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Radish, Korean |
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Common Name: Mu |
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Korean Radish, Tae Baek, |
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무, Mu There are many different varieties of Daikon, but all are larger and generally stronger flavored than the common red radish. Also known as Daikon, white radish, Japanese radish, Chinese radish, icicle radish, lo bak, loh baak, mooli, Oriental radish. A large Asian radish with a sharp but somewhat sweet taste, daikon is a white-fleshed variety of radish that was brought to China and Korea around 500 B.C. Korean radish is used raw in a variety of dishes, most notably in the different types of radish Kimchi. Cooked daikon is used like the turnip; it is often added to soups and stews and is delicious in a stir-fry with other vegetables. Radish sprouts have a hot flavor that is similar to watercress. The sprouts may be added to soups, or used to season tofu and fish. Sprouts should be added at the last minute to ensure maximum crispness and flavor. The variety most commonly available in Western markets is shaped like a large carrot and is usually about 1 foot long. Look for daikons that are firm with smooth skin. They will keep for up to a week refrigerated in a plastic bag. Substitutes: jicama, young turnip, radish, black radish, pickled ginger (as a garnish), parsnips (in soups or stews), turnips (in soups or stews). Common Weights: Large 7" dia 13" Long 1368g 48.3oz Medium 6"dia 10" Long 907.2g 32oz Small 4 1/2" dia 8" Long 680.4g 24oz Cup, Shredded 116g 4.1oz |
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Source Source: Sugiyama Food Composition Database |
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Nutrition Facts
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- Ingredients Index
- A - C
- Acorn Noodles - Dotori Guksu
- Acorn flour
- Acorns, raw
- Adzuki bean flour, raw
- Adzuki Beans, Dried, raw
- Adzuki beans, cooked, boiled, without salt
- Adzuki Beans, raw
- Agwi
- Arrowroot flour
- Asparagus, raw
- Bae - Korean Pear
- Baechu, raw
- Baechu, raw
- Bam, Raw
- Bam, Raw
- Barley flour or meal
- Barley malt flour
- Black Beans, cooked, with salt
- Blue Mussel, cooked, moist heat
- Bok Choy
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- Bokeo
- Buchu, Leaves, boiled
- Buchu, Leaves, boiled
- Buchu
- Buckwheat
- Buckwheat Flour, Asian
- Buckwheat Noodle, Wet, From Raw
- Bugeo
- Burdock root, cooked, boiled, without salt
- Burdock root, raw
- Cabbage, Napa, raw
- Chapssalgaru
- Chestnuts, Chinese, Roasted
- Chestnuts, Japanese, Raw
- Chinese Chives, Leaves, boiled
- Chinese Chives, Leaves, raw
- Chinese quinces Raw
- Chrysanthemum leaves, raw
- Clam, mixed species, raw
- Clam, mixed species, cooked, moist heat
- Cod, Raw
- Crab, Blue Crab, raw
- Crab, Flower Crab, raw
- Cress, garden, raw
- Crown Daisy, Raw
- Crucian carp, Raw
- Crucian carp, Raw
- Cucumber, peeled, raw
- Cucumber, with peel, raw
- D - G
- Daegu
- Daeng Myeon
- Dandelion greens, raw
- Dasima - Kelp, Kombu
- ddeok/tteok
- Doenjang
- Domi - Red Snapper
- Doragi, Balloon flower, Bellflower Root
- Dotori Guksu - Acorn Noodles
- Dotori
- Dotorigaru
- Dried Anchovies
- Dureup
- Eel, raw
- Eel, Freshwater
- Egg, Chicken, raw, fresh
- Egg, Duck, fresh, raw
- Egg, Quail, raw
- Fiddlehead Ferns, raw
- Fish Sauce, Thai
- Flatfish (flounder and sole species), raw
- Flatfish (flounder and sole species), cooked, dry heat
- Fungi, Cloud ears, dried
- Fungus, Black Tree ears, Dried
- Galchi
- Garlic, raw
- Ginger root, raw
- Nuts, ginkgo nuts, raw
- Gochu naeng-i gileum
- Onions, green, spring or scallions (includes tops and bulb), raw
- H - L
- Hairtail
- Hobak
- Japanese Angelica
- Jujube, dried
- Jujube, raw
- Kim - gim (Roasted Laver)
- King Oyster Mushroom
- Kiwi fruit, (chinese gooseberries), fresh, raw
- Kkaennip
- Kkaesoogeum
- Kkotge, raw
- Kochujang
- Kong
- Korean Parsley
- Leeks, (bulb and lower leaf-portion), raw
- Lettuce, looseleaf, raw
- Lettuce, red leaf, raw
- Lotus root, cooked, boiled, drained, without salt
- M - O
- Mackerel, Pacific and jack, mixed species, cooked, dry heat
- Mackerel, Pacific and jack, mixed species, raw
- Maesil - Japanese Plum
- Maesil-cha - Plum Tea
- Makchang
- Mineo
- Monkfish, cooked, dry heat
- Monkfish
- Monkfish, raw
- Mugwort Leaves, Raw
- Mung Bean Noodle
- Mung Bean sprouts, raw
- Mushroom, Coral - Ssari beoseot
- Mushrooms, enoki, raw
- Mushrooms, Maitake, Raw
- Mushrooms, oyster, raw
- Pine Mushroom
- Mushrooms, raw
- Mushroom, shiitake, raw
- Mushrooms, shiitake, dried
- Myeolchi jangguk - Anchovy Broth
- Napa Cabbage Kimchi
- Noodle, Daeng Myeon
- Nuts, chestnuts, chinese, raw
- Nuts, ginkgo nuts, raw
- Nuts, pine nuts, dried
- Nuts, chestnuts, chinese, raw
- Nuts, ginkgo nuts, raw
- Nuts, pine nuts, dried
- Octopus, common, cooked, moist heat
- Octopus, common, cooked, moist heat
- Odaeng
- Onions, raw
- Oyster, Pacific Oyster, cooked, moist heat
- Oyster, Pacific Oyster, raw
- P - Z
- Pacific saury Raw
- Pat 팥
- Pears, asian, raw
- Pears, Chinese, Raw
- Peppers, hot chile, sun-dried, ground
- Peppers, hot chili, green, raw
- Peppers, hot chili, red, raw
- Perilla
- Perilla, Leaves, Raw
- Perilla seeds Dried
- Persimmons, japanese, raw
- pork belly
- Potato flour
- Potatoes, red, flesh and skin, raw
- Potatoes, russet, flesh and skin, raw
- Radish, Korean
- Radishes, Ponytail
- Red Pepper Leaves
- Rice Wine
- Roasted Laver
- Roasted Laver
- Samgyeopsal
- Seoyang Hobak
- Shrimp, cooked
- Shrimp, cooked
- Soegalbi
- Spinach, raw
- Squid, cooked, fried
- Squid, raw
- Squid, cooked, fried
- Squid, raw
- Squid, Dried
- Ssmajang
- Ssukgat, Raw
- Starch, Sweet Potato
- Ueong, raw
- Ueong, raw
- Wasabi Oil
- Wasabi Oil
- yeolmu - Young Summer Radish
- Yeotgiereumgaru
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