Korean radish (Mu) (2024)

FAQs

What is a substitute for Korean radish mu? ›

If you can't find Korean radish, you can use Daikon radish. Pickling liquid- this is an extremely simple pickling liquid made with ingredients that you should already have in your kitchen. Salt, sugar, white vinegar, and water.

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.

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.

Mu or Korean radish is a variety of white radish with a firm crunchy texture. Mu. Korean radish. Genus. Raphanus.

No problem! In a pinch, you can substitute: White turnips. White turnips will likely be your best bet when you can't find daikon, as the root vegetables are similar (but not identical) in appearance, flavor, and texture.

Several root vegetables serve as suitable radish substitutes due to their texture and flavor profiles. Jicama is suggested for its crunchy texture and sweet taste. Turnips and beets provide an earthy flavor and are versatile in both cooked and raw dishes.

There is also mu, which is the Korean radish. The Korean radish is a type of daikon radish. It's similar to the long white Japanese radish, but it's shaped more like a potato. Another type of radish is called the watermelon radish, a variety of Chinese radish.

Daikon radish is actually well-known for being a nutritional root vegetable. Low in calories, it also has an impressive amount of antioxidants, vitamins, and minerals. The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium.

Radishes can be cooked as well as eaten raw. Cooking radishes softens their texture and mellows their spicy flavor, making them suitable for use in a variety of dishes such as stir-fries, roasted vegetables, soups, and salads.

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Can you eat the green part of Korean radish? ›

The greens of all radishes are edible, although some varieties have a fuzzy texture some eaters might find unpleasant.

If you don't want to have chicken, you could use beef, and if you don't have danmuji you can make some from my recipe, or use cucumber as a substitute. Slice the cucumber into strips lengthwise, then add salt, sugar, and vinegar and let sit a bit. Then squeeze out the excess water and use it in your gimbap!

Radish is a must to make kimchi more effervescent when fermented. Some people put sugar but I prefer not to have that unnatural sweetness. I like keeping my kimchi made with under 10 ingredients: Napa cabbage, radish, green onions, onions, garlic, ginger, chili pepper powder, sea salt, and some filtered water.

Traditional kimchi usually includes a type of radish—daikon—among its ingredients. Here we've reversed the proportions of radish to cabbage to showcase the radish crunch and taste. Using red globe radishes or French breakfast radishes gives this recipe its cheerful color.