Have you ever eaten dehydrated radish? In South Korea, people make dried radish strips after ‘Kimjang’ (김장), the process of preparing and preserving kimchi as a family for the year, which takes place during late fall/early winter. In Korea, people refer to this dried root vegetable as ‘mumallaengi’ (무말랭이). ‘Mu’ (무) means radish, while ‘mallaengi’ (말랭이) comes from the verb ‘malida’ (말리다), meaning ‘to dry.’
The Korean radish, known as ‘mu’ (무) in South Korea, is a variety of white radish with a sweet flavor and a firm, crunchy texture. It is a sturdy and stubby root vegetable with a pale green top that turns cream-colored about halfway down. Learn about this Korean ingredient!