''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 specifically Korean radish (, ''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. The greens of Korean radishes are called ''mucheong'' () and are used as a vegetable in various dishes.
Description
Korean radishes, like other radishes, are an annual or biennial crop grown for 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 ...
s. The rotund cylindrical roots weigh about , being approximately long with their diameter around . 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. The pinnate leaves with enlarged terminal lobe and smaller lateral lobes are arranged in a rosette. The white to light purple
flower
Flowers, also known as blooms and blossoms, are the reproductive structures of flowering plants ( angiosperms). Typically, they are structured in four circular levels, called whorls, around the end of a stalk. These whorls include: calyx, m ...
inflorescence
In botany, an inflorescence is a group or cluster of flowers arranged on a plant's Plant stem, stem that is composed of a main branch or a system of branches. An inflorescence is categorized on the basis of the arrangement of flowers on a mai ...
from April to May. Petals are twice as long as the calyx lobes, which are around . There is a pistillum and tetradynamous stamen. The fruits are small pods around , with hard shells and reddish-brown seeds.
Cultivation
Cultivation of radishes in Korea started in the
Three Kingdoms
The Three Kingdoms of Cao Wei, Shu Han, and Eastern Wu dominated China from AD 220 to 280 following the end of the Han dynasty. This period was preceded by the Eastern Han dynasty and followed by the Jin dynasty (266–420), Western Jin dyna ...
era, and the crop was considered one of the most important in the
Goryeo
Goryeo (; ) was a Korean state founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korea, Korean Peninsula until the establishment of Joseon in 1392. Goryeo achieved what has b ...
era. In 2015, radish is the most widely cultivated crop in South Korea, with a cultivation area of and an annual yield of 4.5 million tons. 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.
Culinary use
Every part of the plant is used, from 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 ...
to the greens. It is an essential ingredient in soups, stews, and also for making a base broth for various dishes.
Ingredients
* ''mucheong'' – radish greens, dried to make '' siraegi'' or used fresh in cooking
* ''mu-mallaengi'' – dried radish, prepared by julienning radishes and sun-drying them
* ''musun'' – radish sprout, grown from radish seeds
* '' siraegi'' – dried radish greens or dried leaves of napa cabbages
* ''ssammu'' – paper thin radish pickled in vinegar, salt, and sugar. It is one of the
ssam
' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.samgyeopsal or galbi
File:Mucheong siraegi (drying Korean radish greens).jpg, Drying ''mucheong'' (radish greens) to make '' siraegi''
File:Musun (Korean radish sprout).jpg, Soaking ''musun'' (radish sprouts) in water
File:Mu-mallaengi.jpg, ''Mu-mallaengi'' (dried radish)
File:Ssammu (pickled radish paper).jpg, ''Ssammu'' (pickled radish paper for ''
ssam
' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.dongchimi'' – a type of water kimchi, 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,
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, and mustard greens. The ingredients in the cheesecloth bag are taken out after 20–30 days.
* '' kkakdugi'' – a type of kimchi, made by marinating cubed and salted radishes with pureed mixture of red chili, scallions,
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 ...
, and onion,
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, plum syrup, and salt. Chopped scallions are usually sprinkled on top.
* ''mubap'' – a type of '' bap'' (staple), made of
rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
and sliced radishes. It is usually served with seasoned soy sauce.
* ''muguk'' – a type of '' guk'' (soup), made with slices of beef and radish, stir-fried in sesame oil, then cooked with water and soup soy sauce, and seasoned with salt and a dash of
black pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter ...
.
* ''mu-jangajji ''– a type of '' jangajji'' (pickle), made by pan-frying ''mu-mallaengi'' (julienned and dried radish) soaked in soy sauce.
* ''mu-mallaengi-muchim'' – a type of ''
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 ...
'' (seasoned vegetable dish), made by mixing soaked ''mu-mallaengi'' with pureed mixture of onions and red chili peppers, then adding soy sauce, soup soy sauce, minced garlic and
ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...
, chili powder, plum syrup, sugar, and toasted sesame seeds.
* ''mu-namul'' – a type of ''
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 ...
'' (seasoned vegetable dish), made by stir-frying julienned and lightly salted radish in sesame oil, then adding chopped scallions, minced garlic, and toasted sesame seeds.
* ''mu-saengchae'' – a type of
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 ...
, made by seasoning julienned radishes with chili powder, fish sauce, salt, plum syrup, minced garlic, chopped scallions, and toasted sesame seeds.
* ''mu-sirutteok'' – a type of ''
tteok
''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...
'' (rice cake), more specifically a variety of '' siru-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 a '' siru'' (earthenware steamer).
* ''mussam'' – a type of roll or wrap, made by wrapping shredded vegetables in ''ssammu'' ( pickled radish paper).
* '' nabak-kimchi'' – a type of water kimchi, made by pouring cooled chili powder-water to radishes and napa cabbages which are both cut into thin square slices and salted, and adding sliced scallions, thinly sliced garlic and
ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...
, 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 chopped waterdropwort and toasted
pine
A pine is any conifer tree or shrub in the genus ''Pinus'' () of the family Pinaceae. ''Pinus'' is the sole genus in the subfamily Pinoideae.
''World Flora Online'' accepts 134 species-rank taxa (119 species and 15 nothospecies) of pines as cu ...
ssam
' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.Pickled radish served with Korean fried chicken
File:Soegogimuguk (beef radish soup).jpg, '' Soegogi-mu- guk'' (beef radish soup) with
rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
File:Chikinmu (pickled radish).jpg, <a class=){kind=link}