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.

Larger than common radishes, the Korean radish has 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.

Nutritional Value

The Korean radish provides dietary fiber, vitamin C and carotene. Both the raw Korean radish and the kimchee it is popularly used to make are beneficial in supporting digestive health.

Serving Ideas

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.

Ethnic/Cultural Info

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.

Geography/History

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 50-70 days.

Seasons/Availability

Korean radishes are available year round with fall and winter harvests offering the most flavorful radishes.