This mild radish can be a substitute for Korean radish when it’s not available.




Recipes that use daikon radish:



  1. lydiamoon25 Vista, CA joined 11/11
    Posted May 3rd, 2015 at 5:14 pm | # |

    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.

  2. miloodee joined 10/08
    Posted November 1st, 2010 at 10:12 am | # |

    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?

  3. S.Leigh Nicosia, Cyprus joined 8/10
    Posted August 17th, 2010 at 3:14 pm | # |

    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!

  4. John L. Dormido
    Posted August 26th, 2009 at 6:58 pm | # |

    What is the difference between daikon and Korean radish? Can I also use daikon radish in making kaktugi kimchi? Thanks.

    • Jennifer Suh
      Posted October 17th, 2009 at 2:16 pm | # |

      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!!

      • Maangchi New York City joined 8/08
        Posted October 17th, 2009 at 8:28 pm | # |

        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?

  5. CheekyScientist
    Posted July 28th, 2009 at 2:00 pm | # |

    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?

    • Epicurean Adventure Minneapolis, MN joined 8/10
      Posted September 6th, 2010 at 8:59 pm | # |

      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)

  6. CheekyScientist
    Posted July 23rd, 2009 at 1:21 pm | # |

    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?

  7. Andrea M.
    Posted April 20th, 2009 at 11:12 am | # |

    I need help please D-:
    Do you know the name of this dish and how to make it?


    • Maangchi New York City joined 8/08
      Posted April 20th, 2009 at 7:23 pm | # |

      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!

  8. Maangchi New York City joined 8/08
    Posted March 22nd, 2009 at 7:04 pm | # |

    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

    2: bulgogi jeongol (stew)

  9. Carrie
    Posted March 22nd, 2009 at 5:31 pm | # |

    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!

  10. Maangchi New York City joined 8/08
    Posted February 15th, 2009 at 6:03 pm | # |

    Katey J,
    Aloha! : )
    Check this recipe, I already posted the recipe.


  11. Katey J.
    Posted February 15th, 2009 at 4:16 pm | # |

    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.

  12. Khoas
    Posted January 21st, 2009 at 3:26 pm | # |

    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.


  13. Maangchi New York City joined 8/08
    Posted August 31st, 2008 at 10:24 am | # |

    Please check my kimchi recipe.
    I posted recipes for napa cabbage kimchi and radish kimchi (kkak du kie) there

  14. Lisa
    Posted August 31st, 2008 at 1:06 am | # |

    Can you send me a recipe on how to make daikon radish kimchee?

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