Do you know that the shape and texture of Korean radishes differ from other occidental ones?

Good Korean radishes(Mu in Korean) are firm, fatter, shorter and has a shiny skin, without scratches. It has a firm crunchy texture, optimized to make Kimchi. Peak season is late fall.

 As it is the best time to fully enjoy Korean radishes, we picked out some menus that can emphasize the taste of radishes in season.

 On Monday October 26th, we will be making two different dishes, "소고기무국(beef and radish soup)" and "고등어무조림(braised mackerel with radish)". Both dishes are perfect to heat up the body, and beat the cold weather of approaching winter. 

 소고기무국(beef and radish soup) is a mild soup (not spicy!) with beef base. It is hearty food best enjoyed with rice, and is a staple in the Korean diet. 

 고등어무조림 is a soy sauce based broth with braised mackerel and radish. Along with grilled mackerel, this is the most popular way of cooking mackerel in Korean cuisine. The texture of cooked radish is soft, juicy, but also emphasizes the sweetness. However, please note that this dish can be a little spicy as hot pepper flakes are one of the main ingredients.

 Please join us for an online ZOOM session of cooking with chef Nancy Lee who has been showing our foreign resident community many cooking tips at the Seorae Global Village Center.

The level of social distancing has been lowered to Level 2 with some adjusted prevention measures that directly limited businesses of the working class. However, precise reinforcements of prevention control at high-risk facilities, such as medical facilities, will be made.  

You will find at the center Korean language programs as well as other cultural and artistic lessons to learn and appreciate the multiple facts of the Korean culture. We hope that this will help you create new encounters and discoveries. 

Please visit our website for more information about what's happening this month.