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Korean radishes, botanically classified as Raphanus sativus, are a cool-season variety belonging to the Brassicaceae family. The short and stout roots are native to Korea and are highly favored for their mild, sweet, and peppery flavor. Korean radishes are known as Mu, Joseon radish,
Lo Bak, or Moo in Korea.
Korean radish flowers are edible and can be used as a garnish or added to salads, offering a mild, slightly peppery flavor.
Korean radishes are a good source of fiber, vitamin C, and potassium, and are known for their potential to aid digestion, boost the immune system, and support overall health
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