词条 | Korean radish | ||||||||||||
释义 |
| name = Mu Korean radish | image = Korean radish (mu).jpg | image_caption = | image_alt = | genus = Raphanus | species = R. raphanistrum | hybrid = | subspecies = R. raphanistrum subsp. sativus | variety = | group = White radish | cultivar = Mu / Korean radish | marketing_names = | breeder = | origin = Korea }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|무}} | hanja = none | rr = mu | mr = mu | koreanipa = {{IPA-ko|mu|}} }}Mu or Korean radish is a variety of white radish with a firm crunchy texture.[1] Although mu ({{lang|ko|무}}) is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to the Joseon radish ({{lang|ko|조선무}}, Joseonmu). In the context of Korean cuisine, the word Joseon is often used in contrast to Wae to distinguish Korean varieties from Japanese ones; the longer, thinner, and more succulent Japanese daikon cultivated mainly for danmuji is referred to as the Wae radish ({{lang|ko|왜무}}, Waemu) in Korea. Korean radishes are generally shorter, stouter, and sturdier than daikon, and have a pale green shade halfway down from the top. They also have a stronger flavour, denser flesh and softer leaves. The greens of Korean radishes are called mucheong ({{lang|ko|무청}}) and are used as a vegetable in various dishes. DescriptionKorean radishes, like other radishes, are an annual or biennial crop grown for the taproots. The rotund cylindrical roots weigh about {{convert|800|g}}, being approximately {{convert|20|cm}} long with their diameter around {{convert|7|-|8|cm}}.[2] The flesh of Korean radishes harvested timely is crisp, peppery and sweet. The upper part of the roots are subterranean stems, from which the long ovate leaves grow. The pinnated leaves with enlarged terminal lobe and smaller lateral lobes are arranged in a rosette.[2] The white to light purple flowers are borne on a racemose inflorescence from April to May.[2] Petals are twice as long as the calyx lobes, which are around {{convert|7|mm}}.[2] There is a pistillum and tetradynamous stamen.[2] The fruits are small pods around {{convert|4|-|6|cm}}, with hard shells and reddish-brown seeds.[2] CultivationCultivation of radishes in Korea started in the Three Kingdoms era, and the crop was considered one of the most important in the Goryeo era.[3] In 2015, radish is the most widely cultivated crop in South Korea, with a cultivation area of {{convert|70000|ha}} and an annual yield of 4.5 million tons.[4] Korean radishes take about 3 months to grow. If properly cellar-stored in the unfrozen ground, the radishes harvested in autumn can be preserved until the spring.[2] Culinary useEvery part of the plant is used, from the taproot to the greens. It is an essential ingredient in soups, stews, and also for making a base broth for various dishes.[5] Ingredients
See also
References1. ^{{Cite web|url=http://www.gourmetsleuth.com/ingredients/detail/korean-radish|title=Korean radish : Substitutes, Ingredients, Equivalents|website=GourmetSleuth|access-date=23 December 2016}} {{Portal bar|Food|Korea}}2. ^1 2 3 4 5 6 {{Cite web|url=http://nature.go.kr/kbi/plant/pilbk/selectPlantPilbkDtl.do?plantPilbkNo=24058|title=무|website=Korea Biodiversity Information System|publisher=Korea National Arboretum|language=ko|trans-title=radish|access-date=24 December 2016}} 3. ^{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0018911|title=무|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|trans-title=radish|access-date=24 December 2016}} 4. ^{{Cite web|url=http://kosis.kr/statHtml/statHtml.do?orgId=101&tblId=DT_1ET0029&conn_path=I2|title=채소생산량(근채류)|date=18 July 2016|website=KOSIS – Korean Statistical Information Service|publisher=Statistics Korea|language=ko|trans-title=vegetable yields(root vegetables)|access-date=24 December 2016}} 5. ^{{Cite web|url=http://www.koreana.or.kr/user/0002/nd18075.do?View&boardNo=00000272|title=Mu: vegetable for all seasons|last=Kim|first=Jin-young|date=11 June 2016|website=Koreana|publisher=Korea Foundation|access-date=27 December 2016}} 5 : Asian radishes|Brassicaceae|Korean vegetables|Leaf vegetables|Root vegetables |
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