HOME > Chowhound > Home Cooking >

Discussion

Anyone have a good pickled daikon recipe?

I'm looking for the fresh and crunchy sort, the type found at Korean barbeques everywhere. Note, not the salty vacuum packed kind that you find in supermarkets.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Is this the style of dish for which you want a recipe? http://www.maangchi.com/recipe/musaen...

    1 Reply
    1. re: amyzan

      I'm thinking the cubed, non spicy kind. Like this: http://www.flickr.com/photos/hellokit...

      These are commonly served as banchan but I can't seem to find a good recipe to attempt them at home.

    2. The original comment has been removed
      1. Here's the rough recipe I use when I make takuan (Japanese-style pickled daikon):

        ¼ C vinegar
        ½ C sugar
        1 T salt
        1 medium daikon, cut into bite-sized pieces

        Packed daikon into pickling jars. Bring first three ingredients to a boil to dissolve salt and sugar. Allow to cool slightly, and pour over sliced daikon.

        10 Replies
          1. re: kitchenlawyer

            You're welcome. If you want to make it more traditional - that is, with an obnoxiously atomic yellow glow - put a few drops of yellow food coloring in the jar, along with a single drop of red food coloring (one drop of red for every 4 or 5 drops of yellow).

              1. re: penguinista

                The last batch I made was about 4 years ago, and I still have some left. Still stinky. Still good. It'll last a long time.

                1. re: ricepad

                  oh my gosh! isn't pickled daikon the stinkiest ever??? i mentioned this on another post and some people disagreed. it had me wondering if i was thinking of the right stuff! thank you for confirming my olfactory observation! ;)

                  1. re: raygunclan

                    So that's why Koreans put the kimchi crocks in the back yard - or buy a separate $1000 kimchi refrigerator.

                    1. re: raygunclan

                      My daughter has a special name for takuan. She calls it "stinky yellow farts in a jar".

                      1. re: ricepad

                        haha! that sounds like something i would say!!! is your daughter available for a new best friend? ;)

            1. re: ricepad

              Do you store this? or is this a fresh only. If you store - what type of containers do you use? I have a local farmer who grows a lot of Daikon. Also any particular type of vinegar?

              1. re: PemaD

                I use canning jars, and keep them in the fridge. For vinegar, I generally just use plain ol' white vinegar.

            2. Takuan isn't the cubed crunchy banchan that you find at Korean bbq places. Koreans commonly use a different radish than the one used for takuan. This radish will be rounder, thicker, and less watery than the daikon used for takuan. It's commonly called mooli. You could sub daikon in a pinch, but it won't give you quite as firm or crunchy a radish pickle. Frankly, I've not seen ggakdugi made without chile, but you may find a recipe to your liking. Please post it when you do, sounds interesting!

              2 Replies
              1. re: amyzan

                Is mooli also the type of radish used for danmuji?

                1. re: JungMann

                  Don't think so, but I've never seen danmuji homemade. Danmuji look like they're made with daikon, but I'm guessing based on commercial product. Do you have a recipe, JungMann?

                  I've only been cooking and eating Korean in the last maybe five years. There's a first generation Korean farmer in my little town, with wonderful produce. His first generation immigrant sister in law has taught me a lot, and his wife has been generous with her advice, but she works full time and doesn't make everything from scratch. They're lovely people, but my knowledge is still quite limited.

              2. Inspired by one of the banchan I had recently, I sliced some daikon (the fatter green top Korean version) into thin rounds, dressed them with some seasoned vinegar (i.e. vinegar plus salt and sugar), a dash of sesame oil, and a dab of prepared Korean pepper paste.