Korean Radish
About
Korean radish is a potato-sized radish used in various oriental dishes, from salads and kim chee to stir fires, soups and stews.
Information
Translations: Korejas Redīsi, Korėjos Ridikėlis, Korean ridiche, Korejski rotkvica, Hàn Quốc củ cải, Koreański Rzodkiewka, Koreaanse Radijs, कोरियाई मूली, Radish coreano, Корейский Редька, Κορεάτικα Ρεπάνι, الكورية الفجل, 한국어 무, Korejský ředkvičky, Korea Lobak, Korean labanos, 韩国萝卜, Corea del rave, Korejski redkve, Kórejský reďkovky, Korean Ravanello, קוריאה צנון, Korean Rädisa, Корејски Ротквица, 韓国大根, Corée Radis, Korean Radieschen, Koreansk Radise, Koreansk reddik, Corea del rábano, Корейська Редька, Korean Retikka, Корейски репички
Physical Description
At maturity it can be between the size of a large potato and a small watermelon. It's mostly white with a hint of pale lime green towards the top.
Colors: white with pale green top
Tasting Notes
Substitutes: Daikon
Preparation and Use
It can be cut up into small cubes or chopped julienne and pickled in a brine. If you puree the radish and strain the juice from the pulp, the radish juice makes an excellent addition to a kalbi (Korean beef ribs) or bulgogi (Korean grilled beef) marinade.
Cleaning: Scrub the outside with a brush to get excess dirt off. You can use a regular potato peeler to remove the outside skin.
