Happy New Year, everyone! I can’t believe this is my first post of 2013! I have been a slacker… I am going to do a little better. Thanks everyone for being so supportive of my blog even when I was gone for a month! I hope you all had a wonderful holiday. My little family went to Disneyland just before Christmas and we had a lot of fun. My two boys were so excited to ride all the fun rides. My four year old’s favorite is the roller coasters. He rode most of the roller coasters except for the really scary one at California’s Adventure but man, he is just the opposite of me. He loves roller coasters. He loves all the fast, crazy, scary rides…. just like his daddy. I had fun riding all the cutesie, fun ones. I hated the Ferris Wheel. Yikes. That scared me to death.
Danmuji is yellow daikon and it is a popular side dish in Korea. You can find yellow danmuji at any Korean or Japanese grocery stores. Danmuji is used in Kimbap and it always comes with Korean-Chinese dishes.
I like to cut Danmuji in half moons… and one of my favorite ways to eat Danmuji is with some gochugaru (Korean red pepper flakes). It’s sour and spicy at the same time and it’s just perfect.
Yellow Danmuji looks like this… I cut it in half and slice it in half moons.
You can eat it plain but I like to dress it up a little with some of my favorite spices.
- 1 yellow danmuji, cut in half and sliced in half moons
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- ½ tablespoons minced garlic
- 1 tablespoon Korean sesame oil
- ½ tablespoon sesame seeds
- In medium bowl, combine all ingredients and stir well using hand or spoon.