Produce

Dried Salted Radish

Chewy, salty preserved radish bits that add crunch and umami to Asian stir-fries and omelets.

Dried salted radish is daikon that has been salted and sun-dried into firm, chewy, amber pieces with a pungent, salty-savory flavor. A staple in Chinese, Thai, and Southeast Asian cooking, it is rinsed and chopped into omelets (chai poh), stir-fries, and rice porridge for a burst of crunch and umami. It keeps for a very long time and is used in small, intensely flavored amounts.

Dried salted radish is a preserved pantry staple essential to Chinese, Korean, Thai, and Southeast Asian cuisines. Unlike takuan (pickled radish) which is vinegar-brined, dried salted radish is salted and sun-dried, concentrating the radish's natural sugars and creating an intensely savory, chewy ingredient. The drying process transforms mild, crisp daikon into small cubes or strips with a concentrated umami character that deepens sauces, adds textural contrast, and provides backbone to simple dishes. When rehydrated, it retains a pleasant chew; when fried without soaking, it crisps into crunchy, salty bits. This ingredient bridges the gap between fresh and fermented—preserved through salt and dehydration rather than live fermentation, yet developing complex, deeply savory flavors that make it indispensable in everyday cooking across East and Southeast Asia. In Cantonese kitchens it is called ham choy and appears in the beloved classic of stir-fried eggs with preserved radish, while Korean households use mu-jangajji in bibimbap and namul side dishes.

Measured in: g
Storage: Pantry

Types & varieties

Plain Salted Dried Radish

Unscented base variety; most versatile for savory dishes

Chili Oil Dried Radish

Seasoned with chili flakes or chili oil; adds heat and color

Sichuan Peppercorn Variety

Seasoned with ground Sichuan pepper; adds numbing citrusy spice

Thai Chai Po

Preserved in salt; smaller cubes, commonly used in noodle soups

Korean Mu-Jangajji

Dried radish strips, often briefly pan-fried; used in bibimbap and namul

Selecting and Storing

When shopping, choose pieces that are uniformly dried without soft spots, discoloration, or off-odors. Avoid packages showing any moisture condensation. Transfer to airtight containers with a silica gel packet for pantry storage; refrigeration extends shelf life indefinitely and prevents any residual oil in seasoned varieties from going rancid. Properly stored, dried salted radish maintains quality for up to a year.

Look for uniform color and texture throughout the package
Avoid any signs of moisture or clumping
Seal tightly after each use to prevent moisture absorption

Common uses

Stir-fried with eggs (经典家常菜)Added to congee or jook for salty-sweet contrastStir-fried with pork or ground beefSteamed in stuffed peppers or lotus rootFried as a crispy garnish for rice dishesAs a topping for noodle soups such as Thai boat noodlesMixed into fried rice for umami depthIn Korean namul (seasoned vegetable) preparationsAdded to Sichuan mapo tofu for textural contrastAs a savory component in Chinese sticky rice (lo mai fun)

Tips & pitfalls

Always soak dried radish in warm water for 5–10 minutes before use to remove excess salt and rehydrate.
Rinse briefly after soaking if the variety is too salty for your taste.
Press out excess water after soaking with a clean towel before frying to ensure proper browning.
Add toward the end of cooking in soups or stir-fries to preserve some chewiness rather than cooking until completely soft.
When stir-frying without rehydrating (for extra crunch), use medium heat and allow the radish to toast in the oil for 1–2 minutes before adding other ingredients.
Store in an airtight container with a silica gel packet to prevent moisture absorption and mold.
Do not over-salt your dish—dried radish carries significant sodium; adjust other seasonings accordingly.

Nutrition

271kcal

Energy

1134 kJ · per 100 g

Where the calories come from

Protein 11%Carbs 87%Fat 2%

Protein

7.9g

16% DV

Carbs

63.4g

23% DV

Fat

0.7g

1% DV

Fiber

23.9g

85% DV

Sugars

37.3g

of which

Sodium

278mg

12% DV

Notable micronutrients

Folate74% DV

Potassium74% DV

Riboflavin (B2)52% DV

Calcium48% DV

Magnesium40% DV

Iron37% DV

Source · USDA FoodData Central · Radishes, oriental, dried

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In the shops

Matched grocery products

Organic Purple Radish Sprouts in 50g Tray
BROT D'OR · kg · Bonpreu
€1.69

Good to know

Also Known As: Dried salted radish cubes, preserved radish, jiamengcai (Chinese), mu-jangajji (Korean), chai po (Thai)
Primary Origin: China; also widely used in Korean, Thai, and other Southeast Asian cuisines
Base Ingredient: White radish (daikon or Asian varieties) cut into small cubes or strips
Primary Flavor: Intense salty-umami with subtle sweetness; can be mildly spicy depending on variety
Typical Texture: Chewy when rehydrated; crunchy when fried without rehydration
Shelf Life: 6–12 months stored airtight in a cool, dry place; indefinitely refrigerated
Sodium Content: Very high; always taste before adding salt to a dish
Rehydration Ratio: Approximately 1:3 (dried to water); expands significantly when soaked

Substitutes

Dried shrimp — Provides similar intense umami-salty flavor; use half the quantity due to stronger taste
Fermented black beans (douchi) — Similar salty-umami profile; rinse and chop before use; commonly paired with dried radish anyway
Salted turnip greens — Comparable texture and saltiness; readily available in Chinese markets
Shojin-dashi powder — For the umami component only; does not replicate the chewy texture
Kimchi (finely chopped) — Provides saltiness and crunch but introduces strong fermented tang; use sparingly