What is the Korean radish?
Korean radish is a type of Asian vegetables used in many Asian dishes, but perhaps the most important in people in Korean cuisine. Vegetables are a member of the diikon family and is usually distinguished by a rounded, elongated shape. Korean radishes usually resemble potatoes, while most other Daikon varieties look more like thick carrots. Chefs can prepare Korean varieties raw, cooked or pickled. Meals as diverse as soups, bandages and spicy puddings can include elements of vegetables.
Like all members of the Daikon family, Korean radish is originally from East Asia. It cultivates most often as a crop on the Korean Peninsula, a place where it derives its common name. Vegetables are often sold as loop , especially in Asia.
LoD has a strong bark, which is usually striped, starts as a light green at the end of the stem, but turns to a creamy white at the root. It grows under it as a tuber and is generally harvested in the spring andat the beginning of the summer months. However, selective horticulture has led to a number of Korean radish hybrids capable of year -round harvests and the growth of the greenhouse also provides a continuous period of crops. The popularity of radish in many aspects of Korean cooking usually creates constant demand. As a result, radish is commercially kept throughout Korea and in several places in China.
There are many ways to prepare Korean radishes, although Kimchi is one of the most popular. Kimchi, sometimes also written kimchee, is spicy, pickled dressing that can be made with a number of different vegetables. Natural rear heat and spicy treatment of Korean radish is well suitable for inclusion. Kimchi radish usually includes small pieces or strips of peeled radishes that have left in a few days or weeks in pepper solan. The finished product can be sealed and stored for years as protection.
Korean radishes can also be added to soups and steamed small to borrow on the fabric. The radish is mainly made of water, but also contains a number of useful fibers and starches. Adding radish pieces can make even the most basic broths more important and nutritionally significantly, and the vegetable puree can add texture and character.
radish is also commonly consumed raw. Peel is usually removed before raw consumption, because it tends to be quite bitter. You can add grated radishes to yoghurt to create something like a universal pudding or a strong bandage that accompanies different dishes. Thin slices can also be served on salads or even eat like a snack, usually with a little salt.