Good Korean radishes are firm and the skin is a little shiny, without any scratches. The tops are pale green halfway down and fade to cream. It’s a varietal of the Daikon radish but it’s it’s shorter, fatter, and heavier, the flesh denser and the leaves a lot smoother. Peak season is late fall.
As soon as I bring a Korean radish home, I wrap it in a paper towel, put it in a plastic bag, and refrigerate it. This prevents it from drying out and becoming spongy. It will last for 2 weeks this way.
An example of good quality Korean radishes you should be choosing
Korean radish for sale in Noryangjin market, Seoul
Maangchi ! I’d like to grow up my own korean radishes. Travelling ones are often bruised…
Do you know where I can find seeds ? I live in France, maybe you have some friends or fans here in Paris who could help me ?
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.
Ann
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.
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…
Maybe you’ll get some here:
https://www.maangchi.com/shopping/malaysia
I have written an extensive post on mu. Please check it out here:
http://tastingkorea.blogspot.com/2011/10/mu-is-not-daikon.html
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.
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?
yes, you can use daikon.
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
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 :).
No problem.
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
just skip it if radish is not available in your area.
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 :-)
I would like to plant so many different kinds of Korean vegetables, fruit trees, and flowers if I had a garden. I envy you! : )
Check this out please. https://www.maangchi.com/talk/topic/seeds-for-a-korean-vegetable-garden
James,
oh, ok. I know what you mean. recipe request!
I will post it someday. Thank you!
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
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!
I would love to see a recipe for chul-myun!
Maangchi,
Thank you so much, you are great. I am definitely going to make radish soup and minarimuchim side dish.
Tetyana,
How about making radish soup from my recipe?
https://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.
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?
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.
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.
Stephanie,
Yes, it’s radish salad called moowoo saengchae. The recipe will come soon. Thank you!
My musaengchae (white radish salad) recipe is on now. Thank you for your patience!
https://www.maangchi.com/recipe/musaengchae
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!!!
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.
Oh…
thanks alot..=]
Sharolyn
Sorry, I don’t know her email address.
sweet rice flour is glutinous rice flour
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??
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.
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!
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! : )
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! :)