Should I use the green part or the white part of the radish?

The top part, which is green due to exposure to sunlight, is sweeter and best for raw seasoned salads or side dishes. The bottom white part, which was buried in the ground, has a stronger spicy flavor and is firmer, making it ideal for making broths or slow-braised dishes.

← Ingredients

Ingredients

Korean Radish

Mu (Korean Radish)

A Korean-native radish that is thicker and firmer than the thin, long Western radish or Japanese Daikon. It is a key vegetable in Korean cuisine, responsible for the refreshing flavor of broths and the natural sweetness in braised dishes.

Flavor

When eaten raw, it is crunchy with a sharp, spicy kick, but when cooked thoroughly, it releases a smooth, deep sweetness as if sugar were added, along with refreshing juices.

Brands

Since it is a fresh produce item, there are no specific finished product brands.

Where to buy

The produce section of Asian markets. Recently, it is also frequently found in large Western supermarkets under the name 'Korean Radish'.

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Substitutes

Can be replaced with Japanese Daikon. However, since Korean radish is much firmer, has less moisture, and a stronger sweetness, it is recommended to slightly reduce the cooking time when using Daikon. (※ Western radishes are unsuitable as their texture and flavor are completely different.)

Storage

To keep leftover radish fresh for 1–2 weeks, wrap the cut surface tightly in plastic wrap to prevent moisture loss and store it in the refrigerator's crisper drawer. You can also julienne or cube the radish in large batches and freeze it to toss directly into soups or broths later.

Used in

Beef and radish soup (Sogogi-mutguk), base vegetable for braised fish (hairtail/mackerel), Kkakdugi (cubed radish kimchi), and pickled radish for chicken (Chicken-mu).

FAQ

Q. Should I use the green part or the white part of the radish?
A. The top part, which is green due to exposure to sunlight, is sweeter and best for raw seasoned salads or side dishes. The bottom white part, which was buried in the ground, has a stronger spicy flavor and is firmer, making it ideal for making broths or slow-braised dishes.