Root Vegetable | Vegan Vegetarian Gluten Free Low Calorie

Korean Radish

Raphanus sativus var. longipinnatus Allergen-Free
Korean Radish

Sourcing & Taxonomy

  • Family Brassicaceae
  • Primary Cuisine East Asian (Korean)
  • Seasonality Fall, Winter
  • Source Root vegetable

The Forktionary Angle

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Definition

A large, firm white radish, distinct from daikon, with a slightly firmer texture and a peppery yet sweet flavor, commonly used in Korean cuisine.

Sensory Profile

TasteMildly Peppery, Sweet, Slightly Bitter, Earthy
TextureCrisp, Firm, Crunchy, Tender
AromaMildly Pungent, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 cup sliced (116g)
Calories18 kcal
Total Fat0.1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.6 g
Total Carbohydrate4.1 g
Dietary Fiber1.6 g
Total Sugars2.5 g
Calcium27 mg
Iron0.3 mg
Potassium227 mg

Chef’s Secret

For a milder flavor in raw preparations, slice thinly and soak in cold water for 10-15 minutes.

Substitutions

Best Match

Daikon Radish

1:1

Very similar in texture and mild flavor; slightly less firm and peppery, but a common substitute.

Turnip

1:1

Offers a similar texture when cooked, but has a more pronounced peppery/earthy flavor.

Rutabaga

1:1

Good for hearty stews, firm texture, but has a distinct earthy, slightly sweet flavor.

Jicama

1:1 (raw)

Provides raw crunch and sweetness, but lacks the radish's slight pungency; good for salads.

Buying Guide

Choose firm, smooth radishes without soft spots or blemishes. The greens, if attached, should be fresh.

Flavor Pairings

Kimchi beef stews soups pickled vegetables braised dishes.