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Gegeol radish leaves. The gegeol radish, smaller and firmer than regular Korean radishes, weighs about 500 grams (18 oz), including the taproot and the greens. This bulbous conical or napiform root vegetable is about 6–7 centimetres (2.4–2.8 in) in diameter and 20 centimetres (7.9 in) in circumference.
Led by reputable Korean brands like Bibigo and Nongshim, and stocked with bulgogi, kimchi, dumplings, and ramyun, the wholesale club features dozens of products that make eating Korean at home ...
Kimchi (/ ˈ k ɪ m tʃ iː /; Korean: 김치; RR: gimchi, IPA:) is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions , garlic , ginger , and jeotgal (a salted seafood).
Kkakdugi (Korean: 깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called mu 무 in Korean) is used, but other vegetables or fruits can also be used. Kkakduk-kkakduk is an ideophone related to dicing/cubing. Kimchi made with radish that are not diced into cubes are not called kkakdugi.
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Korean brining salt, which has a larger grain size compared to common kitchen salt, is used for the initial salting of napa cabbages. Being minimally processed, it serves to help developing flavors in fermented foods. [3] Per 100 grams (3.5 oz) water, around 2 grams (0.071 oz) of salt is used. [4]
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