Korean Radish Side Dish Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long does Korean radish last? ›

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces. Blanch in boiling water for 2-3 minutes.

In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish. The round cylinder-shaped pickled radish is cut in half lengthwise and served thinly sliced. Simply put, it is half-moon shaped. Sprinkle with vinegar to enhance the sour taste.

Daikon Substitute

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. Jicama.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

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.

Korean radish, also known as mu, is an amazing root vegetable jam-packed with nutritional goodness! Not only is it low in calories and fat, it's high in fiber which helps you feel full for longer. Moreover, its high Vitamin C content makes it a great antioxidant that supports the immune system.

A good Korean radish is firm and heavy, has luminous skin with no lines. The top of the radish should be a pale green colour. To store it, you must wrap it in plastic. If you eat it raw, use it within two or three days.

The white, square, crunchy food commonly served as a side with Korean fried chicken is called "pickled radish" or "danmuji" in Korean. It's a type of yellow pickled radish that's slightly sweet and tangy, providing a contrast to the savory and spicy flavors of the fried chicken.

With a unique tangy flavor, pickled daikon radish adds complexity, texture, and a nutritional boost to any meal. Danmuji is easy to make and great to have in the fridge to elevate a plate or simply eat it on its own. Daikon radish is actually well-known for being a nutritional root vegetable.

They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.

Which part of radish is not edible? ›

It is a root vegetable; but has a much more distinct peppery taste compared to turnips or beets. Radishes are related to mustard seeds. All parts of a radish—the bulbs, seeds, and leaf tops—are edible.

Mu is Korean radish, and it is used to make MANY things in Korean cuisine! You may be familiar with Korean radish kimchi, also known as kkakdugi, but it isn't only used for pickling. Mu is often used in Korean cooking as well- you can find it in soups, stews, braises, and more.

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

Korean Radishes (Korean Mu)

An excellent substitute for daikon radish, Korean radishes are often used in Korean cuisine, offering a similar taste and crunch.

Mu or Korean radish is a variety of white radish with a firm crunchy texture. Although mu (무) is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu).

How to prepare and eat daikon radish? You can eat it raw atop salads, cook it in soups and stews, or simply pickle it as a side dish or condiment. Also, don't toss away the leaves!