| Mu Korean radish | |
|---|---|
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| Genus | Raphanus |
| Species | R. raphanistrum |
| Subspecies | R. raphanistrum subsp. sativus |
| Cultivar group | White radish |
| Cultivar | Mu / Korean radish |
| Origin | Korea |
| Korean name | |
| Hangul | 무 |
|---|---|
| Revised Romanization | mu |
| McCune–Reischauer | mu |
| IPA | [mu] |
Mu or Korean radish is a variety of white radish with a firm crunchy texture.[1]
Although mu (무) is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu). Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top. They also have a strong flavour, dense flesh and soft leaves. The greens of Korean radishes are called mucheong (무청) and are used as a vegetable in various dishes.
- ^ "Korean radish : Substitutes, Ingredients, Equivalents". GourmetSleuth. Archived from the original on 24 December 2016. Retrieved 23 December 2016.