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Korean Radish

A type of radish unique to Korea that is thicker and firmer compared to the long, thin Western radish or Japanese Daikon. It is a key vegetable in Korean cuisine, responsible for the refreshing taste of soups and the sweetness of braised dishes.

Flavor

When eaten raw, it is crunchy with a slightly spicy kick, but when cooked thoroughly, it becomes soft and releases a deep, refreshing sweetness and juice, as if sugar had been added.

Brands

As it is a fresh vegetable, 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

It can be substituted with Japanese Daikon. However, since Korean radish is much firmer, has less moisture, and is sweeter, it is better to reduce the cooking time when using Daikon. (※ Western radishes are unsuitable as their texture and flavor are completely different.)

Storage

For leftover radish, wrap the cut side tightly with plastic wrap to prevent moisture loss and store it in the crisper drawer of the refrigerator, where it will stay fresh for 1-2 weeks. You can also shred or slice it all at once and store it in the freezer to easily toss into soups later.

Used in

Beef 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 upper part, which turns green from sunlight, is sweeter and is good for raw radish salads (saengchae), seasoned side dishes, or salads. The lower white part, which was buried in the ground, has a stronger spicy flavor and is firmer, making it suitable for making soup broth or braised dishes.