Korean radish

🔍 What is it?

Korean radish is short, plump, and light green at the top. It's firmer, less watery, and sweeter than Japanese daikon.

👅 Taste and Aroma

When raw, it's refreshing and slightly spicy; when cooked, it becomes soft and sweet.

🍳 How to use it

Kimchi like Kkakdugi and Dongchimi, beef radish soup (Sogogi Muguk), laid at the bottom of braised fish, or julienned for seasoned radish salad (Musaengchae). It's a Korean cooking rule that adding it to soup dishes makes the broth refreshing.

🛒 Purchase/Substitution Tips

Look for 'Korean radish (Mu)' at Korean grocery stores. It can be substituted with daikon, but daikon has more water, so kimchi made with it tends to get mushy easily. Wrap it in newspaper and keep it in a cool place to make it last longer.