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.
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.