| Chonggakmu Chonggak radish | |
|---|---|
 | |
| Species | Raphanus raphanistrum |
| Subspecies | R. raphanistrum subsp. sativus |
| Cultivar group | White radish group |
| Origin | Korea |
| Korean name | |
| Hangul | 총각무 |
|---|---|
| Hanja | 總角- |
| Revised Romanization | chonggangmu |
| McCune–Reischauer | ch'onggangmu |
| IPA | [tɕʰoŋ.ɡaŋ.mu] |
Chonggakmu or Chonggak radish, also called ponytail radish, [1] [2] is a variety of white radish. It is a small radish with many fine roots; of which the entire plant, including the leaves and stems, is used in Korean cuisine.
The Korean word chonggakmu (총각무) is a compound of chonggak (총각, "bachelor") and mu (무, "radish"). In premodern Korea, unmarried men and boys pulled their hair into a long braid, while married adult men wore their hair in sangtu, a topknot. [3] On the day of the coming of age ceremony, a boy's braid was undone and it was first made into chonggak, hornlike double topknots, before it was undone again and be made into sangtu. [3] As the shape of chonggak radishes resembled the shape of chonggak hair, it came to be called by the name of chonggak radish.
The taproots of the radish weigh 60–80 grams (2.1–2.8 oz), and are about ten to thirteen times smaller than a regular Korean radish. The upper part of the roots are subterranean stems, from which the long ovate leaves grow. The roots are 8–9 centimetres (3.1–3.5 in) long and the rhizomes are 2–3 centimetres (0.79–1.18 in) long.
Radish greens, called mucheong, is dried to make siraegi or used fresh in cooking. Whole, vertically halved, or quartered chonggak radishes along with the leaves and stems are often used to make kimchi, called chonggak-kimchi, with the seasonings similar to those of kkakdugi (radish kimchi). Chonggak radishes can also be used to make dongchimi , a soupy winter radish kimchi.
The radish is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times.
Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups.
Gimbap (김밥) is a Korean-style makizushi, a sushi roll, made from cooked rice and other ingredients that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices, and was formerly known as Norimaki. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with takuan and kimchi. It is a popular take-out food in South Korea and abroad, and is known as a convenient food because of its portability. It is usually well wrapped and does not have any liquid ingredients.
Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap, a popular dish in South Korea. Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats like spam.
A bun is a type of hairstyle in which the hair is pulled back from the face, twisted or plaited, and wrapped in a circular coil around itself, typically on top or back of the head or just above the neck. A bun can be secured with a hair tie, barrette, bobby pins, one or more hair sticks, a hairnet, or a pen or pencil. Hair may also be wrapped around a piece called a "rat". Alternatively, hair bun inserts, or sometimes rolled up socks, may also be used to create donut-shaped buns. Buns may be tightly gathered, or loose and more informal.
Aralia cordata is an upright herbaceous perennial plant growing up to 2 to 3 metres in height, native to Japan, Korea and eastern China. Its common names include spikenard, herbal aralia, udo, Japanese spikenard, and mountain asparagus. It is commonly found on the slopes of wooded embankments. Aralia cordata is a species of Aralia in the family Araliaceae.
A gat is a type of Korean traditional hat worn by men along with hanbok during the Joseon period. It is made from horsehair with a bamboo frame and is partly transparent black in color.
Allium monanthum, the Korean wild chive, is a spring vegetable with minuscule bulbous roots that have a mild onion flavor and found in the woodlands of Korea, Japan, northeastern Russia (Primorye), and northeastern China.
Perilla frutescens, commonly called perilla or Korean perilla, is a species of Perilla in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop. An edible plant, perilla is a very attractive plant for the garden and attracts butterflies. It is an aromatic plant with a strong minty smell. Various perilla varieties are traditionally used by local people, the leaves are used as a vegetable and the seeds supply nutritious cooking oil. A variety of this plant, P. frutescens var. crispa or "shiso", is widely grown and is one of the most popular garnishes in Japan, used as an antidote for fish and crab meat allergy or as a food colorant. In the United States, perilla is a weed pest, toxic to cattle after ingestion.
Dongchimi is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name dong and chimi, suggests, this kimchi is traditionally consumed during the winter season.
Nabak-kimchi (나박김치) is a watery kimchi, similar to dongchimi, in Korean cuisine. It is made of thinly sliced Korean radish and napa cabbage into a rectangular shape as main ingredients and salted them with mixed vegetables and spices such as cucumber, scallion, water dropwort, garlic, ginger, red chilies, chili pepper powder, sugar, salt, and water.
Baek-kimchi (백김치) or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. Baek kimchi consists of salted napa cabbage, radish, minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish.
Bossam is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang, saeu-jeot, kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip, and inner leaves of a napa cabbage.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
A binyeo is a Korean traditional hairpin for fixing ladies' chignons. Its main purpose is to pin the chignon in place, but it also serves as ornamentation, and it has different usages or names according to its material or shape. Binyeos are divided into two kinds, a jam and a chae. Jams have a long body and chaes have a ∩ shape. Binyeos are usually used by women, but they are also used by men to fix their sangtus in place.
Yeolmu-kimchi (열무김치) or young summer radish kimchi is one of the many types of Kimchi, a popular banchan. Although yeolmu radish has small and thin taproots that do not have much use, its thick and abundant green leaves are constantly used throughout spring and summer to make yeolmu-kimchi. Yeolmu-kimchi is popular in the summer and is often eaten with cold noodles.
Mu or Korean radish is a variety of white radish with a firm crunchy texture.
Gegeolmu, or gegeol radish, is a variety of white radish. It is a round, pungent radish with a thick rind and firm flesh that does not get soft even after a few years of storage as kimchi.
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