DaikonEasy to find
Same weight, cut the same way
Milder, juicier and a little less dense. Cook a few minutes less in soups.
▼ peppery▲ juicier
Ingredient guide
Korean radish 무
Mu is a short, thick, dense Korean radish used in kimchi, soups, braises and quick-pickled sides. It turns sweet and soft when simmered.
Taste
Crisp, peppery and slightly sweet when raw; mellow, sweet and tender once cooked.
What to look for
Heavy, firm radishes with smooth skin and a pale-green top, in Korean and many Asian markets. Avoid soft or wrinkled ones.
Storing it
Keep whole in the fridge crisper for 1-2 weeks; wrap cut pieces in plastic.
How to find Korean radish, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- mu
- Korean radish
- Korean white radish
- 무
Show this at the shop무
Where to look
- Korean grocery stores, in the fresh vegetables
- Asian supermarkets (labelled Korean radish)
- Daikon is available in most large supermarkets
Watch out for
- Daikon is longer and slimmer — it is the substitute, not the same thing.
- Small red radishes are far too sharp and thin for stews.
Can't find Korean radish? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
TurnipEasy to find
Same weight, peeled
Slightly sharper and sweeter; good in soups and braises.
▲ peppery▲ sweeter
Where to buy it near you
More Korean ingredients
Green onion
대파
Fresh and mildly sweet with a gentle onion bite that mellows when cooked.
Gochujang
고추장
Spicy-sweet and savory with a fermented depth; the heat varies by brand.
Baechu Kimchi
배추김치
Sour, salty, spicy and savory. It gets tangier the longer it ferments.
Gosari
고사리
Earthy and subtle, with a chewy texture.