Red radish (large)

A large root vegetable with bright red skin and white juicy crisp flesh with a moderate bite, milder than black radish, for salads and Korean snacks.

Red radish (large) is a large round or elongated root vegetable with bright red or pink skin and white juicy crisp flesh, with a moderate bite and a fresh radish taste, milder than black radish. It is grated and cut into strips for salads (with carrot, apple, oil or sour cream), added to Korean snacks, okroshka, with meat, lightly braised and pickled.

Recipes with this ingredient

Spring rolls with avocado and vegetablesPan-Asian cuisine | Appetizers

Recipe by Alexey Kogay, chef of the restaurant "Sakhalin".

Biryukovsky style red radish and hot pepper saladEuropean cuisine | Salads

Radish and spicy pepper salad is a vibrant combination of freshness and heat. The history of this dish is rooted in European culinary traditions where simple ingredients transform into true masterpieces. Red radish, with its refreshing and slightly pungent taste, pairs perfectly with fiery chili pepper, creating a contrast that awakens the appetite. Dressed with olive oil, the salad gains softness and depth of flavor, while salt enhances its richness. Ideal as an appetizer or a complement to meat and fish dishes. Simple to prepare yet surprisingly expressive—it will be a spicy highlight on any table.