Korean radish
Korean radish, shorter and stouter than Japanese daikon, with a greenish shoulder — firm, juicy, mildly peppery and slightly sweet.
Korean radish is sold in Asian grocers, especially those with a Korean range, and in winter sometimes at farmers' markets. Its flesh is denser and less watery than ordinary white radish or daikon, so it holds its shape better in soups, braises and kimchi.
Substitute:
Daikon or ordinary white radish work well; they are more watery and softer, cook faster and release more liquid in kimchi, so shorten cooking times and drain more thoroughly after salting.
Used in
BugeogukKorean dried pollock soup: milky-white broth with radish and egg40 minDoenjang JjigaeKorean soybean paste stew with tofu, vegetables and anchovy broth45 minGalbijjimSoy-braised beef short ribs with radish, carrot and shiitake2 hJangjorimKorean soy-braised beef, eggs and shishito peppers in a sweet-salty sauce90 minMu NamulKorean side dish of tender radish matchsticks with garlic and sesame oil25 minMusaengchaeKorean radish salad: crisp matchsticks, sweet-sour and bright red with gochugaru45 minYukgaejangSpicy Korean beef soup with shredded brisket, bean sprouts and spring onions110 min