TAE BAEK RADISH

 

 


    I first encountered the Korean radish, known as Mu, when I saw this white green radish in a supermarket in New York City. The Korean radish has a sweeter taste than the small red bitter radish, so that it made a great crunchy snack on its own. As a result, I became very passionate about Mu.

    While watching EBS TV, I discovered a remote village, Haean Myeon, that is famous in Korea for its radish leaves. Haean Myeon is situated in a high mountain basin located in Gangwon Province, which is considered the navel of Korea. The village of Haean Myeon is surrounded by high barren 1000 meter mountain peaks on all sides, making it resemble a bowl. These 1000 meter mountain peaks are part of the Taebaek mountains, which run along the entire eastern coastline of Korea.

    The radish grown by these villagers in the Tae Baek mountains could be the hybrid Tae Baek radish, which was developed for a late summer to early winter growing season. The Tae Baek radish therefore take its name from the Taebaek mountains from where it is grown.

    Because of the high 1000 meter elevation, the villagers of Haean Myeon grow a radish that is cultivated in the cold of November, which they plant at the end of August. The radish has short roots, a white round body, with lush green leaves. The leaves are fresh and tender because of the drying process in the high altitude with its changing 20 degree day and night temperatures.

    The villagers harvest the radish leaves in an unusual way. Since the villagers prize the radish leaves, they cut the white radish body near the top with a knife, and remove the leaves while leaving the remainder of the radish body in the soil. Then they place the radish leaves on a line to dry the leaves and prevent them from rotting. They dry the leaves protected by a vinyl tarp, which blocs the sun, as too much sun turns them yellow, and keeps out the rain and snow. The cold wind and shade dry out the leaves making them sweet and tasty. In the past, before the radish greens became a prestigious health food, the radish greens were a common ingredient in cooking.

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