Korean Radish’s (무, Mu) scientific name is Raphanus sativus, which is an annual or biennial herbaceous plant, reaching 8-40 inches in size.
There are several types of roots, such as round, cylindrical, and elongated, and the color of the root is also varied, such as white, black, and red. The place of origin is known as the Mediterranean coast, and it is said that it was brought to China through the Silk Road. There are records of this radish around 400 BC in China.
Radish began to be cultivated during the Three Kingdoms period in Korea along with the introduction of Buddhism and was treated as an important vegetable during the Goryeo period. Among the vegetables grown in Korea, the cultivated area is the largest, reaching 50,000 hectares, and the annual output is 2.2 million tons.