Korean Radish Seeds (Mu/Moo) – Mild, Crisp Asian Vegetable for Kimchi & Cooking

Korean Radish Seeds (Mu) – A Staple of Korean Cuisine

Grow your own Korean Radish (Raphanus sativus), also known as Mu or Moo, one of the most essential root vegetables in East Asian cooking. Large, pale, and cylindrical with a mild, slightly sweet flavor and satisfying crisp flesh, Korean radishes are the backbone of kimchi, banchan, doenjang jjigae, and countless other traditional dishes. Their gentle sweetness balances heat beautifully, making them indispensable in Korean, Chinese, and Japanese kitchens alike.

Native to the Korean Peninsula, this cool-season vegetable thrives in temperate climates and is easy to grow from seed — a rewarding addition to any Asian vegetable garden.

Seed Details

• Common Name: Korean Radish, Mu, Moo
• Type: Open-Pollinated
• Root: Large, pale green-white, cylindrical
• Flavor: Mild, slightly sweet, very crisp
• Best Use: Kimchi (kkakdugi), stews, soups, slaws, salads, pickling
• Season: Cool season — late summer to fall planting
• Days to Maturity: ~55–70 days

Growing Instructions

• Choose a full sun location with deep, well-drained, loose soil — loosened at least 10–12" deep so roots grow straight and large.
• Direct sow seeds ½" deep, 1" apart, in rows 12–18" apart.
• Thin to 4–6" apart once seedlings reach 2–3" tall.
• Water consistently — inconsistent moisture causes cracking.
• Best planted in late summer through early fall for a fall harvest.

Harvesting

• Harvest when roots are 8–12" long and shoulders show at the soil surface.
• Grasp the stems close to the ground and pull straight up.
• If roots resist, loosen soil around the base with a garden fork first.
• Overwintered in mild climates; store in cool, humid conditions after harvest.

Select your desired seed quantity above. Untreated, open-pollinated seed.