The 5 Greatest Korean Radish Substitutes

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Do you understand what a Korean radish is? This huge, white radish, also known as mu, is popular in Asian cookery, where it is commonly used in soups and stews or shredded and pickled.

Don’t panic if you can’t get Korean radish at your local grocery shop.

Numerous suitable substitutions will work as well in your recipes.

These are five of the greatest Korean radish replacements.

What is Korean Radish?

Korean radish, also known as mu, is a winter radish used in Korean cuisine.

It has a long, white root with a milder taste than other radishes.

Daikon is often used in kimchi, a classic Korean fermented vegetable dish.

Pickled, stir-fried, or added to soups and stews are some ways to prepare it.

Daikon is well-known for its health advantages in addition to its culinary usage.

The roots are abundant in fiber, vitamins C and B6, and have been proved to help with digestion and intestinal health.

Korean radish is a staple in many Korean recipes and may be a nutritious addition to any diet.

The 5 Best Substitutes for Korean Radish

For people who do not have easy access to a Korean grocery shop or who simply cannot acquire Korean radish, many replacements will work in recipes.

Following are the top five Korean radish substitutes:

1 – Daikon

Daikon (Raphanus sativus) is a kind of radish that is often used in Asian cooking.

It has a white root that is lengthy and has a moderate, somewhat sweet taste.

Daikon is high in vitamins and minerals and provides a variety of health advantages.

It may assist to stimulate the immune system, improve digestion, and decrease inflammation, for example.

Moreover, daikon is a low-calorie, high-fiber meal, making it an excellent option for dieters.

Daikon is a tasty and nutritious root vegetable that deserves a place in your diet, whether you shred it into your favorite stir-fry or eat it raw as a healthy snack.

2 – Red Radish

Red radishes, like other radishes, are a root vegetable that is low in calories but abundant in nutrients.

They are high in vitamin C and include potassium, magnesium, and calcium.

Moreover, red radishes are high in fiber, which might assist control digestion.

Red radishes have a spicy taste that complements salads and other foods.

They may be consumed raw, cooked, or pickled.

When selecting red radishes, choose those that are firm and devoid of blemishes.

Radishes that are limp or have brown patches should be avoided.

Refrigerate radishes and use them within a week for the best taste.

3 – Indian Radish

The daikon radish, sometimes known as the Indian radish, is a long, white root vegetable native to Asia.

It tastes milder than regular red radishes and has firm flesh that is great for slicing and shredding.

Indian radishes may be eaten raw or prepared in a variety of ways.

They are often used in stir-fries and in soups and stews.

When cooked, Indian radishes soften and become somewhat sweeter in taste.

Indian radishes are high in vitamins C and B6, as well as potassium and magnesium.

They are available all year at most supermarkets.

4 – Turnips

Turnips are a versatile and tasty root vegetable that is sometimes ignored.

They may be eaten raw or cooked, and their mild taste complements a wide range of other dishes.

Turnips are also high in vitamins and minerals, such as vitamin C, potassium, and calcium.

Moreover, turnips are low in calories and fat, making them a nutritious complement to any diet.

Turnips, despite popular belief, may be a wonderful and healthy addition to any dish.

5 – Cabbage Heart

A cabbage heart is a kind of edible flower in the Brassica family, which also includes broccoli, cauliflower, and Brussels sprouts.

The cabbage heart is the plant’s unopened flower, and its buds are also known as cabbage roses.

Cabbage hearts are soft and have a mild taste similar to artichokes when cooked.

They may be steamed, boiled, or sautéed and are often used as a garnish for salads or soups.

Cabbage hearts are high in vitamins A and C, as well as fiber and potassium.


Finally, Korean radish is a flexible and tasty vegetable that can be utilized in a variety of cuisines.

These veggies taste and feel similar to Korean radish, making them ideal for replicating your favorite recipes.

Nonetheless, it might be difficult to find in other parts of the globe.

However, there are some excellent replacements available.


What can I use instead of Korean radishes?

White turnips may be substituted in a pinch. When you can’t get daikon, white turnips are a good substitute since their look, taste, and texture are comparable (but not identical).
Jicama. If you want to recreate the crisp feel of raw daikon, try replacing jicama.
Oct 25, 2021

Can you make kimchi without Korean radish?

The most common components are napa cabbage and white radish, but there are limitless ways to prepare kimchi, so you may switch out the items to your desire!

Is Korean radish similar to daikon?

Korean radish is similar to daikon (Japanese radish) in flavor and look, but Mu is generally shorter and rounder. It has a somewhat greener top than daikon, which is white all around. It has a thicker texture and a more flavorful flavor than daikon.

What can I use instead of daikon in Banh Mi?

If you can’t find daikon at your local grocery, use another variety of radish, such as red radish, watermelon radish, or purple top turnips. Either of these substitutes may offer a lovely crunch and taste comparable to daikon over Banh Mi.

What is the flavor of Korean radish?

When uncooked, Korean radishes have a mild, spicy, and mildly sweet taste with a crisp and luscious texture. When cooked, the roots’ flavor develops into a smooth, sweet, and neutral taste, and their flesh softens into a velvety softness.

What vegetable tastes like radish?


Kohlrabi has a crisp texture and a subtle peppery taste when eaten raw, similar to radishes. The overall taste is milder, with a trace of sweetness, but this brassica makes an excellent substitute.

Can I use regular radish in kimchi?

Daikon is a kind of radish that is often used in traditional kimchi. To highlight the texture and flavor of the radish, we’ve inverted the proportions of radish to cabbage. This recipe gets its bright color from the use of red globe radishes or French breakfast radishes.

Is daikon necessary for kimchi?

If you can’t get daikon this time of year, use another mild winter radish, a whole other and softly flavored vegetable (kohlrabi is wonderful), or leave it out entirely. Radishes in the spring and summer are peppery or spicy, giving the kimchi a distinct taste.

Can I use turnip instead of radish for kimchi?

Just replace turnips for the radishes. Just go here and follow the same instructions as for my fermented cubed radish kimchi. The only variation would be the fermentation period. Turnips are somewhat denser than radishes, thus they may need longer time in salt to make enough brine.

What is Korean radish in English?

Mu, also known as Korean radish, is a kind of white radish with a hard crisp texture. While mu () is also a general name for radishes in Korean, the word is most often used in its restricted connotation, referring to the white radish (, Joseon-mu).

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