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Donmoogee is made from pickled daikon radish which is hung out to dry then pickled in a base mixture of salt, rice bran, and sugar. After pickling for several months, the finished daikon radish becomes yellow in color, although most commercially produced donmoogee's are now dyed with food coloring. In Korea, donmoogee is often found as a side dish while eating chanjang myun or champong. It's also used as a filling ingredient when making Korean-styled sushi roll called gimbop.
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