Korean radish


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


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

Korean radish for sale in Noryangjin market, Seoul


Recipes that use korean radish (mu):



  1. Ann and Adam PNW My profile page joined 2/15
    Posted February 25th, 2015 at 3:54 pm | # |

    Hi Maangchi!
    I love you site and have recommended your recipes to several of my friends. I went to Korea this past summer and ate something that I would love to learn how to make, especially as the weather gets warmer. We had chicken and beer on the Han river and it came with a little container of Mu that was in a cold sweet/slightly vinegar broth. It was so refreshing. Do you know how to make this? It seems like it might be super easy, but I want it to taste as yummy as I had in Korea. :)

    Thank you, and I love your new Soondubujjigae recipe.

    • Maangchi New York City My profile page joined 8/08
      Posted February 25th, 2015 at 11:13 pm | # |

      Hi Ann,
      Thank you for sharing the story about your Korean trip! Having chicken and beer on the Han river sounds fantastic! : ) The radish pickle is very easy to make. Dice a radish into small pieces and marinate with sweet, salty, and sour brine made with water, salt, vinegar, and sugar. It’ll be in my upcoming cookbook soon.

  2. 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…

  3. 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:

  4. 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:
    Radish leaves
    garlic (lots and lots)
    One onion
    green onion

    It was delicious!!

    I will make kaktugi tomorrow.

  5. 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?

  6. 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:

    • 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 :).

  7. 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

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