Korean radish is a versatile vegetable used in many Korean dishes, including kimchi. It can be prepared raw, cooked, or pickled and is grown commercially in Korea and China. It is high in water, fiber, and starch and can be added to soups, stews, and salads.
A Korean radish is a type of Asian vegetable used in many Asian dishes, but perhaps especially those of Korean cuisine. The vegetable is part of the daikon radish family and is usually distinguished by its rounded to oblong shape. Korean radishes usually look like potatoes, while most other daikon varieties look more like thick carrots. Cooks can prepare the Korean varieties raw, cooked, or pickled. Dishes as diverse as soups, relishes and savory puddings can incorporate all elements of the vegetable.
Like all members of the Daikon family, the Korean radish is native to East Asia. It is most commonly grown as a crop on the Korean peninsula, hence its common name. The vegetable is often sold as lo bok, particularly in Asia.
The bok has a thick skin that is typically streaked, starting light green at the stem end but transitioning to a creamy white at the root. It grows underground as a tuber and is usually harvested in spring and early summer. Selective gardening has resulted in a number of Korean radish hybrids that can harvest year-round, and greenhouse growth also produces more continuous harvest seasons. The radish’s popularity in many aspects of Korean cuisine generally produces constant demand. As a result, radish is grown commercially throughout Korea and several places in China.
There are many ways to prepare Korean radish, although kimchi is among the most popular. Kimchi, also sometimes spelled kimchee, is a spicy, pickled condiment that can be made with a variety of different vegetables. The natural warmth of the back and the spicy finish of the Korean radish make it a good fit for inclusion. Radish kimchi usually involves small pieces or strips of peeled radish that has been soaked in a peppery brine for a number of days or weeks. The finished product can be sealed and stored for years as a reserve.
Korean radishes can also be added to soups and stews for substance. Radish is mostly water, but it also contains a number of useful fibers and starches. Adding chunks of radish can make even the most basic broths more substantial and nutritionally significant, and pureeing the vegetable can add texture and character.
Radish is also commonly eaten raw. The peel is normally removed before eating raw, as it tends to be quite bitter. Grated radish can be added to yogurt to create something of an all-purpose pudding or thick condiment to accompany a variety of dishes. The thin slices can also be served on salads or even eaten as a snack, usually with a little salt.
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