KOREAN MOO RADISH
Korean Moo Radish (Raphanus sativus), also spelt Mu, are a variety of white radish. This Korean radish is dense, crisp, and slightly sweet! It is an essential when cooking Korean dishes, and when cooked, their flavor deepens into a smooth, sweet, and neutral taste, and their flesh softens into a velvety consistency. They take nearly three months to grow due to their size!
In season: September to December
Nutritional value: Korean Moo Radishes are a good source of fiber, potassium, and vitamin C! These roots also contain folate, which is used in Eastern medicine as a natural ingredient to cleanse the digestive tract of toxins and waste.
Storage tips: The good news about Moo? It stores great! Simply cut a chunk off as you need it, and leave it be in the crisper drawer of your fridge otherwise! Being that they are a root vegetable, they store great through the Winter! You can also freeze Moo after cutting them into pieces, but once frozen, they can only be used for soups and stews.
Culinary uses: Korean Moo Radishes have near limitless culinary potential — eat raw, sauté, braise, grill, roast, stir-fry, steam, fry, pickle, ferment!
