The Korean radish is a common ingredient in many recipes & great for making kimchi. It has a crisp, peppery flavor & slightly sweet, which is perfect for the texture of kimchi, meat dishes.
The issue is that it is often difficult to find outside of Korea. If you are craving this vegetable but have trouble finding it, here’s an easy solution!
Try below Korean radish substitute and make your kimchi or any Korean meal flavorful without losing taste.
What does Korean radish taste like?
Korean radish tastes like a sweet and peppery mix, with a slightly sweet-bitter aftertaste. Some people also describe it as tasting a bit like horseradish or mustard. It’s definitely not as bland as most other root vegetables!
What’s a good substitute for Korean radish- (8 Korean Radish Replacements)
Some Korean Radish Substitutions are – Daikon, Ponytail radish, Indian radish, turnip, winter radish, Geogeol radish, young summer radish, cabbage heart, etc.
8. PONYTAIL RADISH- Similar to Korean Radish
Ponytail Radish is a long, slender white radish with a red top that can eat either raw or cooked. It has a little peppery taste and a crisp texture similar to Korean radish.
The best part is that- Ponytail radish frequently substitutes for Korean radish or Daikon in most recipes: Ponytail Radish Kimchi, Pickled Ponytail Radishes, Roasted Sliced Daikon with Brown Sugar and Sesame Seeds, etc.
You can use it without worry because it is available all year and is found in most Asian and other specialty food markets.
Keep ponytail radish in the crisper section of the refrigerator. It lasts up to 3 weeks. Before using it, cut off both ends and remove the skin.
7. GEGEOL RADISH- A Decent Korean Radish Substitute
Geogeol radish is a type of radish that is popular in Korea. It has a long, white, tapered root with a mild flavor and a slightly crisp texture.
Geogeol radish is available year-round in most Asian markets, easy to find, so you can replace it with Korean radish for your next dish.
Gegeol Radish tastes similar to Korean radish but has a milder flavor; therefore, it will be a good choice for those who are not used to the strong flavor of Korean radish.
6. Try YOUNG SUMMER RADISH Instead of Korean Radish
Young Summer Radish is a type of mild-flavored radish grown only in summer. The name comes from its growing season.
It is quite popular among various types of radishes because it doesn’t have much spiciness or smell to it. It tastes like cucumber and has a soft texture that lacks crispiness.
Since its flesh is not that thick, it’s often used to substitute Korean radish in a recipe.
For example, you can use grated young summer radish to substitute for grated Korean radish.
When it comes to using young summer radish in cooking, there are many ways to go about it.
· You can make kimchi with young summer radish to give it a fresh and crispy flavor.
· You can make an easy radish side dish called mulgogi-namul by boiling or steaming young summer radish instead of Korean radish.
· Or you can marinate young summer radishes in soy sauce, sesame oil, garlic, green onions, and a little bit of sugar for a quick and easy side dish.
No matter how you cook it, young summer radish is a versatile ingredient that’s sure to add flavor and freshness to any dish.
Whether you are making kimchi, boiled young summer radish chips, steamed young summer radish salad, or marinated young summer radishes, the substitution for Korean Radish is easy.
Keep in mind that the younger the plant, the less spicy it will be! Try using it in your next recipe!
5. A Great Substitute for Korean Radish- DAIKON
Daikon and koran radish can replace interchangeably. It is the easiest alternative to Korean radish. Still, it has a milder taste and a slightly different texture than Korean radish.
Daikon is a big white root vegetable of the Brassica family, including common cabbage and Brussels sprouts.
It can be consumed either raw or cooked. It can also be sliced and sprinkled on salads or soups. When used in a dish, it must first cook.
Daikon can weigh up to 1 pound and grow to be up to 10 inches long. The flesh is white, crisp, and juicy, with thin skin.
Daikon has a mild flavor that’s sweet and earthy with a slightly peppery finish.
Some people describe daikon as tasting like a cross between a radish and a turnip. Others say it tastes like a sweeter version of cabbage.
If you can’t find Daikon where you live, you can use its substitute instead.
4. Bring Crunchyness by Replacement to Korean Radish with WINTER RADISH
Winter Radish is a kind of Daikon radish usually grown in winter. Use winter radish alternative for Korean radish in soup, stew, etc.
It has a bigger size than Korean Radish. Still, it has more water content inside the body, so it has fewer calories than Korean Radish does.
But on the other hand, what makes winter radish special is that- it has a slightly sweet and peppery taste similar to Korean radish.
Use winter radish instead of Korean radish in a recipe. For example, if you are making a kimbap.
Store in the fridge for up to two weeks.
When selecting winter radish, look for firm vegetables, have smooth skin and vibrant color.
Avoid those with bruises or cuts as they can lead to spoilage.
3. Wanna Try something New! Give a Shot to TURNIP Alternate to Korean Radish
Turnip is a vegetable related to the cabbage, broccoli, and cauliflower families. It has white or light green skin with creamy-white flesh inside.
Turnips have a mild, slightly sweet flavor and are usually eaten, cooked. They can be boiled, roasted, or mashed.
Texture-wise, turnips are a little harder and crunchier than Korean radish. Therefore, they are often cooked to be soft before eating.
In Korea, turnips are eaten in many dishes, from soups to stir-fried side dishes. But the most common way of eating turnip is pickling them in vinegar or rice bran water (mul-baechu). -This gives them a sour and slightly salty flavor that is very popular among Koreans.
If you want to try using turnip in a Korean dish. Here is a simple recipe for kimchi jjigae (kimchi stew).
- · 1 cup chopped kimchi ( use Kimchi Substitute)
- · 1 cup chopped turnip
- · 1 cup beef or pork stock
- · 1/2 cup chopped onion
- · 1 teaspoon minced garlic
- · 1 tablespoon gochujang (Korean chili paste)
- · 1 teaspoon soy sauce
- · 1/4 teaspoon sugar
1. Sauté the onion and garlic in oil in a large pot until tender.
2. Add the chopped kimchi, turnip, and stock to the pot and bring it to a boil over high heat. Lower the flame and cook for 20 minutes or soften the turnips.
3. Add all remaining ingredients except for sesame oil and cook 5 more minutes. Then, take the pan off the heat and mix in the sesame oil.
4. Serve hot with cooked rice.
Turnips are a great vegetable to try to expand your Korean dish repertoire. (Source)
They have a moderate, somewhat sweet flavor and can be prepared in various ways. So go ahead and try them out.
2. My Favourite Replacement for Korean Radish is- CABBAGE HEART
The cabbage heart is the core part of a cabbage where the leaves meet in the centre.
It has many uses in Korean cuisine. You can use it in soups, stews, stir-fried dishes, or even raw to make kimchi.
It is crispy and, when cooked properly, has little flavor on its own but absorbs the flavors of the food it is in. That’s why it is frequently used in recipes as a substitute for Korean radish.
Cabbage heart is a great way to add extra nutrition to your meals and provides a different texture than regular cabbage leaves.
So if you’re searching for something new to add to your cooking, give cabbage heart a try!
1. A Readily Alternative to Korean Radish is INDIAN RADISH
A popular type of radish in India, Indian radish (Mooli) is a white, carrot-shaped vegetable with a peppery flavor.
The texture of Indian radish is crisp and slightly juicy. You can also use this in place of Korean radish in recipes.
Some common ways to prepare Indian radish include chopping it into small pieces and adding it to curries or stews, grating it and using it in salads, or slicing it thin and using it as a condiment.
So, if you are looking for a different type of radish other than Korean radish, give Indian radish a try!
It is known as Daikon radish in Japan and China and also known as Mouli or Kanda in France, Canada, and Australia.
The flesh is crisp and delicious, with thin skin. Indian radish has a somewhat sweet and slightly spicy flavor. It has a texture comparable to that of a carrot.
Korean radish substitute for kimchi
You might be wondering what other vegetables you can use as a substitute for the radish.
Well, a few vegetables can be used as a substitute for the radish in kimchi. However, some vegetables work better than others.
Some good substitutes for the radish in kimchi include cabbage heart, napa cabbage & its alternatives, cucumbers, carrots, and Daikon.
These vegetables can be used either alone or in combination with other vegetables.
If you are looking for a kimchi recipe that uses a substitute for the radish, try this cucumber kimchi recipe:
- · 6 cups of thinly sliced cucumbers (about 2 large or 3 medium-sized cucumbers)
- · 1 ½ cup Korean sea salt (or regular sea salt)
- · 4 tablespoons Korean chili flakes (Substitute for Korean red chili)
- · 15 cloves garlic, minced and divided into two different piles
- · 3 tablespoons finely chopped ginger, divided into two different piles (¼ cup of each)
- · 1/4 cup sugar (or honey), +1 tablespoon sugar (divided use)
- · 1 tablespoon rice or corn syrup (optional)
- · 1 tablespoon water and one-half teaspoon salt)
- · 5 green onions, sliced into 2-inch lengths
- · 1 cup water
1. Soak cucumbers in salt water for 3 hours. Then rinse and drain well.
2. Divide the garlic, ginger, sugar, and green onion equally into two different piles.
3. In a big bowl, blend the cucumbers with garlic, ginger, sugar, green onion, water, and corn syrup (if using).
4. Pack mixture into a quart-size jar or container.
5. Press down on the kimchi with a wooden spoon or your fist to release juices. If needed, add more salt water (1 tablespoon Korean sea salt or regular sea salt per cup of water) to ensure that all the cucumbers remain under the liquid.
6. Cover with a lid and leave out at room temperature, fermenting for up to 48 hours (until desired taste is achieved).
7. You can eat it now or transfer it to an airtight container and store it in the refrigerator. It will stay up to 2 weeks.
Korean radish substitute for Soup
While Korean radish is the traditional ingredient for soups and stews, its substitute can be any other firm white vegetable. Cauliflower, broccoli, or even carrots can be used in recipes that call for Korean radish.
However, the taste and texture of the dish may be altered with a different vegetable. For example, cauliflower or broccoli may have a stronger flavor than Korean radish and may not be as tender.
If using carrots, it is best to shred them into thin strips to cook quickly and evenly.
If using a substitute, it is important to note that the overall flavor of the soup or stew may be altered with different ingredients, which could affect the final taste even if several vegetables are combined together.
A more traditional ingredient can be used in place of water for making soups and stews.
Dried anchovy stock is a popular choice for adding flavor to soup and stew recipes.
Anchovy paste is simmered in water until the broth is flavorful and rich.
The stock is used as the base for soups or stews, or existing recipes to give them a boost of flavor. Or try an anchovy paste alternative instead.
Unlike many store-bought stocks, dried anchovy stock does not contain unnatural ingredients or additives. It is also easy to make; all that is needed is time.
Is Korean radish the same as Daikon?
Many people confuse Korean radish and daikon. However, they are two completely different vegetables, have similar shapes and tastes but originated from other countries and regions.
Daikon is a Eurasian plant cultivated in Japan.
On the other hand, Korean radish is a native plant to Korea. It is smaller in size and has a more pungent taste than Daikon.
The two vegetables share some common characteristics: their white flesh and crisp texture. Still, they are grown in different regions of Korea.
Korean radish is grown mostly in the southern coastal region, including Jeju Island. At the same time, daikon is predominantly cultivated throughout the central region of Korea.
Daikon has wavy edges, and its skin looks bumpier than Korean radish. Daikon is also more prone to bugs and rot; therefore, it should be stored carefully in the fridge.
Korean radish is smaller with a more cylindrical shape, and its skin is smoother than Daikon. It is also less susceptible to bugs and rot, so it doesn’t have to be stored as carefully in the fridge.
The easiest way to distinguish between them- by their taste. Daikon has a milder taste, while Korean radish is stronger and more pungent.
What does Korean pickled radish taste like?
As the name suggests, pickled radishes are made from radishes that have been pickled in a vinegar or brine solution.
The resulting dish has a sour and tangy taste.
In Korea, pickled radish is often enjoyed as a side dish or appetizer. It is versatile for dishes including kimchi, noodle soups, and stews.
When pickled radish is served as an appetizer, it’s usually cut into strips or matchsticks and topped with sesame oil, chopped garlic, salt, and pepper.
This dish goes well with alcoholic beverages such as soju. It can also be enjoyed as part of a larger meal or as a snack.
Is Mooli the same as Korean radish?
Mooli and Korean radish are two different vegetables.
Mooli is a white, cylindrical vegetable that is related to the turnip. It has a moderate flavor and is frequently used in salads or side dishes.
Korean radish, also known as daikon, is a large, white radish with a strong flavor. It is generally used in soups and stews.
My All-Time Favourite Korean Radish Alternative
- · Mooli
- · Cabbage Heart
- · Daikon
- · Ponytail radish
- · Turnip
Wrap Up On Substitute for Korean Radish
Many different kinds of kimchi can be used to substitute Korean radish kimchi.
While some of these substitutes may not have the same flavor profile as traditional Korean radish kimchi, they will still provide the same nutritional benefits and help to keep your gut healthy.
So, suppose you’re looking for a kimchi substitute that is easy to find and doesn’t require any special preparation. In that case, these are some great options to consider.
FAQs Related To Korean Radish & Its Alternatives
Q1. Can I use regular radish in kimchi?
Regular radish is usually bigger and more watery than Korean radish (called “mu”), which makes it not suitable for making kimchi.
Koreans use Korean white radish, which has a crispy texture when cut, less watery content, and it helps the flavors of the seasoning to seep out quickly.
It’s difficult to find this type of radish outside Asia. You can use Daikon or mooli instead, similar to white radish.
Q2. Does Korean radish taste like red radish?
The answer is a bit complicated.
Korean radish and red radish are both members of the radish family, so they share similarities in taste and texture.
However, there are several important distinctions between these two species of radishes.
Korean radishes tend to be smaller and more cylindrical in shape than red radishes. They also have a milder flavor, whereas red radishes are typically more pungent.
Korean radishes are generally softer and juicier than red radishes in terms of texture.
On the other hand, red radishes are more intense in both flavor and texture and are generally not as sweet.
So, in answer to the question, Korean radishes taste somewhat like red radishes, but they are not exactly the same.
Q3. Can I use Daikon instead of Korean radish?
You can use Daikon in place of Korean radish in any recipe. Daikon is a slightly sweeter and less peppery vegetable than Korean radish, so you may need to adjust the seasoning accordingly.