The Korean radish is a type of daikon radish. It’s similar to the long white Japanese radish, but it’s shaped more like a potato. Another type of radish is called the watermelon radish, a variety of Chinese radish.
Is daikon a Korean radish?
The word daikon is Japanese: Dai means “big” or “great”; kon means “root.” Combined, this translates to…well, “big root.” Its rounder Korean cousin is named mu. Another close relative, the vibrantly hued watermelon radish, originated in China.
What country is daikon from?
North China
| Daikon | |
|---|---|
| Species | Raphanus sativus |
| Subspecies | R. sativus subsp. longipinnatus |
| Cultivar group | White radish |
| Origin | North China |
What is Korean radish called?
Mu
Mu or Korean radish is a variety of white radish with a firm crunchy texture. Although mu (무) is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu).
Is daikon a Japanese word?
Daikon (大根, literally “big root”) is a generic term for radish in Japanese language. For example, European radish is called hatsukadaikon (廿日大根) in Japan. In the West, the word daikon sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties.
Is daikon similar to Korean radish?
Substitute for Korean radish
A good replacement for the Korean Radish is Daikon (less crunchy) or you can substitute a common red radish.
What is the difference between daikon radish and Korean radish?
Though similar in taste and look to daikon (Japanese radish), mu is generally shorter and rounder than daikon. Its also slightly green toward the top, whereas daikon is white throughout. Its texture is denser than daikon, and its flavor is stronger.
Where is daikon grown in Japan?
Nerima-daikon : produced mainly in the Tokyo area. It is often picked in brine: tsukemono. Miura-daikon : It is an improved species of Nerima-daikon cultivated in the Miura peninsula, south of Tokyo. Spicy, it is used as a condiment (raw and grated).
Is Chinese radish the same as daikon?
Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.
Is Chinese turnip same as daikon?
Chinese turnip is globular and tan colored, although the inner flesh is white and crisp texutred, like daikon. The flavor of the Chinese turnip is milder than daikon, closer to a water chestnut, although not as sweet, than a radish. Both daikon and Chinese turnip can be eaten raw or cooked.
Where is Korean radish from?
Korean radishes, botanically classified as Raphanus sativus, are a cool-season variety belonging to the Brassicaceae family. The short and stout roots are native to Korea and are highly favored for their mild, sweet, and peppery flavor. Korean radishes are known as Mu, Joseon radish, Lo Bak, or Moo in Korea.
Is Korean radish healthy?
Daikon is an excellent source of various nutrients, including calcium, magnesium, potassium, and copper. Still, it’s highest in vitamin C and folate.
Can you eat raw daikon?
All parts of daikon can be eaten — not just the root, but also the greens and sprouts. You can eat daikon raw, pickled, or cooked. A daikon that is very large may be tastier when cooked.
What language is daikon?
Etymology. From Japanese 大根 (daikon, “big root”).
What’s the meaning of daikon?
Definition of daikon
: a large long hard white radish used especially in Asian cuisine also : a plant (Raphanus sativus longipinnatus) whose root is a daikon.
What does Japanese radish taste like?
When served raw, it’s mild and tangy, with a crisp and juicy texture. When cooked, it has a concentrated sweet flavor similar to cooked turnips.
Can I make kimchi without daikon?
Carrot or Daikon Radish: Traditional kimchi uses daikon radish for added crunch, though carrot works just as well (use whichever you have access to). Green Onions: Finally, green onions for flavor!
Can you use regular radish instead of daikon in kimchi?
Traditional recipes typically use the stout, white-fleshed Korean radish which has a crisp texture and flavor similar to Daikon. I typically make my version with purple Daikon radish. Any radish will work in this recipe.
Can I use red radish instead of daikon in kimchi?
Traditional kimchi usually includes a type of radish—daikon—among its ingredients. Here we’ve reversed the proportions of radish to cabbage to showcase the radish crunch and taste. Using red globe radishes or French breakfast radishes gives this recipe its cheerful color.
Why is my Korean pickled radish bitter?
The cause of daikon being bitter might not be because it’s “bad”. The fault lies somewhere else. Daikon already has a sharp taste that can come across as slightly bitter. That bitter taste can be enhanced if the daikon has experienced plant stress before its harvesting period.
How do you store Korean daikon?
Storing & Cooking Information
Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces. Blanch in boiling water for 2-3 minutes.