My Korean Kitchen » white_radish http://mykoreankitchen.com A Practical Guide to Korean Food and Korean Fusion Food Fri, 13 Nov 2009 08:18:26 +0000 http://wordpress.org/?v=abc en hourly 1 How to Pick a Fresh and Delicious White Radish http://mykoreankitchen.com/2007/01/25/how-to-pick-a-fresh-and-delicious-white-radish/ http://mykoreankitchen.com/2007/01/25/how-to-pick-a-fresh-and-delicious-white-radish/#comments Thu, 25 Jan 2007 10:18:08 +0000 sue http://mykoreankitchen.com/2007/01/25/how-to-pick-a-fresh-and-delicious-white-radish/
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    • ]]>     I got a question from one of my readers. She was wondering if I have any tips on how to pick a fresh white radish(Mu-무). Let’s see how I pick it at the market. I go to the white radish corner and stare around to see if there is a cute looking radish. Cute looking radish!?

    What kind of method is that? I don’t know when that idea stuck in my mind, or maybe I read it somewhere that small radishes without any bruises or scars taste good.

    To answer her question properly, I researched a little bit.

    What is considered as a fresh and delicious radish

    • Evenly sized with clean and smooth surface (no bumps on the surface if possible).
    • Have as white skin as possible (it doesn’t taste as nice if it is darkish).
    • Heavy radish
    • Have as little green part near the head as possible, because green means it got too much sun so it doesn’t taste as nice.
    • Cut one leaf. If its inside section is green and fresh it is a good one, if it is whitish is bad.

    The picture below is the white radish I bought about a month ago. By the description above, I bought a bad radish. I thought it tasted nice though. :(

    Thinly Sliced Radish Kimchi radish

    How to store a white radish

    • Cut the leaves off and wrap it with news papers then keep it in the fridge. (The leafy part should face downwards).

    So the conclusion is that I was partially right about picking a cute looking radish. ;)
    If you have your own way of choosing it, do tell me. I would like to know. :)

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    Radish and Oysters on Rice (Gulbap in Korean)

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    Related posts:

    1. Thinly Sliced Radish Kimchi (Mu saengchae in Korean)
    2. Korean Ingredient Finds in Brisbane
    3. How to Keep the Mushrooms fresh in the Fridge

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