Whenever I bite into a hot, crunchy piece of Korean fried chicken, I first shed one tear of joy, then immediately look for its well-suited chaser: pickled daikon radish. Those crispy, garlicky, soy-glazed wings are just not complete without the cool, tart, and sweet snap of pickled radishes. But what is daikon, exactly? Get to know this nutritious, crunchy, refreshing vegetable, and learn how to use it in a plethora of ways, from soups and stews to stir-fries, kimchi, and banh mi sandwiches.
What is daikon?
Daikon is a long white root vegetable grown throughout East and South Asian countries. It sort of resembles an extra-extra large carrot and, like many radish varieties, it’s nutritious, crunchy, refreshing, and takes on different consistencies and flavors depending on how it’s cooked.
The word daikon is Japanese: Dai means “big” or “great”; kon means “root.” Combined, this translates to…well, “big root.” Its rounder Korean cousin is named mu. Another close relative, the vibrantly hued watermelon radish, originated in China. In Cantonese, daikon is called lo bak. The Mandarin equivalent is luo bo—but in some parts of China, daikon radishes are actually called turnips. In South Asian countries, daikon is often called mooli. And because daikon can withstand cold temperatures, the crop is sometimes referred to as winter radishes.
What’s the difference between daikon and red radishes?
Daikon and red radishes are from the same genus and species. They differ primarily in color, size, and where they are typically grown and consumed.
Daikon radishes can grow up to 20 inches long and are mostly white, although some varieties like the Korean mu have light green coloring near their leaves. Red radishes tend to be spicier, max out at about two inches in diameter, and are more commonly consumed in Western cuisines.
Toss daikon with a host of other radish varieties for a fun and colorful salad.
Any daikon substitutes?
If you can’t find daikon radishes in your local grocery store or farmers market, the next best thing is jicama. Also a root vegetable, jicama has a similarly crisp, watery bite and starchy mouthfeel. While its sweet flavor differs from daikon, texturally jicama is the best option.
If your grocer’s shelves are equally jicama-less, then the trusty hothouse or English cucumber would be your next best bet for dishes or recipes that call for raw daikon. You can also try substituting other radish varieties, like white or red radishes.
Does daikon have any health benefits?
An ancient Chinese proverb says, “When white radishes are in season, doctors should take a break.” Translation: Daikon is a dietary superstar. It’s a low-calorie food with high water content and it's packed with vitamins and nutrients, including vitamin C, calcium, folate, and potassium. Daikon also contains fiber and enzymes that aid digestion. Daikon consumption is sometimes recommended for pregnant women because of the vegetable’s high folate content, which is reported to help with cell growth and development.
What to look for when shopping for daikon:
There was a time when my family could only find mu (and many of our other weekly stock of Korean veggies) at our local H Mart, called Han Ah Reum when I was a kid. Luckily, daikon radishes are becoming easier to find across the United States. Today, you can pick up daikon at many large chain supermarkets, specialty Asian grocers, and even online.
