Korean radish

Mu Korean radish
Genus	Raphanus
Species	R. raphanistrum
Subspecies	R. raphanistrum subsp. sativus
Cultivar group	White radish
Cultivar	Mu / Korean radish
Origin	Korea

Mu (Korean radish) is a variety of white radish with firm crunchy texture.^[1]

Although mu (무) is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to Joseon radish (조선무, Joseonmu). In Korean cuisine context, the word Joseon is often used in contrast to Wae, to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is referred to as Wae radish (왜무, Waemu) in Korea. Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh and softer leaves. The greens of Korean radishes are called mucheong (무청) and used as vegetable in various dishes.

Description

Korean radishes, like other radishes, are annual or biennial crop grown for the taproots. The rotund-cylindrical roots weigh about 800 grams (28 oz), being approximately 20 centimetres (7.9 in) long with diameter around 7–8 centimetres (2.8–3.1 in).^[2] The flesh of Korean radishes harvested timely is crisp, peppery and sweet.

The upper part of the roots are subterranean stems, from which the long ovate leaves grow. The pinnated leaves with enlarged terminal lobe and smaller lateral lobes are arranged in a rosette.^[2] The white to light purple flowers are borne on a racemose inflorescence, from April to May.^[2] Petals are twice as longer than calyx lobes, which are around 7 millimetres (0.28 in).^[2] There is a pistillum and tetradynamous stamen.^[2] The fruits are small pods around 4–6 centimetres (1.6–2.4 in), with hard shell and a reddish brown seed.^[2]

Cultivation

Cultivation of radishes in Korea started in Three kingdoms era, and the crop was considered one of the most important in Goryeo era.^[3] In 2015, radish is the most widely cultivated crop in South Korea, with the cultivation area of 70,000 hectares (170,000 acres) and the annual yield of 4.5 million tons.^[4] Korean radishes take about 3 months to grow. If properly cellar-stored in the unfrozen ground, the radishes harvested in autumn can be preserved until the spring.^[2]

Culinary use

Every part of the plant is used, from the taproot to the greens. It is an essential ingredient in soups, stews, and also for making a base broth for various dishes.^[5]

drying mucheong

musun

Ingredients

• mucheong – radish greens, dried to make siraegi or used fresh in cooking
• mumallaengi – dried radish, prepared by julienning radishes and sun-drying them
• musun – radish sprout, grown from radish seeds
• siraegi – dried radish greens or dried leaves of napa cabbages
• ssammu – paper thin radish pickled in vinegar, salt, and sugar. Ssammu is one of the ssam vegetables, used to wrap samgyeopsal or galbi

Dishes

dongchimi

kkakdugi

mumallaengimuchim

mussam

• dongchimi – a type of water kimchi, made by pouring boiled and then cooled water to sliced and salted radishes, pickled chilli, and the ingredients that are put in a cheesecloth bag: apples, pears, garlics, gingers, chilli seeds, scallions, and mustard greens. The ingredients in the cheesecloth bag are taken out after 20–30 days.
• kkakdugi – a type of kimchi, made by marinating cubed and salted radishes with pureed mixture of red chilli, scallions, pear, and onion, aekjeot, gochutgaru (chilli powder), maesilcheong (plum syrup), and salt. Chopped scallions are usually sprinkled on top
• mubap – a type of bap (cooked rice), made of rice and sliced radishes. It is usually served with seasoned soy sauce.
• muguk – a type of guk (soup), made with slices of beef and radish, stir-fried in sesame oil, then cooked with water and soup soy sauce, and seasoned with salt and a dash of black pepper
• mujangajji – a type of jangajji (pickle), made by pan-frying mumallaengi (julienned and dried radish) soaked in soy sauce
• mumallaengimuchim – a type of namul, made by mixing soaked mumallaengi (julienned and dried radish) with pureed mixture of onions and red chilli, then adding soy sauce, soup soy sauce, minced garlic and ginger, gochutgaru (chilli powder), maesilcheong (plum syrup), sugar, and toasted sesame seeds
• munamul – a type of namul, made by stir-frying julienned and lightly salted radish in sesame oil, then adding chopped scallions, minced garlic, and toasted sesame seeds
• musaengchae – a type of namul, made by seasoning julienned radishes with gochutgaru (chilli powder), aekjeot, salt, maesilcheong(plum syrup), minced garlic, chopped scallions, and toasted sesame seeds
• musirutteok – a type of tteok (rice cake), more specifically a variety of sirutteok, made by made mixing rice flour with julienned radishes, putting steamed and pounded red beans on top, and steaming them in a siru (large earthenware vessel)
• mussam – a type of roll or wrap, made by wrapping shredded vegetables in ssammu (pickled radish paper)
• nabakkimchi – a type of water kimchi, made by pouring cooled gochutgaru-water to radishes and napa cabbages which are both cut into thin square slices and salted, and adding sliced scallions, thinly sliced garlic and ginger, and deseeded and thinly julienned red chillis. Gochutgaru-water can be made by putting gochutgaru (chilli powder) in a cheesecloth bag, and massaging the bag in a water seasoned with salt and sugar. Nabakkimchi is usually served with chopped minari and toasted pine nuts.

See also

• Chonggak radish
• Gegeol radish
• Young summer radish

References