| 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무 |
| 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 a flowering plant in the mustard family,Brassicaceae. Its large taproot is commonly used as a root vegetable,although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Originally domesticated in Asia prior to Roman times,radishes are now grown and consumed throughout the world. The radish is sometimes considered to form a species complex with the wild radish,and instead given the trinomial name Raphanus raphanistrum subsp. sativus.
Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables,most often napa cabbage or Korean radish. A wide selection of seasonings is used,including gochugaru,spring onions,garlic,ginger,and jeotgal. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
Daikon or mooli,Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long,white,napiform root. Originally native to continental East Asia,daikon is harvested and consumed throughout the region,as well as in South Asia,and is available internationally. In some locations,daikon is planted for its ability to break up compacted soils and recover nutrients and is not harvested.
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. Hair may also be wrapped around a piece called a "rat". Various hair bun inserts may be used to create donut-shaped buns.
Aralia cordata is an upright herbaceous perennial plant growing up to 2 to 3 metres in height,native to Japan,Korea,Russian Far East,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.
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.
Korean noodles are noodles or noodle dishes in Korean cuisine,and are collectively referred to as guksu in native Korean or myeon in hanja character. Preparations with noodles are relatively simple and dates back to around 6000 BCE to 5000 BCE in Asia. In Korea,traditional noodle dishes are onmyeon,called guksu jangguk,naengmyeon,bibim guksu,kalguksu,kongguksu among others. In royal court,baekmyeon consisting of buckwheat noodles and pheasant broth,was regarded as the top quality noodle dish. Naengmyeon,with a cold soup mixed with dongchimi and beef brisk broth,was eaten in court during summer.
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 Korean radish and napa cabbage as main ingredients,thinly sliced into rectangular shapes,salted and mixed with vegetables and spices such as cucumber,scallion,Java 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 (Korean: 보쌈) 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.
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. Therefore,it is possible to identify one's social status by looking at their binyeo. Binyeo are divided into two kinds,a jam and a chae. Jam have a long body and chae have an upturned 'U' shape. Binyeo are usually used by women,but they are also used by men to fix their sangtu (topknots) in place.
Yeolmu-kimchi (열무김치) or young summer radish kimchi is one of the many types of kimchi,a popular banchan. Although the yeolmu has a small and thin taproot that does 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.
Doenjang-guk (Korean: 된장국) or soybean paste soup is a guk (soup) made with doenjang and other ingredients,such as vegetables,meat,and seafood. It is thinner,lighter,and milder than doenjang-jjigae. It is similar to the Japanese miso soup. It is sometimes mild,sometimes strong,and accompanied with rice most of the time.
The sangtu (Korean: 상투) was a Korean topknot hairstyle worn by married men.
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