Korean cooking forum topics
Whenever I go to the market lately, the Korean radish’s (Mu) are not very good quality. They are too soft, with spongy interiors and bruises and scratches on the outside. I am wondering if this is because the grocer is not getting good quality ones or maybe they have just been sitting around for too long? Or is summer just not the good season for them? Maybe they are better in the fall? Just curious if anyone has been having the same problem…
Yes, definitely radishes are more tasty in the fall: sweet and juicy. But If you are lucky, you can still get good quality radishes at a Korean grocery store all year round. http://www.maangchi.com/ingredients/korean-radish
I have a post on mu if you are interested. http://tastingkorea.blogspot.com/2011/10/mu-is-not-daikon.html
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