What is the yellow side thing? And what it’s called?
What is the yellow side thing? And what it’s called?
by GreenDub14
12 Comments
Tigergirl_chitown
Japanese daikon
Tigergirl_chitown
Pickled radish
Pinkskippy
And it’s delicious. Often served as a banchan whenever you’re eating out.
milabon
Danmuji! Pickled radish.
BJGold
단무지 or danmuji. Came into korean cuisine via Japan. Japanese name is Dakuan. It is pickled daikon radish.
aviarywisdom
It’s the reason my fridge ends up smelling funky. I love to make batches of it.
newbdotpy
Some foods are so rich, having a vinegary type of side, helps cut the richness.
The flavor balance is highly underrated in Korean cooking. Rice is somewhat bland, but with banchan, it becomes this beautiful melody!
Purser1
Hawai’i people call it takuwon and it’s delicious!
Beginning-Ring2349
ratatouille a la despicable me minion, from when the french colonized korea in the 1800s
soulsofmischiefs
Yellow radish I buy them when I eat curry
Witty_Masterpiece463
Pickled daikon. You can make it yourself by putting a length of peeled daikon into a container of 1 part cooled boiled water, 1 part vinegar, the amount of sugar or sweetener you prefer, pinch of salt and a tiny amount of turmeric for the yellow colour. The best type of daikon to use is one that is a bit wrinkled or dried out so it will absorb as much brine as possible.
12 Comments
Japanese daikon
Pickled radish
And it’s delicious. Often served as a banchan whenever you’re eating out.
Danmuji! Pickled radish.
단무지 or danmuji. Came into korean cuisine via Japan. Japanese name is Dakuan. It is pickled daikon radish.
It’s the reason my fridge ends up smelling funky. I love to make batches of it.
Some foods are so rich, having a vinegary type of side, helps cut the richness.
The flavor balance is highly underrated in Korean cooking. Rice is somewhat bland, but with banchan, it becomes this beautiful melody!
Hawai’i people call it takuwon and it’s delicious!
ratatouille a la despicable me minion, from when the french colonized korea in the 1800s
Yellow radish I buy them when I eat curry
Pickled daikon. You can make it yourself by putting a length of peeled daikon into a container of 1 part cooled boiled water, 1 part vinegar, the amount of sugar or sweetener you prefer, pinch of salt and a tiny amount of turmeric for the yellow colour. The best type of daikon to use is one that is a bit wrinkled or dried out so it will absorb as much brine as possible.
Delicious danmuji.