Comments on: Korean radish (Mu) Delicious Korean cooking, recipes, videos, photos, cookbooks, and blog Sat, 31 Jan 2015 14:52:13 +0000 hourly 1 By: Krynauw Otto Wed, 20 Nov 2013 04:03:02 +0000 Maybe you’ll get some here:

By: ina78 Sat, 28 Apr 2012 05:12:47 +0000 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…

By: tastingkorea Thu, 01 Dec 2011 20:21:42 +0000 I have written an extensive post on mu. Please check it out here:

By: Sylvia Sun, 28 Nov 2010 04:06:40 +0000 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.

By: Maangchi Sun, 14 Nov 2010 14:20:57 +0000 yes, you can use daikon.

By: syamii Sun, 14 Nov 2010 11:55:21 +0000 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?

By: Maangchi Sat, 30 Oct 2010 03:22:23 +0000 No problem.

By: Isabela Fri, 29 Oct 2010 19:15:45 +0000 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 :).

By: Isabela Fri, 29 Oct 2010 14:14:29 +0000 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:

By: Maangchi Thu, 16 Sep 2010 18:01:31 +0000 My musaengchae (white radish salad) recipe is on now. Thank you for your patience!