How to eat Danmuji? Do I have to cook them or can I eat them raw?
How to eat Danmuji? Do I have to cook them or can I eat them raw?
by 134340724148
9 Comments
joonjoon
Raw. I like them with a little extra vinegar.
Korean Chinese style will have them dipped in chun jang.
You can also toss them with some other thing to made a side dish out of them. (Danmuji muchim)
Status-Ebb8784
There’s no such thing as a silly question. This is pickled so no cooking required. Only rinse them if the taste is to strong for you.
SooHoFoods
You can just eat right out of the pack! I do agree that vinegar is good!!
Black bean paste is yummy to dip them in if you have it! So good with black bean noodles too
134340724148
Thanks so much for the help guys, you are all so kind.
Hot-Evidence-5520
These are already sliced and ready to eat. 🙂 Sometimes I like to cut them in half and mix it with some garlic, sesame oil, sesame seeds, and gochugaru for a delicious side dish.
joshuacooksthendraws
Theyre like regular pickles! So you can pretty much treat them the same way
noobuser63
I like to eat them with anything fried. The vinegar is a nice counterpoint. The way you know you’ve had too many is when your rings don’t fit from the salt.
taradactyl5487
I was introduced to these as a side dish for jjajangmyeon (fermented black bean noodles). It’s a perfect pair, such a good dish. I like the slightly sweet flavor. I bought a Japanese bag recently that looks similar and it has a more savory flavor, not as sweet but still tasty.
Tiny_Goats
Yeah you’re good just eating these out of the pack. They’re pickled. It’s really like eating a pickle out of the jar. Except it’s a gigantic radish type root. And dyed violent yellow, for reasons unknown to me even though I am Asian and have eaten this my whole life.
Great contrast flavor to rice and more umami things, too. And these are even sliced! Sometimes they come whole and they can be intimidating to break down.
9 Comments
Raw. I like them with a little extra vinegar.
Korean Chinese style will have them dipped in chun jang.
You can also toss them with some other thing to made a side dish out of them. (Danmuji muchim)
There’s no such thing as a silly question. This is pickled so no cooking required. Only rinse them if the taste is to strong for you.
You can just eat right out of the pack! I do agree that vinegar is good!!
Black bean paste is yummy to dip them in if you have it! So good with black bean noodles too
Thanks so much for the help guys, you are all so kind.
These are already sliced and ready to eat. 🙂 Sometimes I like to cut them in half and mix it with some garlic, sesame oil, sesame seeds, and gochugaru for a delicious side dish.
Theyre like regular pickles! So you can pretty much treat them the same way
I like to eat them with anything fried. The vinegar is a nice counterpoint. The way you know you’ve had too many is when your rings don’t fit from the salt.
I was introduced to these as a side dish for jjajangmyeon (fermented black bean noodles). It’s a perfect pair, such a good dish. I like the slightly sweet flavor. I bought a Japanese bag recently that looks similar and it has a more savory flavor, not as sweet but still tasty.
Yeah you’re good just eating these out of the pack. They’re pickled. It’s really like eating a pickle out of the jar. Except it’s a gigantic radish type root. And dyed violent yellow, for reasons unknown to me even though I am Asian and have eaten this my whole life.
Great contrast flavor to rice and more umami things, too. And these are even sliced! Sometimes they come whole and they can be intimidating to break down.