Experience making DanMuJi /단무지 - (BanChan반찬) At home, one of the Korean side dishes

 

Banchan(반찬) is a side dish in Korean culinary traditions. A variety of banchan is served on small plates for several people to eat. One type of banchan is danmuji or yellow pickled radish. Banchan is served in small portions with the intention of consuming it in one meal.

I tried making one of the banchan namely “Danmuji - ” whose main ingredient is radish, so Danmuji is made from thin slices of fermented radish. The yellow color is obtained from the gardenia fruit in Korea or called chija, but because in Indonesia there is none, so I replaced it with "turmeric" to get the yellow color.

Materials that must be prepared:

- 1 medium radish

- 500 ml of water

- 2 bay leaves

- 2 tablespoons of vinegar

- 2 tablespoons of sugar

- 1 tablespoon of grated turmeric

How to make danmuji:

- Peel the radish and wash and then slice thinly

- Boil water until boiling, add sugar, bay leaf, vinegar and grated turmeric.

- Enter the radish that has been sliced ​​thinly into the boiling water until it is completely submerged, let it cool, then store it with the boiled water in the refrigerator, and the danmuji can be eaten.



 

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