Korean Yellow Pickled Radish (also known as Chojangmu or Danmuji in Korean) is a popular side dish, often served with Korean meals like Bulgogi, Kimbap, and Tteokbokki. Its vibrant yellow color and slightly sweet and tangy flavor make it a refreshing complement to savory dishes.

Here’s how you can make it at home!

Ingredients:

• 2 medium-sized daikon radishes (or any white radish)
• 1/2 cup rice vinegar (or white vinegar)
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons salt
• 1 tablespoon turmeric powder (for color)
• 1 tablespoon sesame oil (optional, for flavor)
• 1 tablespoon soy sauce (optional, for additional depth)
• 1 small piece of dried kelp (dashima) (optional, for umami)

Instructions:

1. Prepare the Radishes:

• Peel the radishes and cut them into thin slices or strips (about 1/8 inch thick). You can also cut them into half-moon shapes or julienne strips for a traditional look.
• Place the cut radish slices into a bowl and sprinkle them with the salt. Let them sit for about 30 minutes to draw out excess moisture and soften the radishes. After 30 minutes, rinse the radishes thoroughly under cold water and drain them well.

2. Make the Pickling Solution:

• In a small saucepan, combine rice vinegar, water, sugar, and turmeric powder. (If you’re using soy sauce, you can add it here too.) Stir until the sugar completely dissolves.
• Bring the mixture to a simmer over medium heat, then remove it from the heat once it starts to boil. Let it cool completely.

Note: The turmeric will give the radishes their signature yellow color, so be sure to use it for an authentic result!

3. Optional Addition of Dried Kelp (Dashima):

• If you’re using dried kelp for extra flavor, you can add a small piece (about 1-2 inches) of dried kelp to the vinegar solution while it’s heating, and remove it once the solution has cooled. This step is optional but adds an extra layer of umami flavor.

4. Pickle the Radishes:

• After the pickling solution has cooled, pour it over the radish slices. Ensure that the radishes are fully submerged in the solution.
• Cover the container with a lid or plastic wrap and refrigerate. Allow the radishes to pickle for at least 4 hours, although they taste even better if left overnight.

5. Serve:

• Once the radishes have absorbed the flavors and turned a bright yellow, they’re ready to be served. You can drizzle a little sesame oil on top for added flavor and garnish with sesame seeds if desired.

Storage:

• Store the pickled radishes in an airtight container in the refrigerator. They can keep for about 1-2 weeks.

Enjoy!

These Yellow Pickled Radishes are a great addition to any Korean meal, offering a sweet, tangy, and slightly salty contrast to rich or spicy dishes. They’re crunchy, flavorful, and so easy to make!