Korean radishes are low in calories and high in essential nutrients. They are an excellent source of vitamin C, fiber, and potassium. The greens, known as “mucheong” (무청), are also edible and rich in vitamins and minerals.

Culinary Uses: Korean radishes are incredibly versatile. They are commonly used in soups, stews, and kimchi. They can also be pickled, as in the popular side dish “kkakdugi” (cubed radish kimchi), or used fresh in salads. The firm texture holds up well in cooking, adding a delightful crunch to dishes.

Storage: Fresh Korean radishes should be stored in a cool, dry place or in the refrigerator. When stored properly, they can last for several weeks. The greens can be dried and used later in soups and stews.

• Locally sourced from Baguio
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• The image is for illustrative purposes only. The actual product may vary.