Korean radish pages

Ponytail radish (Chonggakmu)

The radishes are not large, usually 2 to 4 inches long, and very firm and crispy. They are mostly used for chonggak kimchi. The Korean word chonggak (총각) means an unmarried young bachelor. In the old days, an unmarried man traditionally had a hairstyle that resembled the greens of this vegetable, which is how it […]

Braised mackerel with radish (Godeungeo-mujorim)

This is the most popular way of cooking mackerel in Korean cuisine

Musaengchae (Radish salad)

Cooked radish side dish (Muwoonamul)

Ingredients 1 medium size Korean radish, kosher salt, garlic, toasted sesame oil, vegetable oil, shredded red pepper (silgochu). Cut radish into thin strips. Make about 5-6 cups. Heat up a pan and add the radish strips, 1tbs vegetable oil, 1 ts kosher salt, and 1 clove of minced garlic. Sauté for a few minutes. Add […]

Daikon radish

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.

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 […]