Radish is a humble root vegetable often overlooked by cooks in America. There are many varieties of radish, and the red-skinned variety is commonly found in grocery stores everywhere. The white radish, widely used in Asian cuisine, sometimes known as turnip, or lo bak, is celebrated in many Asian countries. Loaded with vitamin B6, magnesium, riboflavin, copper and calcium, the radish has an important role in Korea’s most important everyday dishes. Korean Radish, known as mu, is crisp and sturdy, with an unmistakable crunch that stands up well to cooking and flesh that ranges in color from white to pale green. The leaves of the Korean Radish are edible, and can be used in salads and side dishes, especially in kimchi.