Korean Radish Side Dish Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long does radish banchan last? ›

You can keep musaengchae for about 4 days in an airtight container in the refrigerator. Note that the radish may water over time, so be sure to drain the liquid before serving. Always bring Korean banchan to room temperature before serving.

Daikon radish is actually well-known for being a nutritional root vegetable. Low in calories, it also has an impressive amount of antioxidants, vitamins, and minerals. The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium.

Whole, unwashed Korean radishes should be wrapped in newspaper and stored in the refrigerator's crisper drawer for 1 to 2 weeks. They can also be stored in a root cellar, where they will keep for several weeks. Korean radishes can be sliced and frozen for later use in soups and stews.

In South Korea, The vinegar-marinated radish is served when eating Korean-fried chicken. Cube-shaped, crunchy vinegar- marinated radish is a cool, crisp substitute for celery sticks. Diced radishes are soaked in boiling water, vinegar, salt, and sugar for a day or so.

The greens of all radishes are edible, although some varieties have a fuzzy texture some eaters might find unpleasant.

Banchan is meant to be stored in your fridge and portioned out at meal times as needed. Depending on the banchan and how it's stored, some banchan will last in your fridge for a few days while others will last for weeks (even months in the case of kimchi).

Yes you can! The Texas A & M AgriLife Extension has directions for freezing radishes. Freezing radishes will alter their texture slightly as they are composed of mostly water. Cutting and blanching them prior to freezing helps to minimize this unwanted effect.

Like all pickled foods, these radishes also last a long time, but unfortunately, they don't stay at the peak of freshness forever. While you don't have to worry about them going bad quickly, if you store them properly in the fridge, pickled radishes lose their fresh crunch and tantalizing flavor over time.

This is commonly served on the side when eating Korean fried chicken, pizza, or pasta dishes. The sweet, briny, crunchy flavors of the pickled radish help cut the greasiness of fried chicken or pizza.

Do I need to peel Korean radish? ›

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Storing & Cooking Information

Handling: Trim the radish greens and roots. Peel if you like (though not necessary). Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately.

Radishes will last two to four days at room temperature, so the counter or pantry is a great option if you plan to consume them quickly. In the fridge, meanwhile, they should stay good for one to two weeks. For long term storage, consider freezing your radishes for up to six months.

You'll know your daikon radish is going bad if it becomes soft and limp instead of being firm and crunchy. It may also develop dark spots or start turning a yellow color.

Korean Radishes (Korean Mu)

An excellent substitute for daikon radish, Korean radishes are often used in Korean cuisine, offering a similar taste and crunch.

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 usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu).

White turnips will likely be your best bet when you can't find daikon, as the root vegetables are similar (but not identical) in appearance, flavor, and texture. Jicama. If you're looking to replicate raw daikon's crunchy texture, try substituting jicama.

Daikon, also known as winter radish or white radish, is a root vegetable native to Japan. Read on to learn more about daikon, its varieties, culinary uses, and much more.