Variety of edible white radish
Mu (Korean: 무) orKorean radish is a variety ofwhite radish with a firm crunchy texture.[1]
Althoughmu is also a generic term forradishes in Korean, the word is usually used in its narrow sense, referring to thewhite radish, or more specifically Korean radish (조선무,Joseon-mu). Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top. They also have a strong flavour, dense flesh and soft leaves. Thegreens of Korean radishes are calledmucheong (무청) and are used as a vegetable in various dishes.
Korean radishes, like other radishes, are anannual orbiennial crop grown for thetaproots. The rotund cylindrical roots weigh about 800 grams (28 oz), being approximately 20 centimetres (7.9 in) long with their 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. Thepinnate leaves with enlarged terminal lobe and smaller lateral lobes are arranged in arosette.[2] The white to light purpleflowers are borne on aracemoseinflorescence from April to May.[2] Petals are twice as long as the 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 shells and reddish-brown seeds.[2]
Cultivation of radishes in Korea started in theThree Kingdoms era, and the crop was considered one of the most important in theGoryeo era.[3] In 2015, radish is the most widely cultivated crop in South Korea, with a cultivation area of 70,000 hectares (170,000 acres) and an annual yield of 4.5 milliontons.[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]
Every part of the plant is used, from thetaproot to thegreens. It is an essential ingredient in soups, stews, and also for making a base broth for various dishes.[5]
Ingredients
- mucheong – radish greens, dried to makesiraegi or used fresh in cooking
- mu-mallaengi – dried radish, prepared byjulienning radishes andsun-drying them
- musun – radish sprout, grown from radish seeds
- siraegi – dried radish greens or dried leaves ofnapa cabbages
- ssammu – paper-thin radish pickled in vinegar, salt, and sugar. It is one of thessam vegetables commonly used to wrapsamgyeopsal orgalbi.
Dryingmucheong (radish greens) to makesiraegi
Soakingmusun (radish sprouts) in water
Mu-mallaengi (dried radish)
Ssammu (pickled radish paper forssam)
Dishes
- dongchimi – a type of waterkimchi, made by pouring boiled and then cooled water to sliced and salted radishes, pickled chili, and the ingredients that are put in a cheesecloth bag: apples,pears, garlics, gingers,chili seeds,scallions, andmustard greens.
- kkakdugi – a type of kimchi, made by marinating cubed and salted radishes with pureed mixture of red chili, scallions,pear, and onion,fish sauce,chili powder,plum syrup, and salt. Choppedscallions are usually sprinkled on top.
- mubap – a type ofbap (staple), made ofrice and sliced radishes. It is usually served with seasoned soy sauce.
- muguk – a type ofguk (soup), made with slices of beef and radish, stir-fried insesame oil, then cooked with water andsoup soy sauce, and seasoned with salt and a dash ofblack pepper.
- mu-jangajji– a type ofjangajji (pickle), made by pan-fryingmu-mallaengi (julienned and dried radish) soaked in soy sauce.
- mu-mallaengi-muchim – a type ofnamul (seasoned vegetable dish), made by mixing soakedmu-mallaengi with pureed mixture of onions and red chili peppers, then adding soy sauce, soup soy sauce, mincedgarlic andginger, chili powder, plum syrup, sugar, and toastedsesame seeds.
- mu-namul – a type ofnamul made by stir-frying julienned and lightly salted radish in sesame oil, then adding choppedscallions, minced garlic, and toasted sesame seeds.
- mu-saengchae – a type ofnamul made by seasoning julienned radishes withchili powder, fish sauce, salt, plum syrup, minced garlic, chopped scallions, and toasted sesame seeds.
- mu-sirutteok – a type oftteok (rice cake), more specifically a variety ofsiru-tteok (steamed rice cake), made by made mixing rice flour with julienned radishes, putting steamed and pounded red beans on top, and steaming them in asiru (earthenware steamer).
- mussam – a type of roll orwrap, made by wrapping shredded vegetables inssammu (pickled radish paper).
- nabak-kimchi – a type of water kimchi, made by pouring cooled chili powder-water on 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 chili peppers. Chili powder-water can be made by putting chili powder in a cheesecloth bag, and massaging the bag in a water seasoned with salt and sugar.Nabakk-imchi is usually served with choppedwaterdropwort and toastedpinenuts.
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Media related toKorean radish at Wikimedia Commons