Given the interchangeability of both the radishes, it is quite common to confuse Korean radish with daikon. Most of this comes from the fact that they are usually replaceable by each other in any recipe or dish. It begs the question if they taste the same. For starters, one must know that while the differences exist, they are quite subtle.

Radish Korean and daikon may seem to have striking similarities, but certain characteristics help identify one another. For starters, the origin of both radishes differs. While daikon finds its home in China, Korean radishes are, well, from Korea.

Apart from this, daikon radishes are usually white and long, between 8-24 inches. Korean radishes, on the other hand, are white, round, and thick. Korean radishes also carry a pale green color on their heads that daikon radishes do not. In taste, daikon radishes are sweeter as compared to the Korean variety of the vegetable.

Here are some of the most obvious and not-so-obvious ones:

The Look: While Korean radishes are white, they have much smaller bulbs as compared to daikon. To put it simply, they are round and stout.

Daikon radishes are arguably some of the longest ones. They resemble carrots in length (sometimes longer) and shape.

The Color: While Korean and daikon radishes are both white, there is a subtle difference between them. Korean radishes are slightly greener around the head, while daikon radishes are only white.

The Feel: Korean radishes are far firmer and have a rather crunchier texture as compared to daikon. While the leaves on the daikon radishes are crunchier and firm, Korean radish leaves are softer to the touch.

The Taste: Daikon radishes have a subtle sweetness and a mild peppery taste. Korean radishes, on the other hand, are more peppery and less sweet.

The Origin: Korean radishes, as the name suggests, were born in Korea, while daikon radishes find their origin in China.

Now that we have established the difference between the radishes, one might wonder if the radish Korean variety has health benefits similar to daikon radish.

Is Korean Radish Healthy?

Korean radish is healthy and safe to consume. Some of its health benefits are:

Gut-Friendly: Like the other radishes, the radish Korean variety carries good bacteria that help in digestion and prevent bacterial infection.

Anti-cancer Properties: Consuming Korean radishes helps in preventing colorectal, stomach, and kidney cancers. Their high-fiber content aid in digestion and keeps the system clean and healthy.

Diet-Friendly: Whether you are trying to lose weight or maintain your fitness, start including Korean radishes in your diet. These are low-calorie, high-fiber vegetables that keep you full for a longer time and lose weight.

Medicinal Properties: Take the leaves of these radishes and brew them with your tea. The radish tea will lend comfort and instant relief from flu, cold, and headache.

Anti-Infection: Fungal infections are quite common among women (especially UTI). Eating radishes promotes urination and helps clean the kidneys and any underlying conditions they may have.

Skin-Hair Friendly: Radishes contain a high amount of folate that helps manage skin problems such as acne and blemishes. It also promotes better hair health.

With these and several other health benefits, it may come as no surprise that radishes have impressive nutritional facts to help one’s mind and body. Here are some of the nutritional facts that are associated with the radish Korean variety.

One bowl of raw Korean radish contains 18 calories.

Carbs 4 g
Dietary Fibre 1 g
Sugar 2 g
Vitamin C 37%
Calcium 3%
Iron 2%
Potassium 227 mg

All details sourced from here

Vitamin C helps in building the body’s immunity and protects against all fungal infections. It also aids in repairing damaged skin and hair.

While we have discussed enough Korean radish health and nutritional benefits, it is now time to look at this radish usage.

How to Use Radish Korean?

Similar to daikon, Korean radish is used in a variety of ways and dishes.

Kimchi. Chop the radish into equal-sized matchsticks and add them to a pickling liquid. Leave the jar to rest in the refrigerator or consume immediately (as desired).

Salads. The radish Korean variety is mildly sweet and crunchy, making it a perfect addition to salads. Moreover, it comes with its own set of benefits and nutrients.

Soups. Radishes go very well in soups or as sides. Their softened flesh adds a different texture to soups and makes them healthier.

Wraps. Both radish root and leaves are great additions to wraps. The leaves can form the base while the vegetable goes well with the rest of the vegetables.

Snacks. Eat radishes as a mid-meal snack. It will help you keep off unhealthy snacks. Moreover, the vegetable’s high-fiber and water content take longer to digest, making one feel full for a longer time.

Sandwiches. Adding radishes to sandwiches can bring in the subtle sweetness and crunch that sandwich fillings usually lack.

While these are some of the options to consume radishes or ways to add them to your daily meal, one might wonder if they need peeling at all times. The answer is no.

While one can eat radish Korean with the skin, some dishes such as pickles and kimchis may need the flesh and not the skin. While this is the case with the skin, another question that needs attention is about the leaves.

Can you Consume Radish Leaves?

The answer is yes. The leaves have as much of a nutritional value as the root. They have lesser calories. Here are some of the ways to consume radish leaves.

Tea. Take some of the radish Korean leaves and use them to infuse your morning/evening tea. They have great medicinal value and help in keeping flu and fever at bay. Moreover, their anti-infection and anti-fungal properties grow twofold in teas and help in recovering from stomach infections.

Wraps. If you wish to avoid carbs and gluten entirely, use radish leaves as your wraps base. They can function just like lettuce cups.

Salads. If you are tired of using varieties of lettuce leaves in your salad all the time, radish leaves will function as a welcome change. They carry the crunchy sweetness and peppery flavor and add more body to the salad.

Sandwiches. Place these on the bread before you slap over the patty.

These are some of the best recipe ideas for the root and the leaves. However, one might often doubt if some of these could be unhealthy. Pickled radish, for example, has usually been under the microscope for health reasons. The pickling liquid, the oil, etc., are deemed as unhealthy.

Is Pickled Radish Healthy?

First things first, pickles are healthy. But they are a side dish. Treat them like one. If one chooses to consume pickle as a main, it will cause health problems. All in all, there are several health benefits that pickled radishes have.

Probiotics. The sour taste of the pickle is because of the probiotics. They break down the sugar and give the sour taste. These probiotic bacteria are gut-friendly. They help against constipation issues and promote digestion.

Protection Against Bacterial Infection. Since probiotics are gut-friendly good bacteria, they help fight against any bacterial and fungal infection of the stomach and gut.

Promotes Skin and Hair Health. As great sources of vitamin C, radishes help improve skin and hair health. It grows twofold when they are pickled as good bacteria help activate vitamins and essential minerals.

Aid for Weight Loss. The good bacteria in the pickle break down the sugar. This reduces the calorie count—the high amount of fiber in the radish aids in further weight loss and increases metabolism.

Builds Muscle Strength. The high calcium level in Korean radish helps in strengthening bones and muscles. Including radish in one’s daily diet helps with bone density issues and strength.

Anti-Cancer Properties. Korean radish is a strong source of vitamin C, potassium, and calcium; all help fight against certain cancers. Consuming pickled radish in a small quantity every day promotes overall physical wellness.

Folate Booster. Radishes, in general, are great sources of folate. This is a key element to help in the development of the mother and the child she carries. Folate also helps combat hair fall and hair loss.

Usually, and mostly among children, there is resistance to eat vegetables, let alone radish (any type). It may be difficult to look for innovative ways to help children and teenagers eat their greens. A pickle such as one made out of radish Korean can function as a wonderful ally to get the job done. It can be sneaked into sandwiches, wraps, and rolls to ensure a daily dose of health and wellness.

Since umpteen recipe options to cook radishes are available, we may now turn to look at some of the options available to store radishes in a way that helps retain their crunch and taste.

Here are some of the methods:

Storing Korean Radish

Refrigerator: Yes, it is possible to store radish Korean or any other radish in the refrigerator for this.

Brush off the dirt and mud stuck on the radish.
Trim the top and root of the bulb by an inch.
Keep the leaves aside.
Fold the radish bulb into clean sheets or place it in a brown bag.
Only wash the radish before use. Washing and then storing them in the refrigerator reduces their shelf life.

The Leaves.

Trim the ends of the stems of the leaves (if they are brown or soggy).
Take to clean covers, sheets, papers.
Place the leaves on one sheet and cover with the other.
Secure the ends with two rubber bands.
Place in the refrigerator.
Wash the leaves with cold water before use.

Other Methods

Seasoned Radish. Cut the radish into thin slices, season with salt, and add a dash of lemon juice. These can be stored in an airtight container and refrigerated for further use.

Grated Radish. Peel the radish skin, use a box grater, hold the radish at a 45-degree angle to grate. Squeeze all the water/liquid. This can be used later. The grated radish will last for a week in the refrigerator. For longer shelf life, add some vinegar to the vegetable.

Vinaigrette Radish Leaves. Toss raw radish leaves with some vinegar or olive oil and store them in the refrigerator.

If you wish to store radishes outside of the refrigerator, place them in a clean paper bag and store them in a cool and dry place. They will stay well for about two weeks.

All in All

Radish Korean may have a striking resemblance with daikon; few characteristics help distinguish one from the other. Both have their place on the plate and inside the kitchen.