Danmuji (Korean Yellow Pickled Daikon Radish) Recipe | Yummly

Danmuji (Korean Yellow Pickled Daikon Radish)

NERDS WITH KNIVES
29Ingredients
20Minutes
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Ingredients

US|METRIC
  • 1 1/2 cups water
  • 1 1/2 cups rice vinegar (unseasoned)
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic (halved lengthwise)
  • 1 teaspoon turmeric powder
  • 15 whole black peppercorns
  • 2 bay leaves
  • 1 pound daikon radish (peeled and cut into 4- by ¼-inch strips, or thin disks)
  • 1/3 cup soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1/4 asian pear (peeled, cored, and coarsely grated, about ¼ cup; see note)
  • 4 cloves garlic (minced or grated)
  • 2 teaspoons ginger (minced or grated, from about one 1-inch piece)
  • 1 1/2 pounds beef short ribs (boneless English-style, ribeye, or sirloin, very thinly sliced against the grain to no more than ⅛ inch thick, see note)
  • 3 scallions (white and light green parts only, sliced into 2-inch lengths)
  • 1/4 yellow onion (a medium, halved crosswise, then thinly sliced pole to pole)
  • 2 tablespoons flavored oil (neutral-, such as grapeseed or peanut, divided, plus more as needed)
  • 1 cup sour cream
  • 1 tablespoon chili paste (Korean gochujang)
  • 4 cups rice (hot cooked short-grain)
  • 4 large flour tortillas (12-inch recommended, warmed)
  • kimchi (Chopped, for stuffing burritos)
  • stuffing (Danmuji, Korean Pickled Daikon Radish, for, burritos)
  • 2 cups red cabbage (finely shredded, from 1 head)
  • 2 cups cilantro leaves (and tender stems, 2 ounces; 60g)
  • 3 scallions (white and light green parts only, thinly sliced)
  • lime wedges (for serving)
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