Takwon / Dan Muji – Pickled Daikon Radish Banchan

Posted by on Apr 23, 2015 in Food, Korean Side Dishes (Banchan) | No Comments

Takwon, or pickled daikon radish, is a Korean banchan, or side dish.  “Takwon” is the Japanese word for it and the Korean word is “dan muji.” Shout out to my cousin Jun for pointing that out! I forgot that my mom uses a lot of Japanese words for Korean dishes. My family lived in Japan during the Japanese annexation of Korea and my oldest uncle never left. I still have a lot of Korean cousins in Japan. My family was not conscripted to work the fields, like so many unfortunate Koreans. Instead, my family moved there for a brief time because my great uncle owned a restaurant/geisha house.

Koreans also use takwon in traditional kimbop as well.  I love takwon but it’s very salty so I don’t eat it often.  The rice tempers the saltiness if you use it as a banchan. One of my Flickr friends told me to rinse the takwon and that could also lessen the saltiness. Honestly, Tom and I like to slice it up and eat it plain.

Where to Find
I found takwon at almost every Asian grocery store I’ve ever visited – Korean, Japanese, Vietnamese, or Cambodian, so check your local Asian grocery store, and you will probably find it in the refrigerated section. Some brands don’t use the yellow food coloring (it looks whitish) but I bought the yellow kind because it’s good for photography. It has a salty, crunchy, cool taste. It’s the Korean potato chip. It’s awesome.

Storage
Takwon can permanently stain your tupperware and sometimes the smell lingers even if you put the tupperware in the dishwasher, so I recommend storing it in a different container. A glass or metal container works, or just cover a bowl with plastic wrap. Takwon keeps for about a week after opening the package.

Pickled Daikon Radish
Love, Ana

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Takwon / Dan Muji - Pickled Daikon Radish Banchan
Article Name
Takwon / Dan Muji - Pickled Daikon Radish Banchan
Description
An article about Takwon, Dan Muji, or pickled daikon radish, what it's used for in Korean cuisine, where to find it, and how to store it.
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