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, soups, and stews, adding both crunch and nutrition. Rich in vitamins and minerals, Korean radish is low in calories and high in fiber. It can be eaten raw, pickled, or cooked, making it a versatile ingredient in various recipes. Its unique taste and texture contribute to the overall flavor profile of many traditional Korean meals.