''Gegeolmu'', or gegeol radish, is a variety of white radish. It is a round, pungent radish with a thick rind and firm flesh that does not get soft even after a few years of storage as

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

. Being a speciality crop of

Icheon Icheon (; ) is a Administrative divisions of South Korea, city in Gyeonggi Province, South Korea. Together with Yeoju, Icheon is known as a center of South Korean ceramic manufacturing and is a Creative Cities Network, UNESCO City of Crafts and ...

and

Yeoju Yeoju (; ) is a Administrative divisions of South Korea, city in Gyeonggi Province, South Korea. Yeoju was a county but was raised to the status of a city in September 2013. Together with the neighboring city of Icheon, it is known as a major ce ...

in Korea, gegeol radish has been included in the

Ark of Taste The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distin ...

, an international catalogue of endangered heritage foods.

Description

The gegeol radish, smaller and firmer than 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 specifica ...

es, weighs about , including the

taproot 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 taproot ...

and the greens. This bulbous conical or napiform

root vegetable Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots, such as taproots and root tubers, as well as non-roots such as bulbs, corms, rhizomes, and ...

is about in diameter and in circumference. Its greens tend to grow outward rather than upward. Compared to regular

es, the gegeol radish has a lower water content but more

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

fibre Fiber (spelled fibre in British English; from ) is a natural or artificial substance that is significantly longer than it is wide. Fibers are often used in the manufacture of other materials. The strongest engineering materials often incorp ...

, and minerals (

magnesium Magnesium is a chemical element; it has Symbol (chemistry), symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 ...

potassium Potassium is a chemical element; it has Symbol (chemistry), symbol K (from Neo-Latin ) and atomic number19. It is a silvery white metal that is soft enough to easily cut with a knife. Potassium metal reacts rapidly with atmospheric oxygen to ...

, and

calcium Calcium is a chemical element; it has symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to it ...

). It also has a higher content of a sulfur compound that is responsible for its sharper taste. With regard to enzymes, the

protease A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalysis, catalyzes proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the formation of new protein products ...

and

myrosinase Myrosinase (, ''thioglucoside glucohydrolase'', ''sinigrinase'', and ''sinigrase'') is a family of enzymes involved in plant defense against herbivores, specifically the mustard oil bomb. The three-dimensional structure has been elucidated and is ...

activities of the Gegeol radish are higher but the α-amylose activity is lower than regular

es.

Cultivation

The gegeol radish has traditionally been grown in

cotton Cotton (), first recorded in ancient India, is a soft, fluffy staple fiber that grows in a boll, or protective case, around the seeds of the cotton plants of the genus '' Gossypium'' in the mallow family Malvaceae. The fiber is almost pure ...

fields or

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...

fields in the

and

areas of South Korea for household consumption, in between the rows of the main crops. More recently, it has also been cultivated as a local specialty crop for commercial purposes. Either the seeds or the roots are planted in early spring. In late spring or early summer, the seeds for the next spring can be gathered. The young leaves can be harvested throughout the spring, summer, and autumn for use as

namul ''Namul'' () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (), and spring vegetables are called ''bom-namul'' (). On the day of Daeboreum, the first full moo ...

vegetables. In autumn, the entire plant is harvested.

Culinary use

Because of the pungent

cruciferous Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels spr ...

flavour, the roots of the gegeol radish are often consumed after having been salted and buried in the ground during the winter. The greens are used fresh or dried in

soups Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to '' The Oxford Companion to Food'' ...

, and other dishes. Ingredients * ''gegeolmu-jocheong'' or gegeol radish syrup – made by the usual ''

jocheong ''Cheong'' () is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, ''cheong'' is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternati ...

'' (rice syrup)-making process, but substituting water with radish juice, squeezed out from boiled down gegeol radishes. * ''gegeolmu-ssi-gireum'' or gegeol radish seed oil – made by pressing gegeol radish seeds. * ''mucheong'' – radish greens, 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'' refers to radish stems and leaves or the outer leaves of cabbage dried in the sun and wind. ''Siraegi'' ...

'' or used fresh in cooking. * ''mu-mallaengi'' – dried radish, prepared by

julienning Julienne, , or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries French fries, or ...

radishes and

sun-drying Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since anc ...

them. * ''

'' – dried radish greens. Gegeol radish ''siraegi'' makes a good addition to dak-bokkeum-tang. Dishes * ''gegeolmu-dongchimi'' – a type of ''

dongchimi ''Dongchimi'' () is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ''dong'' () and ''chimi'' (, an ancient term for "kimchi" ...

'' (radish water

), made by pouring boiled and then cooled water onto sliced and salted gegeol radishes, pickled chilli, and the ingredients that are put in a

cheesecloth Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. The fabric has holes large enough to quickly allow liquids (like whey) to percolate through the fabric, but small enough to retain solids lik ...

bag: apples,

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn. The pear tree and shrub are a species of genus ''Pyrus'' , in the Family (biology), family Rosaceae, bearing the Pome, po ...

s, garlics, gingers, chili seeds,

scallions Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

, and

mustard greens ''Brassica juncea'', commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars ca ...

. The ingredients in the cheesecloth bag are taken out after 20–30 days. * ''gegeolmu-kimchi'' – a type of

, made by marinating diced and salted gegeol radish with lightly salted

and seasoning. The seasoning can be made by boiling

glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...

powder in water, cooling it, and mixing in

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

, chopped

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

s, minced garlic, grated ginger, and plum syrup. It is a salty kimchi that lasts more than three years. * ''gegeolmu-jangajji'' – a type of ''

jangajji ''Jangajji'' () or pickled vegetables is a type of ''banchan'' (side dish) made by pickling vegetables. * Unlike kimchi, ''jangajji'' is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. ''Jangajji'' dish ...

'' (pickled dish), made by dying diced and salted gegeol radish with

gardenia ''Gardenia'' is a genus of flowering plants in the coffee family, Rubiaceae, native to the tropical and subtropical regions of Africa, Asia, Madagascar, Pacific Islands, and Australia. The genus was named by Carl Linnaeus and John Ellis after ...

seed water, then soaking it in

brine Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawat ...

and letting it age. Tea and desserts * ''gegeolmu-cha'' or gegeol radish tea – made by dry-frying sliced gegeol radishes. The tea is known as a natural

antioxidant Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants ...

and also helps with respiratory ailments or light digestive problems. * ''gegeolmu-jeonggwa'' – a type of ''

jeonggwa ''Jeonggwa'' () is a crispy, chewy '' hangwa'' (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, '' mullyeot'' (rice syrup), or sugar water, then drying t ...

'', made by salting thinly sliced gegeol radishes overnight and draining it, then soaking them in rice syrup for 10 minutes and drying the soaked pieces on a tray for a day. When properly dried, the pieces are made into flower shapes. File:Gegeolmu_seed_oil_(Korean_radish).jpg, Gegeol radish seed oil

References

{{reflist Asian radishes Korean vegetables Leaf vegetables Root vegetables

Description

Cultivation

Culinary use

See also

References