Native Korean Radish YEOL MOO Seeds

Native Korean Radish YEOL MOO Seeds

Price for Package of 20 seeds.

Korean radish are larger than most common radishes. They have a crisp, firm flesh that offers a relatively mild radish flavor and spice. Its thick, smooth skin is creamy white and capped with pale green shoulders. Though commonly sold with the greens removed both the root and the greens of this radish are edible. Its flesh is white with a texture and taste similar to that of the daikon radish. Unlike the carrot shaped daikon however, the Korean radish is rounded and plump with an oblong shape.

Seasons/Availability

Korean radishes are available year-round with fall and winter harvests offering the most flavorful radishes.

Current Facts

The Korean radish (Raphanus sativus), is an annual, cool season root vegetable and a member of the Brassicaceae or mustard family. Related to the daikon radish, the Korean radish is also known as Lo Bok, Mu and Moo. A hybrid variety known as tae baek was developed for a late summer to early winter growing season as the plants aren't normally productive in warm weather conditions.

Nutritional Value

The Korean radish provides dietary fiber, vitamin C, and carotene. Both the raw Korean radish and the kimchee are popularly used in Korean cuisine and are believed to be beneficial in supporting digestive health.

Applications

The Korean radish is most commonly used as an ingredient in kimchee. They are also popularly sliced thin, pickled and served as an appetizer or accompaniment to grilled meats. Its flesh is dense and crisp and stands up well to cooking. Add to soups, stews and stir-fries or slice thick and braise with pork or beef. Raw Korean radish can be thinly sliced and added to salads or bahn mi sandwiches. To store, wrap tightly in plastic and refrigerate. Best used within two weeks.

Ethnic/Cultural Info

In Korea, this radish is favored as a major ingredient in hot Korean kimchee. This variety is also commonly used for pickling in the Far East.

Geography/History

Most popular in Korean and Japanese cuisine, Korean radishes are grown year round throughout Asia. The Korean radish thrives in cool climates and is typically ready to harvest in fifty to seventy days.

Featured Restaurants

Restaurants currently purchasing this product as an ingredient for their menu.

The Bellows       San Marcos CA                 619-395-6325

Happy Pantry    Carlsbad CA       858-449-4666

Izakaya Pacific Beach     San Diego CA     858-274-2742

Saiko Sushi-North Park San Diego CA     619-886-6656

Gold Mine Natural Food Company         Poway CA           858-537-9830

Knotty Barrel     San Diego CA     619-269-7156

Sushi Tadokoro                San Diego CA     619-347-2792

Davanti Enoteca India St.             San Diego CA     619-237-9606

Harney Sushi Old Town                San Diego CA     619-295-3272

Stella Public House         San Diego CA     512-799-6462

Gyu-Kaku San Diego      San Diego CA     858-693-3790

Fish Pit San Diego CA     619-546-9369

Belmont Park Cannonball            San Diego CA     858-228-9283

Fishbone Kitchen            San Diego CA     619-643-2261

Recipe Ideas

Recipes that include Korean Radish. One  is easiest, three is harder.

Korean Bapsang                              Korean Radish Soup (Muguk)

Beyond Kimchee                             Radish Pancake

Maangchi                           Cooked Radish Side Dish

Eating and Living                             Korean Radish Soup (Mu Guk/Moo Guk)

No Recipes                        Radish Kimchi

The Kitchn                          Vegetarian Dduk Gook (Korean Rice Cake Soup)

Umami Holiday                Korean Pickled Radishes and Jalapenos

Korean Bapsang                              Musaengchae (Spicy Korean Radish Salad)