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한국무우 pages

  1. Korean radish (Mu)

    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 […]

    Posted by Maangchi in Korean cooking ingredients on Feb 26th, 2008. Tagged: , , , , , , ,