Korean radish, also known as mu, is a type of radish commonly used in Korean cuisine. It is larger and denser than the typical red radish, with a crisp texture and a mild, slightly sweet flavor. This vegetable is often used in dishes like kimchi and banchan, as well as in soups and stews. Rich in vitamins and minerals, Korean radish is low in calories and high in fiber, making it a healthy addition to meals. It can be eaten raw, pickled, or cooked, and is appreciated for its versatility in various recipes.