This mild radish can be a substitute for Korean radish when it’s not available. Korean radish is shorter, fatter, heavier, firmer, and a little sweeter.
- Other English name(s): white radish, Japanese radish, Oriental radish, Chinese radish, lo bok, mooli
- Scientific name: Raphanus sativus var. longipinnatus
- Classified under: Fruits & Vegetables, Radishes
My cookbooks
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
Hi from CA. Thanks for this recipe.
i have a question. Re: How to dry Daikon for 3 days ?
“Cool dry or ubder the hot sun? ”
Thanks in advance,
Lydia from CA.
I think you are going to make danmuji, right? Put the daikons into a basket and let them sit in a cool place with good ventilation.https://www.maangchi.com/recipe/danmuji
Hi Maangchi,
Do you know why daikon radishes are cut into big chunks when cooking Korean braised beef short ribs? Is it because they kinda melt in the stew when cooked for a long time?
yes, indeed! : )
Hi Maangchi,
I live in Cyprus and we don’t have daikon or Korean radishes here. The only ones that I can get are the small red radishes. Will those be ok in the kimchi recipe? We also have kohlrabi here, would that work? I know it can be eaten raw it’s not spicy like a radish.
Thanks for your help, my husband LOVES kimchi!
yes, small red radishes are good to make kimchi! Kohlrabi won’t work well I think because it’s not as crispy as radish or red radish. But you could use it for my radish soup and dried pollock soup recipe.
http://en.wikipedia.org/wiki/Kohlrabi
https://www.maangchi.com/recipe/oisobagi-kimchi
https://www.maangchi.com/recipe/bugeoguk
What is the difference between daikon and Korean radish? Can I also use daikon radish in making kaktugi kimchi? Thanks.
I would also like to know what the difference is between daikon and Korean radish. I can’t find Korean radish in my neighborhood, though there’s plenty of daikon!!
Korean radish is firmer and sweeter than daikon, so I prefer to use Korean radish for kimchi. However, if Korean radishes are not available around you, why not using daikon?
Hi Maangchi,
About the question I asked previously. May I noe if daikon can be eaten raw for salads?or we nid to blanch them 1st? And if we need to blanch them how do we retain the crunchiness of the daikon in the salad?
Daikon Radish is delicious raw.
You don’t need to blanch it. You can just slice it into disks or match-sticks, or even grating it would be fine.
I sometimes buy daikon radish just to cut into slices and eat with a little bit of red miso mixed with vinegar and sesame oil spread on top.
(The miso-vinegar-sesame oil thing is my own invention. :D)
Hi Maangchi,
May I noe if the daikon can be eaten raw cos I noticed that it has been used in some cold salads. Or we need to blanch them before eating?
Yes, you can eat it raw.
I need help please D-:
Do you know the name of this dish and how to make it?
http://banchangage.com/shop/shopdetail.html?brandcode=017000000007&search=&page=
-Momo~*
yeah, it’s a kind of jangahjji which is a side dish that you can keep for a long time by storing it in the refrigerator. I will post some jangahjji recipe someday in the future!
Carrie,
hmmm, I’m not sure which dish you had in the Korean restaurant. check this out. I hope one of these is the recipe you are looking for.
1. Galbijjim
https://www.maangchi.com/recipe/galbijjim
2: bulgogi jeongol (stew)
https://www.maangchi.com/recipe/bulgogi-and-bulgogi-stew
I had a beef stew in a korean restaurant in HK that had daikon and carrots. Searching for the recipe! It was delicious and I think my kids would eat it too!
Katey J,
Aloha! : )
Check this recipe, I already posted the recipe.
https://www.maangchi.com/recipe/kimchi-kaktugi
Mahalo!
Aloha from Hawaii! I have been searching for a cold side dish recipe for Korean radish. One of my favorites is either fermented radish with Korean peppers. It is crunchy with a nice kick from the peppers. I assume that there is garlic, vinegar, sesame oil, radish and peppers but I am not sure how much of each to use. Do you have a recipe for a side dish like this? If so, what is the name? I adore it but haven’t had a chance to try and make it at home. As always thanks so much for your assistance and MAHALO (Hawaiian for Thanks!)for providing the wonderful recipes and ingredient lists.
Hi I also have been looking for this recipe.
and finally found what I believe is it.
I was told it was called:
“Al Tarri Moo Kung Jung Pickle”
but had no luck chasing that name up.
Hope it’s what you were looking for.
http://www.grouprecipes.com/63402/korean-pickle.html
Can you give me the recipe for the daikon salat with shrimps? How can I do the salat sauce in the korean way.Thank You.
Kindly regards.
Khoa
Lisa,
Please check my kimchi recipe.
I posted recipes for napa cabbage kimchi and radish kimchi (kkak du kie) there
Can you send me a recipe on how to make daikon radish kimchee?