Not an unfamiliar ingredient, the Korean radish has always been one of those ingredients we see but walk right past because, well, it’s just a radish. However, launching this whole “What the F is this” series has given us confidence in trying new things or even things we have seen but just never got around to trying – so Korean radish went straight into the cart! This radish does catch the eye because of its distinct white and green color, especially next to the more bland all white daikon. Just based off looks, the Korean radish seems much juicier than your common white radish or daikon. So let’s see learn more about this Korean radish!
Korean radishes are pretty much a staple in Korean cuisine. You can find it in soups, stews, salads, kimchi, and even their side dishes (
). It’s very similar to the daikon radish but shorter and fatter and usually green top and white bottom colored. Radishes were first cultivated in China then spread out to other Asian countries and eventually everywhere else. In America, you can find Korean radish in your Korean, Chinese or even Japanese super markets.
What Is Daikon Radish? Plus, How To Use The White Radish
Is the Korean name for radish and it contains lots of ascorbic acid, folic acid and potassium. Basically, it packs a ton of Vitamin C and it’s low in calories which makes it a strong contender for those trying to shed some weight. Maybe this is how Koreans stay so slender despite all the beer and noodles they eat?! (Haha!)
When picking Korean Radish at the store, make sure to look for firm green stems. If your radish doesn’t come with stems, as ours did not, then look for firmness in the radish itself. Any softness or spongey textures are a sign old age. For color, choose one that is a bit bright, rather than dull.
Storing Korean radish is best unwashed and wrapped in newspaper in a cool place. If your home is warm, keep it in the fridge. Keep in mind that if it’s too cold, it will get spongey in texture. You can freeze the ingredient by washing, peeling, cutting, and sealing it tightly in a bag – but keep in mind that frozen radish is best used in soups as it becomes very soft after defrosting.
Korean Radish Substitutes (8 Best + Worst)
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. If you have ever gone out to eat Korean food and your order came with a number of
You probably have had this ingredient: it’s in radish kimchi, cabbage kimchi, musaengchae which is a common banchan at least where we are and also can be found in soups and stews. We really like the idea of radish in soup because the texture of the cooked radish gives soups a nice bite.
Korean cuisine is amazing in that it always seems super complicated to make but it couldn’t possibly be, because usually it’s one Korean mom making everything by herself. Most dishes, even their side dishes, seem like so much trouble to make, which is why most opt to just buy Korean food from a restaurant; unless you’re lucky enough to have a Korean mom that keeps your fridge stocked. We struggled a bit on how we wanted to showcase Korean radish and went back and forth but felt it would be too obvious to make a Korean dish. The beauty of radish is that it is a blank canvas. The point of our “What the F is this” series is to first educate then inspire people to think outside of the box when it comes to ingredients. Just because something has the word Korean in it doesn’t mean it should only be use to make Korean food. With that said, it is a perfect ingredient for vegans and vegetarians as the adds texture in our Korean Radish Mango Salad or can substitute protein like in our Braised Korean Radish Tacos.
What Are The Benefits Of Eating Raw Radish?
Braised Korean Radish Tacos Korean Radish & Mango Salad Nagaimo: Episode Four | What the F is this?! Gobo/Burdock Root: Episode One | What the F is this?!
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Radish Salad (무생채 Moo Saeng Che)
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.With its unique appearance and interesting flavor, only the most adventurous eaters are likely to have tried — let alone heard of — the daikon radish. Often considered a staple in many Asian cuisines, the daikon is frequently featured in salads, side dishes, soups and stir-fries.
In addition to being incredibly versatile and nutritious, it can also bring a pop of flavor and texture to your favorite recipes. Plus, daikon radish nutrition is brimming with important nutrients and has been linked to several impressive health benefits, ranging from better blood sugar control to increased weight loss and beyond.
Korean Pickled Radish (치킨무)
The daikon radish is a type of radish that is native to certain parts of Asia, including China and Japan. Also known as the white radish, Japanese radish, Chinese radish and luobo, the daikon is a cruciferous vegetable related to other veggies, such as broccoli, cabbage and kale.
It resembles a large, white carrot, has a crispy texture, and is often eaten raw, cooked or pickled. The main difference between the daikon vs. radish is in terms of flavor — while most radish varieties have a peppery, pungent flavor, the daikon radish is a bit more mild.
The daikon nutrition profile is low in calories but high in important micronutrients like vitamin C, copper and folate. It also contains a good amount of fiber, packing nearly two grams into each serving.
How To Buy, Store, And Use Daikon Radish
Daikon radishes are a great source of antioxidants, which are important compounds that help neutralize harmful free radicals to prevent oxidative damage to the cells. In particular, daikon radishes are rich in quercetin and ferulic acid, two polyphenols that have been linked to a long list of health benefits.
Consuming a diet filled with high antioxidant foods could potentially help reduce the risk of many chronic conditions. One study out of the Netherlands even found that increased intake of cruciferous veggies could be associated with a lower risk of several types of cancer, including lung, stomach, colon and rectal cancer.
Daikon radishes are high in fiber and low in calories, making them a great addition to a healthy weight loss diet. Fiber moves slowly through the digestive tract, keeping you feeling fuller for longer to combat cravings and increase weight loss.
Are Radishes Good For You?
Not only that, but upping your intake of cruciferous vegetables could also help boost weight loss. Interestingly enough, one study out of Boston reported that each daily serving of cruciferous veggies was linked to 0.68 pounds of weight loss over a two-year period.
Adding daikon to your diet is an easy way to help stabilize blood sugar levels. This is due to the effects of fiber, which helps slow the absorption of sugar in the bloodstream to prevent spikes and crashes in blood sugar levels.
In addition to maintaining better blood sugar control, some research suggests that cruciferous vegetables like the daikon radish could also aid in the prevention of type 2 diabetes as well. A 2016 review analyzed the diets of over 306, 000 people and found that regular consumption of cruciferous veggies was tied to a significantly lower risk of developing type 2 diabetes.
Radish: Research Backed Benefits & How To Use
Daikon radishes are excellent vitamin C foods. This nutrient is an essential water-soluble vitamin that plays a key role in immune function.
Studies show that getting enough vitamin C in your diet can reduce symptoms and shorten the duration of many respiratory conditions, including the common cold.
Like other cruciferous vegetables, daikon radishes are also loaded with antioxidants, which help fight free radicals and protect against chronic disease. Antioxidants can also decrease inflammation and prevent damage to the immune cells, increasing the body’s resistance to illness and
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