Gegeol radish

Gegeolmu, also known as gegeol radish, is a small, firm variety of white radish native to Icheon and Yeoju in Korea. It has a round shape, thick rind, and firm flesh that remains hard even after years of storage as kimchi. Unlike regular Korean radishes, it has a lower water content but higher levels of protein, fiber, and minerals such as magnesium, potassium, and calcium. Its sharper taste is due to a higher sulfur compound content, and it also exhibits higher protease and myrosinase enzyme activity.

Traditionally cultivated in cotton or soybean fields between other crops, gegeol radish has recently gained prominence as a specialty crop for commercial purposes. It is planted in early spring and harvested throughout the growing season, with the entire plant being collected in autumn.

Gegeol radish is used in various culinary applications. Its pungent flavor makes it suitable for dishes like kimchi, including gegeolmu-dongchimi (a type of water kimchi) and gegeolmu-kimchi (a salty kimchi that can last over three years). The greens are utilized fresh or dried in soups and other recipes. Additionally, the radish is made into syrup, seed oil, and tea, with its greens used to make traditional snacks like jeonggwa. Gegeol radish has been recognized as an endangered heritage food by the Ark of Taste international catalogue.