Inventory, 40 lbs : 10.25
This item was last sold on : 05/14/22
Korean radishes are large roots, averaging 15 to 20 centimeters in length and 7 to 8 centimeters in diameter, and have an oblong to oval, stout shape with short, blunt, and curved ends. The plump radishes have thick, smooth, and firm skin, sometimes covered in fine root hairs, and showcases a bicolored appearance with a white base and pale green shoulders. Underneath the surface, the white flesh is dense, semi-aqueous, and crisp with a crunchy, snap-like quality. Korean radishes have a mild, peppery, and subtly sweet flavor when raw with a crisp and succulent nature. When the roots are cooked, their flavor deepens into a smooth, sweet, and neutral taste, and their flesh softens into a velvety consistency. In addition to the roots, Korean radishes produce edible leafy greens, providing vegetal, grassy, and green nuances.
Korean radishes are available year-round, with a peak season in the fall through winter.
Korean radishes, botanically classified as Raphanus sativus, are a cool-season variety belonging to the Brassicaceae family. The short and stout roots are native to Korea and are highly favored for their mild, sweet, and peppery flavor. Korean radishes are known as Mu, Joseon radish, Lo Bak, or Moo in Korea. Mu is sometimes used as a generic term for radish, but the crisp and dense bicolored variety is the most commonly referred to radish in local markets. Korean radishes are a staple ingredient in Korean cuisine and are stacked in large piles or layered in bins at local markets. The radishes can be consumed fresh, cooked, or fermented and are viewed as a filling and nutritious ingredient suitable for a wide variety of culinary applications. Despite their similarity in appearance to daikon radishes, Korean radishes are distinct from the Japanese radish and showcase a denser, crunchier consistency with a more peppery, subtly sweet flavor.
Korean radishes are a good source of fiber to regulate the digestive tract, potassium to balance fluid levels in the body, and vitamin C to strengthen the immune system while reducing inflammation. The roots also contain folate to develop healthy red blood cells and are used in Eastern medicines as a natural ingredient to cleanse the digestive tract of toxins and waste.
Korean radishes have a refreshing, peppery flavor well suited for raw, cooked, or fermented preparations. The large root is used similarly to daikon radish, and the skin can be scrubbed clean and left intact or peeled, depending on preference and recipe. Korean radishes can be chopped and tossed into salads, thinly sliced and layered into sandwiches, wrapped into fresh spring rolls, or cut into sticks and served with dips on appetizer platters. The radishes can also be incorporated into cooked preparations, developing a soft and tender consistency. Korean radishes contain a mild flavor when simmered into soups and stews and are commonly braised and served with roasted meats. They can also be mixed into stir-fries or prepared in small side dishes known as banchan. In Korea, the radishes are popularly quick-pickled, presented as a side dish, soup ingredient, or julienned and covered in spices and aromatics. Pickled radishes can also be stirred into cold noodle dishes, rice bowls, or served with barbequed meats. In addition to the roots, Korean radish leaves are edible and can be steamed, stir-fried, or sauteed as a vegetal side dish. Korean radishes pair well with aromatics such as garlic, ginger, and scallions, soy sauce, vinegar, sesame seeds, carrots, cucumbers, cabbage, meats including beef, pork, poultry, duck, and fish, and herbs such as mint, coriander, and cilantro. Whole, unwashed Korean radishes should be wrapped in newspaper and stored in the refrigerator’s crisper drawer for 1 to 2 weeks. They can also be stored in a root cellar, where they will keep for several weeks. Korean radishes can be sliced and frozen for later use in soups and stews.
Korean radishes are famously used to make kkakdugi, radish kimchi that dates back to the Joseon Dynasty. The name kkakdugi was derived from a slicing method known as kkakguk, giving the radishes a cubed, diced shape. The radishes are cut, soaked in saltwater, and mixed with spices and green onions to develop a subtly sweet, slightly watery, and refreshing peppery flavor. Kkakdugi was created during the reign of King Jeongjo in the 18th and 19th centuries. Legend has it that Princess Sukseon revealed the new radish kimchi dish at a royal dinner and presented it to the king, who was pleased with the dish, establishing it as a favored kimchi variation. Over time, the radish kimchi increased in popularity throughout Korea as it is said to have a longer shelf life compared to other types of kimchi. Historically, vegetables were difficult to grow during the winter season in Korea, leading families to practice fermenting and pickling vegetables to provide food during the cold, barren months. There are many different variations of kkakdugi throughout Korea, depending on the specific region, and families generally made a full year’s worth of kimchi at a time to reduce the laborious process. Families also use kimchi-making as a family affair, believing that the process unifies the members and establishes an intimate bond. Kkakdugi can be served as a tangy, spicy, and sweet side dish, or it can be incorporated into stews, stir-fries, rice bowls, and slaws.
Korean radishes are native to Korea, where the roots have been cultivated since the Three Kingdoms era, spanning between 57 BCE to 668 CE. The radishes were used fresh or prepared in fermented preparations to extend the root’s shelf life and have been favored throughout history for their subtly sweet and peppery flavor. Over time, Korean radishes increased in popularity, especially after they were utilized in kimchi preparations. Today Korean radishes are one of the top crops cultivated in Korea, producing over 4.5 million tons, and are sold through grocers, distributors, farmers, and local vendors. The radish variety is also grown in neighboring countries in Eastern Asia and in Europe, North America, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Korean Radish. One is easiest, three is harder.