- The
radish (Raph****
raphanistrum subsp. sativus) is an
edible root
vegetable of the
mustard family, Br****icaceae, that was
domesticated in Asia prior...
- or mooli, Raph****
sativus var. longipinnatus, is a mild-flavored
winter radish usually characterized by fast-growing
leaves and a long, white, napiform...
- Mu or
Korean radish is a
variety of
white radish with a firm
crunchy texture.
Although mu (무) is also a
generic term for
radishes in Korean, the word is...
-
common name
radish cake is more accurate, as Western-style
turnips are not used in the dish but
rather shredded radish (typically
Chinese radish) and plain...
- 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...
-
Pickled radish,
called chikin-mu (치킨무, "chicken
radish") in Korean, is a
radish dish
served and
eaten with
Korean fried chicken. Like
other banchan, it...
-
Chonggakmu or
Chonggak radish, also
called ponytail radish, is a
variety of
white radish. It is a
small radish with many fine roots; of
which the entire...
-
garden cress, mustard,
radish, and wasabi, are
noteworthy for
their piquant flavors. The
hollow stems of
watercress float in
water. The leaf
structure is...
- (단무지) in the
context of
Korean cuisine, is a
pickled preparation of
daikon radish. As a po****r part of
traditional ****anese cuisine,
takuan is
often served...
-
consisting of
salted and
fermented vegetables, most
often napa
cabbage or
Korean radish. A wide
selection of
seasonings are used,
including gochugaru (Korean chili...
