Hello?
It's a man who cooks by chance.
The ingredient I'm going to introduce today is radish.
Radish, one of the four most frequently used vegetables in Korea, can be used in various recipes for various menus such as vegetables, soup, and stew, as well as kimchi. Radish, which has different flavors and uses depending on the area as well as the variety, has various effects such as preventing colds, improving digestion, relieving hangovers, anti-cancer effects, and diet. In the season of hard and sweet autumn radishes, let's dig into them properly.
Vegetable radishes that Koreans enjoy eating Radish is one of the most popular vegetables eaten by Koreans along with cabbage, red pepper, and garlic, and it has played an important role in helping people enjoy winter when food is precious because it can be cultivated in winter. Since radish is weak in heat and grows best in a cool climate, winter radish is characterized by a rich taste of any dish due to its high sugar and hard tissue. On the other hand, summer radishes have a softer tissue than winter radishes, are easier to soften and relatively less sweet. The bitter taste is also strong, so it's good to use a sugar-added recipe. When the quality of radishes is low, it is also a good idea to use ingredients to replace radishes such as turnips and colabi.
1. Types of radishes
(1) Winter radish
Winter radish has hard roots and less spicy taste, so it is sweet and delicious even if eaten raw. It is mainly produced in warm southern regions and Jeju Island and is less windy (empty in the radish) than ordinary radishes. More than 300,000 tons are produced every year.
(2) Spring radishes
Spring radishes are shipped in spring by facilities and field cultivation. It has a growth period of about 2 months and is used in various ways such as kimchi, raw vegetables, and broth. Spring radishes are especially good when used as raw vegetables because they have a lot of moisture and a soft texture.
(3) Ponytail radish
Ponytail radish is much smaller in size than regular radishes, and has a strong starchy and spicy taste. It is usually used to make Ponytail radish kimchi or make dongchimi during the kimchi season. Since it has a strong spicy taste, you have to cook kimchi to a certain extent to lose the spicy taste and soak it in the seasoning so that you can enjoy it.
(4) Yeolmu(young radish)
Yeolmu is shipped throughout the year, meaning "young radish" and is characterized by a short cultivation period. It is mainly used for kimchi, and in particular, radish greens contain a lot of moisture and has a crunchy texture, so they often make water kimchi with fresh radish greens.
(5) Japanese radishes
Japanese radishes are mainly used to make pickled radish. It is about 30 to 35 centimeters long and is characterized by being grown mainly in the Geumgang River, Hangang River, Nakdonggang River, Yeongsanggang River, or tributaries of these rivers. It came into Korea from China through Japan, and the general consumption is not as large as other radishes.
2. How to pick a radish
- white and glossy
- something that is hard and not dry when touched
- smooth surface and flawless
- fresh radishes
- Holes or discoloration in the place where the martial art was located
3. How to use each part
The bite can be divided into three parts, from the head to the middle to the root.
The head part is the hardest and sweetest, so it is good to use as raw vegetables and herbs, and the head part is rich in chlorophyll, which has antioxidant effects and minerals such as iron.
The middle part is high in sugar and crunchy, so it's good to use for braising or stir-frying, and it's rich in vitamin C and sugar.
The root part is good for soup or broth because of its strong moisture and spicy taste, and it is rich in sulfur compounds, which removes active oxygen and is effective in preventing cancer.
4. How to store no food
(1) Room temperature storage
A temperature of 4-5℃ is suitable for storing radishes for a long time. When storing, the leaves take away the moisture from the roots and the roots can be windy, so you can cut off the leaves, wrap them in a wrap or newspaper with dirt on them, and store them for 5 to 7 days if they are well-ventilated and stored in a shaded place.
(2) refrigerated storage
Depending on the cooking method, you can cut it into the right size and refrigerate it in a zipper bag or airtight container for convenient use.
(3) Dry storage
Cut them into appropriate sizes and dry them in the sun and store them in dried radish.
(4) cold storage
Blanch the sliced radishes in boiling water with salt, cool them with cold water, squeeze out the water, and freeze them in enough zip bags or airtight containers to eat.
5. Radish effects
(1) skincare
Rich vitamin C removes active oxygen from the body due to antioxidant action, helping to relieve skin whitening effects, melanin production, freckles, and freckles. However, vitamin C is a water-soluble component that dissolves in water, so make sure to take it steadily.
(2) Hangover relief
The abundant 'betain' ingredient in radishes helps to prevent liver fatigue and prevent the accumulation of fat in the liver.
(3) prevention of constipation
Radish roots are rich in fiber, which can help those with poor bowel movements. However, be careful because the root part has a strong spicy taste, and excessive intake can damage the stomach and intestines.
(4) anticancer effect
Radishes contain a large amount of an active ingredient called isothiocyanate. This ingredient is usually known to have anticancer, antibacterial, or insecticidal effects. In particular, it has been confirmed to have a strong anticancer effect, helping to prevent gastric cancer, esophageal cancer, colon cancer, and lung cancer.
(5) removal of waste products
Rich fiber in radishes helps remove waste in the intestine, and vitamin C is said to be effective in neutralizing nicotine and releasing it out of the body through diuretic action.
(6) promotion of digestion
Modern people often suffer from indigestion due to stress and irregular eating habits, and an enzyme called "diastase, " which contains nothing, promotes digestion and helps prevent long-term function.
(7) prevention of a cold
The ingredient called "methylmercaptan, " which is rich in radishes, strengthens immunity and is effective in preventing colds.
(8) blood vessel health
The ingredient that gives off the spicy taste of radishes isothiocyanate. This ingredient purifies blood vessels and helps prevent cancer through detoxification.
(9) Boosting Immunity
Immunity is very important to a person. Radish is rich in folate, calcium, potassium, vitamin C, dietary fiber, and minerals, and it is effective in increasing immunity because it has many digestive enzymes.
(10) Dieting
Radishes are made up of about 94% of the total water, which is effective for losing weight. Radish is also beneficial to the human body as it is called a natural digestive medicine.
6. Radish Side Effects
- Radish is a good ingredient for digestive health, but be careful because excessive intake may irritate the gastrointestinal tract and increase gastric acid.
- Be careful because the stingy and spicy ingredients of radishes can cause stomach and intestinal pain such as heartburn when consumed raw.
- Radishes are naturally cold, but they turn into warm properties when cooked. I recommend that you cook it according to your body type.
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