Description
About Korean Moo
Korean Moo (also called Mu or Korean radish) is a short, stout white radish with pale green shoulders and a dense, crunchy interior.
Compared to typical daikon, it is firmer, juicier, and slightly sweeter when cooked—making it a staple in Korean cuisine.
Our Florida-grown Moo is harvested at optimal maturity and handled through a strict cold-chain for consistent flavor, texture, and shelf-life—perfect for wholesale programs.
Benefits & Nutrition
- Excellent source of Vitamin C for immune and skin support
- Dietary fiber for healthy digestion and satiety
- Hydrating, low-calorie vegetable for clean-label menus
- Contains natural antioxidants typical of Brassica family vegetables
Culinary Uses
- Soups & stews: Classic Korean broths; Moo holds texture and absorbs savory flavors.
- Kimchi: kkakdugi (cubed radish kimchi) with chili, garlic, and ginger.
- Pickles: Quick pickled or seasoned banchan; crisp and refreshing.
- Stir-fries & salads: Julienne or cube for fresh crunch and mild heat.
Chef tip: Trim, peel outer skin generously for best texture; cut into uniform pieces for even cooking and seasoning.
Product Details
| Common Names | Korean Moo, Mu, Korean Radish, Joseon-mu |
|---|---|
| Origin | Florida, USA |
| Type | Raphanus sativus (winter / Korean radish type) |
| Farming | Sustainably grown; pre-cooling and monitored cold-chain logistics |
| Availability | Peak supply fall–winter; program supply available—contact us for volumes |
| Storage | Refrigerate 34–40°F (1–4°C); high humidity. Use leaves quickly; bulbs keep 2–4 weeks. |
Who We Serve
- Restaurants & chefs (Korean, Asian fusion, wellness-forward)
- Retailers & specialty ethnic markets
- Distributors seeking consistent wholesale supply
Wholesale Ordering
- MOQ and pallet programs available
- Weekly program supply for retail & foodservice
- Nationwide refrigerated delivery
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Request availability & pricing or
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