Gegeol radish
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. Being a speciality crop of Icheon and Yeoju in Korea, gegeol radish has been included in the Ark of Taste, an international catalogue of endangered heritage foods. Description. The gegeol radish, smaller and firmer than regular Korean radishes, weighs about , including the taproot and the greens. This bulbous conical or napiform root vegetable is about in diameter and in circumference. Its  greens tend to grow outward rather than upward. Compared to regular Korean radishes, the gegeol radish has a lower water content but more protein, fibre, and minerals (magnesium, potassium, and calcium). It also has a higher content of a sulfur compound that is responsible for its sharper taste. With regard to enzymes, the protease and myrosinase activities of the Gegeol radish are higher but the α-amylose activity is lower than regular Korean radishes. Cultivation. The gegeol radish has traditionally been grown for household consumption in cotton fields or soybean fields in the Icheon and Yeoju areas of South Korea , in between the rows of the main crops. More recently, it is also being cultivated as a local specialty crop for commercial purposes. Either the seeds or the roots are planted in early spring. In late spring or early summer, the seeds for the next spring can be gathered. The young leaves can be harvested throughout the spring, summer, and autumn for use as namul vegetables. In autumn, the entire plant is harvested. Culinary use. Because of the pungent cruciferous flavour, the roots of the gegeol radish are often consumed after having been salted and buried in the ground during  the winter. The greens are used fresh or dried in namuls, soups, and other dishes. Ingredients Dishes Tea and desserts