What does it taste like?
Flavor and texture vary by variety, freshness, and preparation.
Vegetables
무
Common aliases
korean radish · radish · daikon
Korean radish appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Flavor and texture vary by variety, freshness, and preparation.
Use the form and amount listed in the recipe; trim or rinse as needed.
Look for fresh korean radish with no off smell or sliminess.
Refrigerate promptly and follow the package date when one is provided.
Daikon is the closest common option; it may be milder or more watery.

A savory Korean-style soup of beef and radish simmered with oyster mushrooms, mung bean sprouts, green onion, and low-sodium soy sauce.
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Tender chicken braised with dried radish greens, root vegetables, peppers, and a lightly sweet soy-based seasoning.
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A clear, deeply flavored chicken soup with shredded chicken, radish, onion, chilies, and a broth simmered from chicken bones, kelp, garlic, and green onion.
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A clear seaweed soup with clams, radish, dried shrimp, aromatics, and a light seasoning of low-sodium soy sauce and glasswort powder.
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A clean, light cod soup with bean sprouts, water dropwort, crown daisy, chilies, and hand-torn mugwort dough in a dried pollock and kelp broth.
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A clear, spicy beef soup made with shredded brisket, seasoned fernbrake, radish, onion, scallions, enoki mushrooms, and Cheongyang chilies.
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Fresh baby napa cabbage and scallions tossed in a spicy dressing of potato, chili powder, plum syrup, fish sauce, salted shrimp, radish, onion, ginger, and garlic.
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A clean, savory soup of mussels, napa cabbage, and radish finished with garlic, green onion, and red chili.
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A refreshing water kimchi with napa cabbage, radish, carrot, herbs, fresh ginseng, and a lightly spiced chili broth.
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