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

FAQs

How long do Korean radishes last in the fridge? ›

Whole, unwashed Korean radishes should be wrapped in newspaper and stored in the refrigerator's crisper drawer for 1 to 2 weeks. They can also be stored in a root cellar, where they will keep for several weeks. Korean radishes can be sliced and frozen for later use in soups and stews.

Daikon radish has been referred to as a superfood for good reason. Low-cal, low-carb, and high in fiber, this natural, whole food is a no brainer when it comes to maintaining a healthy weight and aiding digestion.

It's an essential ingredient for making kimchi, adds a fresh taste to stew, and is also great in bibimbap (a Korean mixed rice dish). When I make this Korean stir-fried radish, I always use it for bibimbap. Because of that, I want this banchan (side dish) to be simple in taste and preparation.

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).

Handling Korean radish is the same as handling a carrot. Washing, peeling and cutting it to desired size and doing with it what you want! Raw Korean radish is a bit peppery with a slight sweet tone when it is raw but when its cooked that peppery spiciness disappears.

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.

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

Rich in potassium, radishes can help keep blood pressure under control by maintaining the sodium-potassium balance in the body. This anti-hypertensive property is the reason why everybody should have enough mooli in winters, when high blood pressure issues get worse, if not taken care of.

How many radishes can I eat a day? ›

Since the leaves appear to help lower blood pressure, eating too many of them might make your blood pressure too low if it is currently normal. While it's unclear what constitutes "too many," it's safest to stick to one serving of radishes per day, which the USDA considers a half-cup.

The idea behind buttering radishes is not dissimilar to that of having butter with Roquefort cheese – the butter tones down the strong flavors. It's a little trick the French play to bring foods into balance and it works. And it works even if your radishes are mild and almost sweet, as mine were.

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.

In Korean fried chicken, what is the white, square crunchy food they eat on the side? This side dish is pickled radish. It is typically called chicken mu (moo) which is literally 'chicken radish'. It is most commonly served with Korean-style fried chicken to counteract the grease.

Korean Radishes (Korean Mu)

An excellent substitute for daikon radish, Korean radishes are often used in Korean cuisine, offering a similar taste and crunch. Origin: As the name suggests, it is native to Korea. Characteristics: They are slightly green at the top, transitioning to pale at the bottom.

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).

Handling and Cooking Korean Radish

Handling Korean radish is the same as handling a carrot. Washing, peeling and cutting it to desired size and doing with it what you want! Raw Korean radish is a bit peppery with a slight sweet tone when it is raw but when its cooked that peppery spiciness disappears.

Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.