Mu radish, also know as Korean radish, is a variety of daikon radish characterized by its green coloring and short, plump shape. It is spicier and more peppery than daikon which makes it more suitable for raw or semi-cooked preparations such as pickles, kimchi, and crudites. Mu radish's fresh and spicy flavor becomes a mellow sweetness when cooked over a long period of time such as in stews and soups.
Uses: Grate using an oroshi plane and mix with chili to make the perfect accompaniment for noodles or sashimi. Cut into rounds and simmer with your favorite soups or stews to add flavor. Daikon makes for phenomenal pickles with just sugar, salt, and rice vinegar.