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Native Korean Radish YEOL MOO Seeds
  • Native Korean Radish YEOL MOO Seeds
  • Native Korean Radish YEOL MOO Seeds
  • Native Korean Radish YEOL MOO Seeds
  • Native Korean Radish YEOL MOO Seeds

Native Korean Radish YEOL MOO Seeds

2,45 €

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

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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.


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.


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.


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)


VE 206 (20 S)


Зібране насіння?
Зібране насіння
Organic Seeds ?
Organic Seeds
Organic/natural ?
Organic/Natural: Yes
Edible ?
Sowing depth ?
Sowing depth 5 mm
Origin Country of Variety ?
Variety from: Korea
Medicinal Plant ?
Medicinal Plant: Yes
Scientific name:
Brassica oleracea

How to Sow Radish


Radishes are a hardy, easy-to-grow root vegetable that can be planted multiple times in a growing season. 

Here’s how to plant and grow radishes in your garden!

Radish seeds can be planted in both the spring and the fall, but growth should be suspended in the height of summer when temperatures are typically too hot. (Hot temperatures may cause radishes to bolt, making them essentially useless.)

Otherwise, radishes are one of the easiest vegetables to grow.



Plant in a sunny spot. If radishes are planted in too much shade—or even where neighboring vegetable plants shade them—they will put all their energy into producing larger leaves.

Like carrots, radish plants are primarily grown for their roots. Though the soil needs to be rich in organic matter, it should not be compacted. If your soil is more clay-like, mix in some sand to loosen it and improve drainage.

If your soil isn’t rich in organic matter, incorporate a few inches of aged compost or all-purpose fertilizer (see packaging for amount) into the planting site as soon as the soil is workable.

Till your garden bed to remove any rocks or dirt clods before planting.

Practice three-year crop rotation. In other words, only plant radishes in the same spot every third year. This will help prevent diseases from affecting your crop.


For a spring planting, sow seeds 4–6 weeks before the average date of the last frost. See local frost dates here.

It’s best to plant radish seeds directly in the garden so as not to disturb their roots. Directly sow seeds outdoors 2 cm deep and 2,5 cm apart in rows 28 cm apart.

Plant another round of seeds every 10 days or so—while weather is still cool—for a continuous harvest of radishes in the late spring and early summer.

Plan on a fall planting. You can plant radishes later than any other root crop in late summer or early fall and still get a harvest. Sow seeds 4–6 weeks before the first fall frost.



Thin radishes to about 2 inches apart when the plants are a week old. Crowded plants do not grow well.

Consistent, even moisture is key. Keep soil evenly moist but not waterlogged. A drip irrigation system is a great way to achieve this. 

Putting a thin layer of mulch around the radishes can help retain moisture in dry conditions.



Radishes will be ready to harvest quite rapidly, as soon as three weeks after planting for some varieties.

For most varieties, harvest when roots are approximately 2,5 cm in diameter at the soil surface. Pull one out and test it before harvesting the rest!

Do not leave radishes in the ground long after their mature stage; their condition will deteriorate quickly.

Cut the tops and the thin root tail off, wash the radishes, and dry them thoroughly. Store in plastic bags in the refrigerator.

Radish greens can be stored separately for up to three days.


Radish seeds have a fairly long shelf life. Don’t be afraid to plant radish seeds that are up to five years old. All may not germinate, but you’ll have plenty that will.

USDA Hardiness zone

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