Korean cooking ingredients

Korean radish

Mu

Good Korean radishes are firm and the skin is a little shiny, without any scratches. The top should be a little green. The photo below is a is a good example of quality Korean radishes you should be choosing.

Korean radish is a varietal of the Daikon radish but it’s very different than the Daikon you might find in the store. It’s shorter, stouter, and has a pale green shade halfway down from the top. The flesh is denser than a Daikon and the leaves are a lot smoother. Be careful not to buy a Daikon by mistake!

Korean radish

Recipes that use korean radish (mu):

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33 Comments:

  1. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted April 28th, 2012 at 1:12 am | # |

    hello Maangchi,

    how is the taste? is it a litle bitter…? coz here we dont have korean radish or daikon, but we do have white radish, but it taste a litle bit bitter…

  2. tastingkorea CA My profile page joined 7/11
    Posted December 1st, 2011 at 3:21 pm | # |

    I have written an extensive post on mu. Please check it out here:
    http://tastingkorea.blogspot.com/2011/10/mu-is-not-daikon.html

  3. Sylvia My profile page I'm a fan! joined 9/08
    Posted November 27th, 2010 at 11:06 pm | # |

    Just harvested Korean radish from my garden, too cold at night to leave them in the garden.

    I used the recipes for baechu doenjang and Doenjang jjigae and made soup/stew from the radish leaves.
    This is what I put in my soup/stew:
    Deonjang
    Radish leaves
    tofu
    anchovy
    garlic (lots and lots)
    potato
    One onion
    green onion

    It was delicious!!

    I will make kaktugi tomorrow.

  4. syamii My profile page joined 11/10
    Posted November 14th, 2010 at 6:55 am | # |

    hello maangchi, is it ok if i change the asian radish that you are using to make black bean noodle to the daikon radish?if not any suggestion?

  5. Isabela Portugal My profile page joined 10/10
    Posted October 29th, 2010 at 10:14 am | # |

    Hello Maangchi!

    I’m from Portugal and the radishes sold here are slightly different, you think there are any problems in using them to make kimchi?

    A photo:
    http://www.loja.jardicentro.pt/images/horticolas/jardicentro_sementes_rabanete_cherry_belle.jpg

    • Isabela Portugal My profile page joined 10/10
      Posted October 29th, 2010 at 3:15 pm | # |

      Hello again,

      Well, I think I have my answer…you answered on the topic of Daikon Radish. I apologize for troubling you unnecessarily. Thank you :).

  6. Asmaroc
    Posted September 1st, 2009 at 8:09 pm | # |

    HI manngchi
    i’m from morocco i’m a new visitor of your set web i love the korean cooking and i want to know by what i can replace radish to make kimchi because radish doesn’t exist in morocco

  7. john billing
    Posted April 26th, 2009 at 4:40 pm | # |

    dear maangchi
    in england i can only get limited oriental products but as well as keen cook i am also gardener – do you know if i can get seeds of various korean vegetables/herbs to grow here?
    there is always the language problem too!
    john :-)

  8. Maangchi New York City My profile page joined 8/08
    Posted February 15th, 2009 at 10:38 pm | # |

    James,
    oh, ok. I know what you mean. recipe request!
    I will post it someday. Thank you!

  9. James
    Posted February 15th, 2009 at 8:20 pm | # |

    Hi,

    I am trying to find the recipe of korean radish with vinegar, but i cannot find it in your website.

    You know what I mean? it is a cold dish, that we can see with kimchi at restaurant.

    thanks in advance

    james

  10. Maangchi New York City My profile page joined 8/08
    Posted December 17th, 2008 at 12:28 am | # |

    Tetyana,
    radish soup is really popular soup. It’s very easy to make as you see in the recipe. I love minarimuchim too.

    Victoria,
    ok, chulmyun (쫄면)! It’s included in the list of my upcoming video recipes. Thank you!

  11. Victoria
    Posted December 16th, 2008 at 2:11 am | # |

    I would love to see a recipe for chul-myun!

  12. Tetyana
    Posted November 25th, 2008 at 7:52 pm | # |

    Maangchi,

    Thank you so much, you are great. I am definitely going to make radish soup and minarimuchim side dish.

  13. Maangchi New York City My profile page joined 8/08
    Posted November 24th, 2008 at 9:15 pm | # |

    Tetyana,
    How about making radish soup from my recipe?

    http://www.maangchi.com/recipe/oisobagi-kimchi

    water dropwort (“minari” in Korean) can be used in pancake with other ingredients. Check out my spinach side dish recipe. You can replace spinach with minari to make minarimuchim side dish.

  14. Tetyana
    Posted November 24th, 2008 at 3:22 pm | # |

    Hello Maangchi,

    Thank you for all your hard work you do for us :). I love love love your recipes. Ok, my question for today will be, what else besides kimchi can you cook with korean radish. We just went to korean store and I bought radish just in case, but actually have no idea what to do with it. and also i got there that herb name water dropwort, and I am not planning to cook fish soup right now, but would like to use the herb anyway, can you, please, tell me where else it is used?

  15. Maangchi New York City My profile page joined 8/08
    Posted November 3rd, 2008 at 8:19 am | # |

    Jenny,
    Good radishes are firm and the skin is a little shiny without scratch and the top part is a little green.
    Take a look at the photo of radishes on this page. Those are good quality of radishes.

  16. Jenny
    Posted November 2nd, 2008 at 6:03 pm | # |

    Hi Maangchi,

    I’ve found asian radishes at an asian market, but how do you know if they’re good or not? What’s the best way to pick a radish and see if it’s ripe? Thanks.

  17. Maangchi New York City My profile page joined 8/08
    Posted October 27th, 2008 at 4:39 pm | # |

    Stephanie,
    Yes, it’s radish salad called moowoo saengchae. The recipe will come soon. Thank you!

  18. Stephanie
    Posted October 27th, 2008 at 1:24 pm | # |

    Hi Maangchi

    A lil error in my post. The end should read like this…

    I visited a Korean restaurant last nite and they had a radish sidedish. It was julienned, spicy and crunchy with a hint of sesame oil. It was delicious. Anyway back to the sidedish, could I possible have the recipe for that?

    Thanks very much!!!

  19. Stephanie
    Posted October 26th, 2008 at 11:59 pm | # |

    Hi Maangchi

    Love your website! I’m from Malaysia. I recently became very interested in Korean food after being addicted to Korean dramas! :-D. You can’t imagine my delight when I stumbled onto your website via youtube! Tried making your kimchi and my children loved it (I make it less spicy for them). I eat it with my salad, cooked kimchi stew with it, added it into instant noodles and of course just eat it as it is (I was told by owner they use local chinese radish, so perhaps this answers Christine’s question ;-). Anyway back to the sidedish, could you possible have the recipe for that?

    Thanks very much!!!

    I visited a Korean restaurant last nite and they had a radish sidedish. It was julienned, spicy and crunchy with a hint of sesame oil. It was delicious.

  20. Sharolyn
    Posted August 15th, 2008 at 10:06 am | # |

    Oh…

    thanks alot..=]

  21. Maangchi New York City My profile page joined 8/08
    Posted August 13th, 2008 at 7:07 am | # |

    Sharolyn
    Sorry, I don’t know her email address.
    sweet rice flour is glutinous rice flour

  22. Sharolyn
    Posted August 13th, 2008 at 2:27 am | # |

    Hi,

    Maangchi i am from Singapore too…i cant find any sweet rice flour in singapore…so is it possible that i can have Christine Lim Simpson email address??

  23. Maangchi New York City My profile page joined 8/08
    Posted April 9th, 2008 at 5:39 am | # |

    Hi,Christine Lim Simpson,
    I’m glad to hear that you have made your own kimchi for a while!

    oh, I sometimes see Michael Smith’ Cooking show on TV.

    Thank you for your compliment.

  24. Christine Lim Simpson
    Posted April 9th, 2008 at 3:17 am | # |

    Thank you! I made some kimchi yesterday! It was my third time. The video of yours demostrating how to make kimchi is fabulous. Really helpful even to someone who has made the dish before. :)

    Singapore is a food paradise. We love to eat! My husband is from UK and he is a very good cook.

    By the way, have you seen canadian chef Michael Smith’s cooking show Chef at Home … your videos reminds me of him and you cook it the Korean way! Keep it up! You rock!

    Thank you again!

  25. Maangchi New York City My profile page joined 8/08
    Posted April 8th, 2008 at 6:23 pm | # |

    Hi,Christine Lim Simpson,
    oh, you are from Singapore! I notice many people from Singapore have visited my website recently.

    I have never used chinese long and white ladish so far, so I can’t answer your question. I heard that the chinese radish is softer than korean radish.

    If you can’t find korean radish, who would care if you use the chinese radish! They are same species! : )

  26. Christine Lim Simpson
    Posted April 8th, 2008 at 4:13 am | # |

    Hi Maangchi,
    may I know if I can use the chinese white raddish to replace the Korean ones? I live in Singapore and I love o make Kimchi! :)


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