javiskefka wrote:Danmuji (단무지) is the ubiquitous sweetened yellow radish found on Korean tables. In the picture in rooraa's post, it's been cut into long, rectangular slices. You'll also often see round, width-wise slices too.
I learnt this recipe from a korean friend... I love it as a side dish, it is delicious and easy to make. i dont know exact quantities, when I make it i just take a rough guess, but it should taste moderately spicy, and a little bit sweet and sour.
these are my guesses on the quantity needed to season one large pickled radish.
1. Take the large kind of radish and cut it into thin circle shaped slices.
2. Add, 2-3 cloves of crushed garlic and a quarter of a cup of dried chilli powder.
3. Add 2 table spoons of sugar, a small splash of rice wine vinegar and a splash of seasame oil.
5. Eat and enjoy
You will meed to taste it and adjust the amounts of each used.