The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 40 lbs : 3.51
This item was last sold on : 07/22/21
Korean radish are larger than most common radishes. They have a crisp, firm flesh that offers a relatively mild radish flavor and spice. Its thick, smooth skin is creamy white and capped with pale green shoulders. Though commonly sold with the greens removed both the root and the greens of this radish are edible. Its flesh is white with a texture and taste similar to that of the daikon radish. Unlike the carrot shaped daikon however, the Korean radish is rounded and plump with an oblong shape.
Korean radishes are available year-round with fall and winter harvests offering the most flavorful radishes.
The Korean radish (Raphanus sativus), is an annual, cool season root vegetable and a member of the Brassicaceae or mustard family. Related to the daikon radish, the Korean radish is also known as Lo Bok, Mu and Moo. A hybrid variety known as tae baek was developed for a late summer to early winter growing season as the plants aren't normally productive in warm weather conditions.
The Korean radish provides dietary fiber, vitamin C, and carotene. Both the raw Korean radish and the kimchee are popularly used in Korean cuisine and are believed to be beneficial in supporting digestive health.
The Korean radish is most commonly used as an ingredient in kimchee. They are also popularly sliced thin, pickled and served as an appetizer or accompaniment to grilled meats. Its flesh is dense and crisp and stands up well to cooking. Add to soups, stews and stir-fries or slice thick and braise with pork or beef. Raw Korean radish can be thinly sliced and added to salads or bahn mi sandwiches. To store, wrap tightly in plastic and refrigerate. Best used within two weeks.
In Korea, this radish is favored as a major ingredient in hot Korean kimchee. This variety is also commonly used for pickling in the Far East.
Most popular in Korean and Japanese cuisine, Korean radishes are grown year round throughout Asia. The Korean radish thrives in cool climates and is typically ready to harvest in fifty to seventy days.
Restaurants currently purchasing this product as an ingredient for their menu.
|Happy Pantry||Carlsbad CA||858-449-4666|
|Huntress||San Diego CA||619-955-5750|
|Sushi Tadokoro||San Diego CA||619-347-2792|
|Open Gym-White Rice||San Diego CA||619-799-3675|
|Sushi Exchange||San Diego CA||619-961-7218|
|International Smoke Del Mar||San Diego CA||619-331-4528|
|Lumi||San Diego CA||619-955-5750|
Recipes that include Korean Radish. One is easiest, three is harder.
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Kukje Super Market
Kukje MarketNear Daly City, California, United States
2350 Junipero Serra Blvd Daly City CA 94015
About 521 days ago, 2/21/20
Sharer's comments : Korean market with all the good stuff.
Little Tokyo Market Place
Little Tokyo MarketplaceNear Los Angeles, California, United States
333 S Alameda Street #100 Los Angeles CA 90013
About 540 days ago, 2/02/20
Super King Market - Lincoln AveNear Altadena, California, United States
2260 Lincoln Ave Altadena CA 91001
About 541 days ago, 2/01/20
Sasoun ProduceNear West Hollywood, California, United States
5116 Santa Monica Blvd Los Angeles CA 90029
About 542 days ago, 1/31/20
Sharer's comments : He has it all here.