HOME

TheInfoList



Click Here for Items Related To - Chonggak Radish
OR:
Chonggak Radish on:   [Wikipedia]   [Google]   [Amazon]

''Chonggakmu'' or Chonggak radish, also called ponytail radish, is a variety of
white radish Daikon or mooli, '' Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consum ...
. It is a small radish with many fine roots; of which the entire plant, including the leaves and stems, is used in Korean cuisine.


Names and etymology

The
Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...
word ''chonggakmu'' () is a compound of ''chonggak'' (, "bachelor") and mu (, "radish"). In premodern Korea, unmarried men and boys pulled their hair into a long braid, while married adult men wore their hair in ''sangtu'', a topknot. On the day of the coming of age ceremony, a boy's braid was undone and it was first made into ''chonggak'', hornlike double topknots, before it was undone again and be made into ''sangtu''. As the shape of chonggak radishes resembled the shape of ''chonggak'' hair, it came to be called by the name of ''chonggak'' radish.


Description

The
taproots A taproot is a large, central, and dominant root from which other roots sprout laterally. Typically a taproot is somewhat straight and very thick, is tapering in shape, and grows directly downward. In some plants, such as the carrot, the taproo ...
of the radish weigh , and are about ten to thirteen times smaller than a regular
Korean radish ''Mu'' or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' () 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 specific ...
. The upper part of the roots are subterranean stems, from which the long ovate leaves grow. The roots are long and the rhizomes are long.


Culinary use

Radish greens, called ''mucheong'', is dried to make ''
siraegi ''Siraegi'' () is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage. ''Siraegi'' dishes * ''Siraegi-jijimi'' – a type of '' jijimi'' that is made by first cutting soaked ''siraegi'' ...
'' or used fresh in cooking. Whole, vertically halved, or quartered chonggak radishes along with the leaves and stems are often used to make kimchi, called ''chonggak-kimchi'', with the seasonings similar to those of '' kkakdugi'' (
radish The radish ('' Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten ra ...
kimchi). Chonggak radishes can also be used to make '' dongchimi'', a soupy winter radish kimchi. File:Chonggakkimchi (chonggak radish kimchi) 2.jpg, '' Chonggak-kimchi'' (chonggak radish kimchi) File:KOCIS Dongchimi (4814810848).jpg, '' Dongchimi'' (radish water kimchi) made with chonggak radishes


See also

*
Korean radish ''Mu'' or Korean radish is a variety of white radish with a firm crunchy texture. Although ''mu'' () 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 specific ...
* Gegeol radish * Young summer radish


References

Asian radishes Korean vegetables Leaf vegetables Root vegetables {{Brassicales-stub