WHAT IS IT?
Korean radish is a variety of radish that is very mild in flavour with a crunchy texture and used in a variety of Korean dishes. Not be confused with it’s cousin the daikon radish which has a stronger, pungent flavour.
HOW IS IT USED?
Unlike it’s cousin the Daikon Radish, the Korean radish is milder in flavour and can be used in salads and raw dishes. It is also used in a variety of broths as well and provides a sweet and mild flavour to it. Fantastic pickled as well! 🙂
Recipe Ideas for Korean radish usages:
WHERE DO I FIND IT?
You can typically find these at Asian supermarkets but are more commonly found at Korean supermarkets
When picking them out, make sure they are smooth skinned and not bruised. They should have a very firm texture. Look for the ones that have a bit of green at the top.
When eaten raw, it is mildly sweet (dare I saw, almost apple-like?) It is a lot milder than the daikon radish and does not have the earthy bitterness to it.
In it’s raw form, it is very crisp and crunchy, which is why they make fantastic pickles. In it’s cooked form, it is similar to the daikon radish and has a soft velvety consistency.
Korean radishes should be stored in the crisper drawer either wrapped in newspaper or covered in a bag with holes in it.