Korean Pickled Radish (Danmuji) Hot Pot

A unique and comforting way to enjoy danmuji. The tangy-sweet pickled radish softens and intensifies in flavor when warmed in a flavorful broth, creating a delicious side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

175

Level

Easy

Yields

4 servings

Cost

£1.76

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

200gDanmuji (Korean Pickled Radish)(Sliced into 1/4 inch thick pieces)

£3.50

4cupsVegetable Broth(Low sodium preferred)

£0.60

4Dried Shiitake Mushrooms(Soaked in warm water for 30 minutes, then sliced. Reserve soaking liquid.)

£1.80

1tablespoonSoy Sauce(Adjust to taste)

£0.10

1teaspoonRice Vinegar(Optional, adds a bit more tang)

£0.05

2clovesGarlic(Minced)

£0.10

2Green Onion(Chopped, for garnish)

£0.50

1teaspoonSesame Oil(For flavor)

£0.15

0.5teaspoonGochugaru (Korean Chili Flakes)(Optional, for a touch of spice)

£0.25

Total Cost

£7.05

£1.76 per serving

The Method

1
If using dried shiitake mushrooms, soak them in warm water for 30 minutes. Reserve the soaking liquid and slice the mushrooms.
2
In a hot pot or medium pot, combine the vegetable broth, reserved shiitake mushroom soaking liquid (strain first to remove any sediment), soy sauce, rice vinegar (if using), minced garlic, and gochugaru (if using).
3
Bring the broth to a simmer over medium heat.
4
Add the sliced danmuji and shiitake mushrooms to the simmering broth.
5
Cover the pot and let it simmer for 20-25 minutes, or until the danmuji is softened and slightly translucent.
6
Stir in the sesame oil.
7
Garnish with chopped green onion before serving. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (375g)

175 kcal / 732 kJ

Carbs

25g

10% of RDA

Fat

7% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Adjust the amount of soy sauce and gochugaru to your liking. Taste the broth and adjust accordingly.

You can add other vegetables to the hot pot, such as enoki mushrooms, bok choy, or bean sprouts.

For a richer flavor, use homemade vegetable broth.

Don't overcook the danmuji, as it can become mushy. It should be softened but still have some texture.

Cooking Equipment

Hot Pot or Medium Pot

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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