Radish, Korean

Common Name: Mu

Korean Radish, Tae Baek,

무, Mu

There are many different varieties of Daikon, but all are larger and generally stronger flavored than the common red radish.

Also known as Daikon, white radish, Japanese radish, Chinese radish, icicle radish, lo bak, loh baak, mooli, Oriental radish.

A large Asian radish with a sharp but somewhat sweet taste, daikon is a white-fleshed variety of radish that was brought to China and Korea around 500 B.C.

Korean radish is used raw in a variety of dishes, most notably in the different types of radish Kimchi.

Cooked daikon is used like the turnip; it is often added to soups and stews and is delicious in a stir-fry with other vegetables.

Radish sprouts have a hot flavor that is similar to watercress. The sprouts may be added to soups, or used to season tofu and fish. Sprouts should be added at the last minute to ensure maximum crispness and flavor.

The variety most commonly available in Western markets is shaped like a large carrot and is usually about 1 foot long. Look for daikons that are firm with smooth skin. They will keep for up to a week refrigerated in a plastic bag.

Substitutes:

jicama, young turnip, radish, black radish, pickled ginger (as a garnish), parsnips (in soups or stews), turnips (in soups or stews).

Common Weights:

Large 7″ dia 13″ Long 1368g 48.3oz

Medium 6″dia 10″ Long 907.2g 32oz

Small 4 1/2″ dia 8″ Long 680.4g 24oz

Cup, Shredded 116g 4.1oz