its funtastic.
I'm getting hungry just from watching you eat the danmuji. I am so happy you finally made a recipe for this. I have requested this recipe 2 years ago at your website and finally now I can try some. Thank you Maangchi!
that lunch box is so so cute, such good colors, and i love the little portioned metal plate. thanks for your videos!! the recipes are great and well-demonstrated and your personality is so fun
I've tried this.. but I can't find gardenia fruits so I substitute with turmeric powder .. but I open the bag after 2 weeks ( so impatient huh? ) Haha .. because I'm so curious about the taste.. it turns out great for me.. thank you Maangchi
Im not a fan of pickled stuff much, but would still love to try making this to try for myself, and if I dont have a liking to it then to give it to other people in my family who would love it
maangchi i like ur menu so much ,im from philippines ,before im working there in hongkong thats why i love kimchi &other korean food ,if im with my family i make kimchi for them ,they like it so much even my kids ,tnx for ur show
I've found danmuji in the nearest grocery store. They sell one big radish around IDR 50,000 which is KRW 4,105. While I'm not sure whether it's cheap or expensive, one thing I'm sure of, I don't think I can gobble up one big tube of radish alone XD I'll try following your recipe instead. Just need to get smaller radishes.
Hi maagchi. My radish came out awesome. Glad I did in month of Oct as in big island weather was still hot n its needs sun for 3 days. I used wheat bran . Would like to know reasons for center is slightly white.. next time will.add more sugar, which I used organic brown. How long M I able to keep.in sauce on my next time? Wanted to send u my photos. As its perfect deep color yellow. My Korean friend gone to LA n purchase from market. Thank you so much for sharing n want to do again but need to wait till.may for sunny weather Happy Holidays to you n keep safe Aloha hazel
Was wondering what rice bran was in indonesian then I remembered you have indonesian subtitles. And I found them in the local online store, yay! This is definitely going on my "will make once" list!
안녕하세요, 망치님~~ 망치님 영상 보며 뒤늦은 영어 공부를 시작하고 있답니다; 요리 하는걸 좋아하는데 영어 공부도 하고 싶고, 망치님 영상은 금방 쨘~~하고 맛난 음식도 만들어주셔서 넘넘 잼있게 보며 영어공부도 하고 있어요~ 너무 감사히 잘 볼께요~~~ 오늘도 좋은 하루 되셔요~~~ : )
I think this is it! I had lunch at a Korean restaurant a few days ago, and one of the banchan I think it was sliced danmuji tossed in chilis. It was sweet, had a crisp, and slight pickled taste, and looked just like this. I love Korean banchans, but this really stood out... I think the next time I go to an asian grocer I'll look for this, can someone recommend a brand? Or do they all generally taste the same?
Hi, Maangchi! I went to Hmart today and had a package of danmuji in my hand. My fiancee said, 'That looks terrible!' and...I had to agree. The color is a bit offputting for those not used to it. But for me, what made me put it back on the shelf was the list of ingredients, which included aspartame, sulfites and yellow FDC food coloring, msg, etc. These are not ingredients in the traditional danmuji! So I thank you for your recipe and video, which is all natural and respects our traditional foods along with their healthful benefits. THANK YOU FOR HONORING OUR TRADITIONAL FOODS and causing a worldwide trend of respecting and enjoying Korean foods! :) Arabella, a Korean gal living in Northern Virginia.
Oh Maangchi. You are wonderful like your recipes. I was always wondering about the delicious Korean food till I came across your site on TH-cam and watched your videos. Now I am eager to visit a good Korean restaurant in Dubai. But I am sure the food there can not be as delicious as your recipes. Anyhow thanks for your wonderful recipes.
My 엄마 taught me to use turmeric for the color! Easier to find and still a nice yellow color. Also she always called this one “dakwang”, which is the korean pronunciation for the Japanese term for pickled radish, “takuan”
![[단무지] How to make Danmuji - Korean Yellow Pickled Radish - Acar Lobak Kuning Korea - 아줌마 Ajumma](/img/n.gif)
I love your cooking. Every time I use your recipes, it comes out great. Thanks . I'm a long time watcher. I'm now subscribed. 😍🥰
Awesome! Thank you!
I’ve recently become obsessed with danmuji after trying some at my local Korean market. I tried to buy some already made, but there were so many additives in the brands they have. I’m so happy I found this video! I will begin the pickling process after my next grocery visit. Thank you so much! ❤ 🙏🏻
Moi aussi, depuis que j ai gouté, je suis accro a ce danmuji, souvant trop sucre dans les epiceries .
I just LOVE that you don't waste anything, Maangchi! So many people do when I watch recipes being done, but you always save pieces for soups, stocks, and in this case, you placed them in the bag on top so nothing went to waste! LOVE your videos, I have followed many many of your recipes!
Once i stopped by your video, i cannot stop watching and forgot all the things that i am going to do, even my kids love watching it. 👍👍👍 Thanks.
Welcome to my cooking channel!
Yesssss, I love her!!
I love the way you cut your vegetables and keep as much as possible! I hate waste--especially food waste--and while a trip to the market these days is either an adventure or even a risk, I try not to waste food even more than before! And keep trying to tell my kids how important it is (they are doing a lot of the cooking these days). I have one daughter who loves Korean culture and especially the food. We are enjoying your videos so much!!! And I am glad she learned something simple (in addition to some new recipes)--cut your veggies carefully and keep as much as possible!). Thanks again! Stay safe!
Hello everybody!!! Thank you for your nice comments! Check out the written recipe on my website! www.maangchi.com/recipe/danmuji
Maangchi Thank you so much for posting! We don't eat artificial sweetener, and can never find danmuji without it!
Maangchi Can I use Annatto seeds instead of Chija?
Maangchi Can I use fresh turmeric instead of Chija ok because in Viet Nam i can find "chija"
it very difficut to find this fruit in Viet Nam
Maangchi This is so GREAT!!! I've always wanna try to make this at home. You never know what they put inside those bright yellow Danmuji sold in the store or restaurant. Thank you so much!
Đức Anh Nguyễn I want to ask this as well! Turmeric is more attainable for me.
Had to watch this video 10 times to get comfortable with making this. I couldn't find the gardenia, so I use turmeric root instead, and I must say that mine came out just awesome. Thanks Maangchi!
+Tamara Isaac Useful information if I end up not being able to find gardenia fruit in my region.
How much do you use the tumeric root?
Tamara Isaac what did u use intead of that rice something?
Mei Lau I used about 5 oz of tumeric root. I used the fresh tumeric.
Tamara Isaac what did u used instead of rice bran?
allo everybody! Check out my English and Korean captions! Enjoy the captions! : ) 영어,한국어 자막 지금 막 올렸어요! 맛있는 단무지 많이많이 만들어 드세요!
망치님 한국어 자막 감사드려용~!
Thanks for Sharing such a great recipe.☆＼(^ω^＼)
Maangchi can we replace gardenia seeds with turmeric powder..??
Can I use turmeric instead of gardenias?
햄치콜 아님
Someone submitted Indonesian caption for my Indonesian viewers! Thank you very much!
No se coreano no entiendo soy colombiana
Maangchi..what if I don't have the gardenia fruit? is there any alternative way?
+Yoongi V You should be able to find them online on Amazon.
Thanks for the information
Taya3211
Thank you!
I make my Korean pickled radish using turmeric powder and it is wonderful!
+Jennifer Myers great!
hey do have any idea what can be used instead of rice bran??
+Jennifer Myers How much do you add? :3
ah thanks! I will try it out tomorrow! :D
If wanna do it with whole radish, do you just put them in a jar and cover? :3
Greek caption is available now! Sofia Anna submitted the caption for our Greek speaking viewers! Thank you very much!
I love how you are so active and your so funny
mui kushi : )
😊😍 Maangchi
Turkish caption is up now. One of my viewers submitted the caption for our Turkish speaking viewers! Thank you very much!
Maangchi
Maangchi thank you lots of love from Turkey ❤️❤️❤️❤️🇹🇷🇹🇷🇹🇷🇹🇷
thank you maangchi Im Türk:)
Thanks from turkey Maangchi
Maangchi Can I use artificial food colouring instead?
Check out Vietnamese caption done by Chu Hoài! If you submit caption in your language, you can add your name in the end when I said, "see you next time!" just like Chu Hoài. Thank you, Chu Hoài!
+Maangchi That'll be ok : ))
chu hoài dịch hài ghê " dùng mẹ hai cái luôn" cười sặc sụa
tớ dịch để cho cho mọi người lúc xem được vui một chút thôi =))
+My Chu e coi mà hả cười muốn chết. thật hạnh phúc vì đã có vietsub. trước h toàn coi khống không à. cảm ơn chị đã sub nhé :*
hihi k có gì đâu
I love watching your videos..... highly instructive, entertaining, but most of all, no irritating background music. salamat po
Good info..next time i want to make this..i love your resepi Maanchi..
I have this yellow radish pickle from my cousin. Out of curiousity, I am here to watch how it was made. I love Maangchi
Chinese caption was submitted by Henry Wang! Thank you so much!
In the interest of finding ingredients locally, for those of us with no Korean market, you could probably use a small amount of turmeric for the coloring agent without effecting the flavor profile too much.
I got some dammuji, last year for the first time from a local Asian market. I was so happy to find it. I am a big pickle fan to begin with, and it was so sweet and sour. It made my mouth sing! I have to get more, as I really loved it. I want to try making some kimbap with it. It should be easy, as when I was a teenager my dad taught me to make sushi, and it's a similar process, though kimbap looks tastier! 사랑해요! 행복한 식사!
Chinese (Simplified) caption was submitted by one of my viewers! Thanks a lot!
Finally found this radish, named as "mooli" at Morrisons here in the UK, so making this very soon! And now I know I can use turmeric rather than gardenia, I'm all set. Thanks, Maangchi!
mooli means radish in hindi
Thank you sooo much Maangchi ! I love Korean food.Its nice to learn and understand your culture thru your food..
Still on my watching Maangchi marathon.
I just love the sincerity in your cooking. 😊
French (Canada) caption was submitted by Ninie (TH-cam)! Thank you so much!
YES!! Ive been trying to find this on youtube for a while. And NO one has posted a recipe video for it.. Thank you Mangchi!!
ShyAbuse Great!
Merci...j adore le danmuji que j achete en epicerie a Paris ,mais ca n a jamais le meme gout d une marque a l autre, souvant trop doux pour moi.
Et je vais suivre votre recette alors et la patience de 1mois sera la reussite..❤
I just love you. your passion for cooking and your appreciation for food really shines through. and the way you call the food babies lolll ugh. I appreciate you so much 💙
Maangchi is a life saver!! I love how she makes cooking fun simple and easy to follow... thank you!!!!
쌀겨가 비밀이었네요. ^^ 아삭거리고 짭쪼름한 단무지 꼭 만들어보고 싶네요.
Hi maanchi ma'am, I love your style of telling the recepies cute and sometimes in funny way, I am studying hotel management and won't to be chef, and your tasty food inspiring me . Love from india..🇮🇳❤️❤️
♥️
Omg! I love your energy and clear explanations, the captions are adorable & funny!! You are awesome! I can't wait to watch all of your videos!! Best wishes & God bless! ♡♡ :)
Veronica Alamia Thank you, Veronica!
어릴적 늦가을이면 엄마가 단무지 무우를 마루밑에 넣어두고 말려서 왕겨넣고 단무지를 해 주셨던 기억이 나네요 감사합니다 ~~
♥️
Maangchi really doesn't like wasting anything she is very resourceful too...
I am really happy to know your recipes, especially this one. I love Takuwan, Japanese name for Danmuji, very much, but couldn't buy those on the market, because they were soaked in chemical additives. I already made your Mandu-pi. It was so nice! Thank you, Maangchi.
Thank you for this recipe Maangchi! I've always wanted to make this but the recipes I found were all using the old fashion method. I will have to do this soon! You're the reason I started cooking my own Korean food at home, and I can't wait until your book comes so I can have it right on my kitchen shelf. Love you and your videos
It is better that you make your own danmuji because in the store only ones I could find have artificial sweetener that that gives strange taste. Home made is best! Thank you Maangchi!
German caption is up now thanks to our volunteer translator!
I love love love ur English never tired of listening. Really cute pronunciation. N ur sense of humour.
maangchi, thank you for answering the mystery of my life. it started when i watch one of the korean series around 10 years ago. and everytime i watch other korean series with food in it, I ALWAYS SAW THIS YELLOW THINLY SLICED SIDE DISH. i never knew what it was. i even thought it was mango but i am so wrong.. it's fermented radish all this time :D God bless!
Yello pickled Radish is the way to preserve the white radish. Love this menu.
Maangchi, you're a true inspiration! Can you film more recipes for rice cake?
Maangchi I start to make Korean food from your TH-cam channel👍i'm happy that easy to learn,thank you Maangchi👍
Good luck!
As a long time subscriber I really appropriate how you have taken extra steps to show us how to make ingredients that are hard to find. Your research of years into this product is very much appreciated. Un abrazo desde Puerto Rico!
warisover Thank you very much for your nice and encouraging words!
I ate this pickle yesterday & fall in love. Since last night till now, I scroll over ur video to learn how to prepare Korean dishes. Tqvm for sharing ur precious recipe 👍😍
You have so much kimchi in your refrigerator. I'm so jealous.
It might be her kimchi fridge. The fridge used just for fermented foods
Hi Maangchi I made danmuji using 2 types of natural food coloring. The first batch I used saffron but its quite expensive. I made a second batch and used annatto seeds which is way cheaper. Was able to achieve the yellow color but it was a bit orange using the annatto seeds probably I used way too much of it. Thank you for sharing your recipe.
Thank you maangchi!! I love Danmuji! But I've stopped eating them for a long long time because of the health warnings written in the packages sometimes. It contains artificial flavors, msg, saccharin and a lot lot more.
But now knowing how to make them safe and without any harmful ingredients I'm probably gonna try this as soon as I can!!
I just admire you, Maangchi noonim! Thank you for this wonderful performance. 망치누님, 너무 멋져요! 한국에는 요즘 티브이에서도 음식관련 프로그램들이 인기 있던데 왜 그런데 나가셔도 너무너무 잘 하실거 같습니다.
topokkiman 감사합니다!
Maangchi I think you said kasamida sorry if I'm soelling it wrong love videos 😚😘😙😗😍
40년전 엄마가 만들어주시던 단무지인데요
집에서 만드는 단무지 너무 반갑네요~~^^♡♡
honestly, i think your next cookbook should be nothing but lunch box ideas - seriously! i could really use some help putting together Korean lunch boxes, and i'm sure i'm not alone.
My mother is Japanese, and years ago she used to make "takuan" which is Japanese version of this dish. She passed away 8 years ago, and I never learned how she made her "takuan". I will try this recipe, it looks easy and tasty. I hope I can find the Gardenia fruit. Does it provide just color or does it impart a flavor? Can I replace chiji with tumeric root if i can't find chiji? I am getting excited about this. Both Danmuji, and Takuan which are commercially made have artificial yellow color, MSG, and preservative chemicals. Making my own natural Danmuji or Takuan is a very exciting thought to me. I think my mother would be proud. Thank you Maangchi for inspiring me.
Ji F. In fact, gardenia seeds are used in Japanese cuisine as well, usually in kinton. The Japanese name for these is "kuchinashi".
1 1/2 cups water
gardenia fruit (or turmeric root/powder if you are using it as substitute)
boil for 20 minutes, top up to 1 cup with water after straining
salt 1/4 cup
sugar 1/3 cup
white vinegar 1/3 cup
rice bran 1 cup
mix and pour into radish bag, seal well and make a pouch if using gardenia fruit
store for one month, mixing every second day
OMG that lunch box look delicious! Whoever got to eat that lunch box is so lucky!! When you were cooking that gardenia fruit, it remind me of annatto seed, which is something my mom use to color food orange yellow like that. Though I only know that the seed is activated by hot oil. Thanks for sharing this pickled radish recipe.
Merci beaucoup Maanchi.
Yay! I really wanted some yellow radish but I've never found any where I live. So happy I found this recipe.
This is just great! The yellow pickled radish I bought online had lots of weird ingredients- including aspartame. I'm so excited to be able to make it in my own kitchen 🥰.
This lunch box looks so interesting, flavorful, healthy and BEAUTIFUL!!! ❤👍
I don't understand why people would press the dislike button on your videos! They are always fun, informative, interesting and delicious! Thank you for posting them!
Bitter people who dont get to eat delicious food like us Maangchi's followers 😌😍
My husband always wonders why I love your show! I tell him it makes me hungry.
Hello my favourite chef in the world. Today I bought yellow pickled radish. I cut it up and put it in plastic container in the refrigerator. What I want to know is, is there a special way to preserve it in the refrigerator? Do I have to put a liquid in it or is it ok dry as I have it? Thank you in advance for your answer. ❤️😚
Yes, never throw away the liquid. You have to wet the radish with the liquid once in a while so that the pickled radish won't go bad.
The one I bought was wrapped in plastic and had no liquid in it. I put it in a plastic container and added water.is that ok? Thank You so much for your time to answer my question.
@@mamasolid I've never seen store bought danmuji without liquid in a Korean grocery store. Anyway it's not a good idea to add water because I'm sure it will go bad. You put it in a plastic container. I think it's ok.
Can't have my kimbap without danmuji. My new favourite Korean ingredient! ❤
very good stuff, thanks for sharing it.
Ever since my dad introduced me to this delicious pickled radish, it became one of my favorite side dish.
I actually miss having them every time we eat outside.
Spanish caption is up now. Os Jimenez (TH-cam channel) submitted the caption! Thank you very much!
Maangchi ?
Maangch🚙🚙🚙🚙🚙🚙🚙🚙🚙🚙🚙🚙🚙🚙🚙🚓🚓🚓🚓🚓🚓
Maangchi /
Maangchi 🚔
I know this as 'takuan' in Japanese cuisine and it is by far one of my favorite foods ever. I have no idea where I can find the flowers in person but I will look on line and I must make this. Once the pickles are ripe how long will they keep? The recipe makes a lot. The process of making this for a month is also very exciting to me. In the past I tried to make rice bran pickles but due to the high humidity in my house they molded quickly refrigeration makes me think I could do this.
i love you maangchi.. you inspire me very much..and i love cooking korean dishes now.. they came out very delicious.. you are heaven sent for a foreigner like me who is married to a korean man.. you made korean cooking easy..thank you very much..you are very nice .
I can feel your love for your husband! Good luck with your Korean cooking!
lovely colour. In China, we also have pickled white raddish, but not using colour except the nature red from the chilli. Your Korean style looks pretty, lovely:)
@maangchi it was a bit hard to order gardenia flower online so i made Danmuji using turneric both fpr coloring and flavor and turned out to be delicious :)
I'm drooling at 2 a.m. in the morning. It has a lot of work but once you get to taste it, it feels all worth it :D
my husband live in korea and he love kimbap. your recipe for kimbap and danmuji is so usefull to me.. thank u
I will actually just snack on this even outside of a meal because it has that sweetness to it while still being healthy.
Dear and toooooo sweet Maangchi, I watched almost 6 videos of your cooking recipes in a single sitting. All of your recipes are super and more than that your so sweet chat while you're cooking. Its funtastic.
I'm getting hungry just from watching you eat the danmuji. I am so happy you finally made a recipe for this. I have requested this recipe 2 years ago at your website and finally now I can try some. Thank you Maangchi!
mysingingbelly Thank you for your patience! Good luck with making delicious danmuji!
Thank you Maangchi!
Maangchi - You are so very clever and most thoughtful towards your viewers. thank you for creating such splendid foods for those with no access.
I would pay good money for that lunchbox !!! looks so good
Ooh that looks delicious! Thank you. You are very fun to watch. I like the way you describe everything.
This is my favorite part of Kimbap.... The place I get it from always has a few slices on the side.. They are always the first to go.
I love my radish in sambar ( yes, south indian) so I remembered pickled radish looks same. I want to try it.
Thank you so much, I love this channel💗💗
I will be making pickled radishes soon, can’t wait!! You are such a wonderful cook and teach so well.
that lunch box is so so cute, such good colors, and i love the little portioned metal plate. thanks for your videos!! the recipes are great and well-demonstrated and your personality is so fun
세상에 못하시는게 없네요..잘 보고 도움도 많이 되고 있어요
Thank you for sharing this recipe! I couldn't find it anymore near me locally and I was so upset! Now I can make my own and it tastes even better.
망치 언니 단무지 오늘 시도해보네요
2번째요
친정언니가 키운 단무지무로 ~~~^^
너무 감사합니다
👏
I've tried this.. but I can't find gardenia fruits so I substitute with turmeric powder .. but I open the bag after 2 weeks ( so impatient huh? ) Haha .. because I'm so curious about the taste.. it turns out great for me.. thank you Maangchi
I've been waiting for this recipe for 3 years!!!
yeah!
trevorpinnocky Good luck with making healthy and delicious danmuji!
Im not a fan of pickled stuff much, but would still love to try making this to try for myself, and if I dont have a liking to it then to give it to other people in my family who would love it
Love you...your presentation is always as sweet as you
maangchi i like ur menu so much ,im from philippines ,before im working there in hongkong thats why i love kimchi &other korean food ,if im with my family i make kimchi for them ,they like it so much even my kids ,tnx for ur show
Omg they look so delicious!!! Thanks for uploading mangchi , i will try it out at home
Kaung Chaint Good luck!
Maangchi
I've found danmuji in the nearest grocery store. They sell one big radish around IDR 50,000 which is KRW 4,105. While I'm not sure whether it's cheap or expensive, one thing I'm sure of, I don't think I can gobble up one big tube of radish alone XD
I'll try following your recipe instead. Just need to get smaller radishes.
OMG, you worked so hard, great video Maangchi, blesses.
Hi maagchi.
My radish came out awesome. Glad I did in month of Oct as in big island weather was still hot n its needs sun for 3 days. I used wheat bran . Would like to know reasons for center is slightly white.. next time will.add more sugar, which I used organic brown. How long M I able to keep.in sauce on my next time? Wanted to send u my photos. As its perfect deep color yellow. My Korean friend gone to LA n purchase from market.
Thank you so much for sharing n want to do again but need to wait till.may for sunny weather
Happy Holidays to you n keep safe
Aloha hazel
Was wondering what rice bran was in indonesian then I remembered you have indonesian subtitles. And I found them in the local online store, yay!
This is definitely going on my "will make once" list!
안녕하세요, 망치님~~
망치님 영상 보며 뒤늦은 영어 공부를 시작하고 있답니다; 요리 하는걸 좋아하는데 영어 공부도 하고 싶고, 망치님 영상은 금방 쨘~~하고 맛난 음식도 만들어주셔서 넘넘 잼있게 보며 영어공부도 하고 있어요~ 너무 감사히 잘 볼께요~~~ 오늘도 좋은 하루 되셔요~~~ : )
제 동영상이 도움이된다니 기쁘네요! 감사합니다!
you are the very beautiful and fantastic cook of the universe
I think this is it! I had lunch at a Korean restaurant a few days ago, and one of the banchan I think it was sliced danmuji tossed in chilis. It was sweet, had a crisp, and slight pickled taste, and looked just like this. I love Korean banchans, but this really stood out... I think the next time I go to an asian grocer I'll look for this, can someone recommend a brand? Or do they all generally taste the same?
Hi, Maangchi! I went to Hmart today and had a package of danmuji in my hand. My fiancee said, 'That looks terrible!' and...I had to agree. The color is a bit offputting for those not used to it. But for me, what made me put it back on the shelf was the list of ingredients, which included aspartame, sulfites and yellow FDC food coloring, msg, etc. These are not ingredients in the traditional danmuji! So I thank you for your recipe and video, which is all natural and respects our traditional foods along with their healthful benefits. THANK YOU FOR HONORING OUR TRADITIONAL FOODS and causing a worldwide trend of respecting and enjoying Korean foods! :) Arabella, a Korean gal living in Northern Virginia.
Good luck with making good danmuji!
Oh Maangchi. You are wonderful like your recipes. I was always wondering about the delicious Korean food till I came across your site on TH-cam and watched your videos. Now I am eager to visit a good Korean restaurant in Dubai. But I am sure the food there can not be as delicious as your recipes. Anyhow thanks for your wonderful recipes.
My 엄마 taught me to use turmeric for the color! Easier to find and still a nice yellow color. Also she always called this one “dakwang”, which is the korean pronunciation for the Japanese term for pickled radish, “takuan”
Yes, my parents and grandparents generation call it “dakwang”. I thing danmuji is what younger generations say now.
I really enjoy watching your videos maangchi!