Korean radish

Mu 무

Good Korean radishes are firm and the skin is a little shiny, without any scratches. The tops are pale green halfway down and fade to cream. It’s a varietal of the Daikon radish but it’s it’s shorter, fatter, and heavier, the flesh denser and the leaves a lot smoother. Peak season is late fall.

As soon as I bring a Korean radish home, I wrap it in a paper towel, put it in a plastic bag, and refrigerate it. This prevents it from drying out and becoming spongy. It will last for 2 weeks this way.

An example of good quality Korean radishes you should be choosing

Korean radish for sale in Noryangjin market, Seoul

Posted on Tuesday, February 26th, 2008 at 11:33 pm. Last updated on February 16, 2020.
Tagged: 무우, 한국무우, korean food, korean ingredients, korean vegetable, muwoo

Recipes that use korean radish (mu):

35 Comments:

Tetyana
Posted November 25th, 2008 at 7:52 pm | Log in to reply.

Maangchi,

Thank you so much, you are great. I am definitely going to make radish soup and minarimuchim side dish.
Maangchi New York City joined 8/08 & has 12,051 comments
Posted November 24th, 2008 at 9:15 pm | Log in to reply.

Tetyana,
How about making radish soup from my recipe?

https://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.
Tetyana
Posted November 24th, 2008 at 3:22 pm | Log in to reply.

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?
Maangchi New York City joined 8/08 & has 12,051 comments
Posted November 3rd, 2008 at 8:19 am | Log in to reply.

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.
Jenny
Posted November 2nd, 2008 at 6:03 pm | Log in to reply.

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.
Maangchi New York City joined 8/08 & has 12,051 comments
Posted October 27th, 2008 at 4:39 pm | Log in to reply.

Stephanie,
Yes, it’s radish salad called moowoo saengchae. The recipe will come soon. Thank you!
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted September 16th, 2010 at 2:01 pm | Log in to reply.
  
  My musaengchae (white radish salad) recipe is on now. Thank you for your patience!
  https://www.maangchi.com/recipe/musaengchae
Stephanie& has 2 comments
Posted October 27th, 2008 at 1:24 pm | Log in to reply.

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!!!
Stephanie& has 2 comments
Posted October 26th, 2008 at 11:59 pm | Log in to reply.

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.
Sharolyn& has 2 comments
Posted August 15th, 2008 at 10:06 am | Log in to reply.

Oh…

thanks alot..=]
Maangchi New York City joined 8/08 & has 12,051 comments
Posted August 13th, 2008 at 7:07 am | Log in to reply.

Sharolyn
Sorry, I don’t know her email address.
sweet rice flour is glutinous rice flour
Sharolyn& has 2 comments
Posted August 13th, 2008 at 2:27 am | Log in to reply.

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??
Maangchi New York City joined 8/08 & has 12,051 comments
Posted April 9th, 2008 at 5:39 am | Log in to reply.

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.
Christine Lim Simpson
Posted April 9th, 2008 at 3:17 am | Log in to reply.

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!
Maangchi New York City joined 8/08 & has 12,051 comments
Posted April 8th, 2008 at 6:23 pm | Log in to reply.

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! : )
Christine Lim Simpson
Posted April 8th, 2008 at 4:13 am | Log in to reply.

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! :)