Radishes are essential to Korean cuisine and show up in salads, stews, soups, braises, kimchi and banchan (side dishes). The Korean radish is similar to the daikon radish but is shorter, rounder and usually has a green shoulder.
01 of 06Moo Saeng Chae is a fresh Korean radish salad that goes well with savory stews and well-seasoned sauteed dishes. It's crunchy and fresh with a bit of spice.
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A summer kimchi that is vinegary rather than spicy, dongchimi falls into the “white” or “water” category of the many different types of kimchi. Although dongchimi requires a few days of brining, it is very simple to make and lasts for a very long time in the refrigerator. With a tart, refreshing flavor, this white water kimchi (mool kimchi) is popular in the hot months as both a side dish and a cold soup.
This kimchi and its broth serve as the base for dongchimi gooksu, a summertime cold noodle... soup.
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Summer Salad with Garlic and Yogurt Dressing
This vegetable salad has a lot of peppery notes and is perfect topped with a smooth yogurt and garlic dressing. The snappy mix of kirby cucumbers, red radishes, grape tomatoes, scallions and yellow peppers make this a fun salad to eat.
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Radish Cube Kimchi (Kaktugi)
Kaktugi seasonings are almost identical to those in baechu kimchi (which is made from Napa cabbage), but the crunchiness of the radish gives it a snappy texture all its own. It's also good for children or a large family-style meal, since it's a little easier to eat. Kaktugi is not hard to prepare and the hands-on time is not long, but as with most kimchi, you do have to wait at least a day for the fermentation process to work its magic.Continue to 5 of 6 below.
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Red Radish and Carrot Salad
This red radish and carrot salad is bright, tasty and easy to make. For an alternative preparation, slice the radishes and carrots into round slices.
Also look at this quick pickled radish for another easy side dish.
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Radishes were first cultivated in China and spread throughout Asia and then the whole world. They are members of the Brassicaceae (mustard or cabbage) family and are related to kale, broccoli, cauliflower, and horseradish.
Radishes are a low-calorie and low-fat food; a cup of sliced radishes has less than 25 calories.
According to Barry Sears, author of "The Top 100 Zone Foods," radishes supply small amounts of a few key vitamins, which makes them an important part of... your diet, particularly when combined with other vegetables that supply larger amounts of these nutrients. A 1/2 cup of radishes provides 14 mg of vitamin C. The same amount of radishes also contains trace amounts of other vitamins, including B vitamins, beta-carotene and folic acid.