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Golden Danmuji Sunrise Ramen Bowls

Golden Danmuji Sunrise Ramen Bowls

Danmuji, Korean Sweet Radish Pickle, is traditionally dyed yellow with Chija, Gardenia Fruits, but we have tweaked it to use our medicinally-charged, Golden Turmeric Powder to retain the beautiful hue of the Danmuji and infuse it with anti-inflammatory power! 

Here we have Danmuji Sunrise Ramen Noodle Bowls with Black Forbidden Rice Noodles, Miso-Shiitake Dashi Broth, Shoyu Tamago (Soy Sauce Eggs) and Bok Choy with the ultimate banchan spread: Danmuji (Korean Sweet Pickled Radish), Kkakdugi (Cubed Radish Kimchi), Sesame Carrots with Gomasio Sprinkle, Chanterelle-Cherry Bomb Pepper Kimchijeon served with Sriracha, Lime Wedges, Thai Basil, Scallions and Cilantro

The following recipe is for the (Quick) Golden Danmuji Pickles:
2-4 daikon radishes, topped and bottomed, peeled of blemishes
1 cup rice vinegar
1/2 cup raw sugar or honey
1 T sea salt
1 tsp. Golden Turmeric
a handful of black peppercorns
3 bay leaves

to create: 
1. Slice daikon into thin rounds ~ 1/4" or less thick.
2. Mix all ingredients (except daikon) in a saucepan. Bring to a boil and stir frequently. 
3. Once boiling, turn off the heat and add the daikon radishes.
4. Make sure they are all submerged in the liquid and stir a few times throughout the day. Let them hang out in the saucepan for 5-6 hours.
5. Eat now let  'em get their proper crunch they deserve..pour them into a glass jar or container and stick them in the fridge overnight.
6. Prepare ramen or use them as a side dish at your next din... DELISH! These will easily keep for at least a month in the fridge.

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