Korean cooking ingredients:

Korean radish

Posted Tuesday, February 26th, 2008 at 11:33 pm
Tagged: , , , , , , ,

23 Comments:

  1. Asmaroc

    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

    Posted September 1, 2009 at 8:09 pm | #
    • Maangchi New York City
      joined August 6, 2008

      just skip it if radish is not available in your area.

      Posted September 1, 2009 at 8:19 pm | #
  2. john billing

    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 :-)

    Posted April 26, 2009 at 4:40 pm | #
  3. Maangchi New York City
    joined August 6, 2008

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

    Posted February 15, 2009 at 10:38 pm | #
  4. James

    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

    Posted February 15, 2009 at 8:20 pm | #
  5. Maangchi New York City
    joined August 6, 2008

    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!

    Posted December 17, 2008 at 12:28 am | #
  6. Victoria

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

    Posted December 16, 2008 at 2:11 am | #
  7. Tetyana

    Maangchi,

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

    Posted November 25, 2008 at 7:52 pm | #
  8. Maangchi New York City
    joined August 6, 2008

    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.

    Posted November 24, 2008 at 9:15 pm | #
  9. Tetyana

    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?

    Posted November 24, 2008 at 3:22 pm | #
  10. Maangchi New York City
    joined August 6, 2008

    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.

    Posted November 3, 2008 at 8:19 am | #
  11. Jenny

    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.

    Posted November 2, 2008 at 6:03 pm | #
  12. Maangchi New York City
    joined August 6, 2008

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

    Posted October 27, 2008 at 4:39 pm | #
  13. Stephanie

    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!!!

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

    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.

    Posted October 26, 2008 at 11:59 pm | #
  15. Sharolyn

    Oh…

    thanks alot..=]

    Posted August 15, 2008 at 10:06 am | #
  16. Maangchi New York City
    joined August 6, 2008

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

    Posted August 13, 2008 at 7:07 am | #
  17. Sharolyn

    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??

    Posted August 13, 2008 at 2:27 am | #
  18. Maangchi New York City
    joined August 6, 2008

    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.

    Posted April 9, 2008 at 5:39 am | #
  19. Christine Lim Simpson

    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!

    Posted April 9, 2008 at 3:17 am | #
  20. Maangchi New York City
    joined August 6, 2008

    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! : )

    Posted April 8, 2008 at 6:23 pm | #
  21. Christine Lim Simpson

    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! :)

    Posted April 8, 2008 at 4:13 am | #

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