Home » Ingredients » How to Pick a Fresh and Delicious White Radish

How to Pick a Fresh and Delicious White Radish

How to Pick a Fresh and Delicious White Radish | MyKoreanKitchen.com

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. I go to the white radish section (at a Korean grocery store) 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. 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.
  • When you break a leaf, if its inside section is green and fresh it is a good one and if it is whitish then it is bad.

The picture below is the white radish (Korean variety) I bought recently. Based on the description above, I think I bought a good radish. 🙂

Essential Korean Cooking Ingredients: Korean radish | MyKoreanKitchen.com

How to store a white radish

  • Cut the leaves off and wrap it with newspapers then keep it in the fridge.

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!

Some of my recipes using white radish


Filed under: Ingredients
Tagged with: daikon, how to's, radish

Written by: Sue

Last Updated:

Photo of author
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

I will only send you emails related to My Korean Kitchen. Unsubscribe at any time.

Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.

Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Subscribe
Notify of
guest
16 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers!

Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

Connect

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!