Mu - Korean White Radish
Other Names: mu, white radish, daikon radish
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Although mu is a generic term for radish, it usually refers to a large variety of Asian white radish.
Mu is used in many Korean recipes ranging from kimchi to radish stew. It can be shredded or cubed and quick pickled as a banchan dish, sliced and used in soups or stews, pureed and used in seasoning pastes or marinades, grilled, braised, eaten raw, and more.
If you can find them, get Korean radish with the greens still attached. (Radish greens are used in a lot of dishes)
Radishes should be firm and white shading to light green at the top. Avoid those with larger bruises, yellow or soft spots, and excessive nicks and cuts from harvesting.
Radishes may be rinsed in cold water, dried, and wrapped in paper (grocery bags, paper towel) for refrigerated storage.
When shredding these large radishes, it is easier if they are cut in half from top to bottom, or even quartered for the very large ones.
