We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Mooli?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Mooli is a form of giant radish that is also known as daikon. This name is the Korean word for this popular East Asian root vegetable, which is used in the cuisine of many nations. People can eat it in both raw and cooked form, and it is suitable in a dizzying array of dishes from salads to stir fries. Mooli is also included in kimchi, a famous Korean pickled food.

This giant radish is more formally known as Raphanus sativus. The root can get quite large, and it is snow white in color, with a flavor much milder than that of other radishes. A well cultivated one is crunchy with a faint peppery bite, and it looks rather like an overgrown carrot when it is whole, although the leaves and stems more closely resemble that of a radish.

Raw, mooli makes a great addition to vegetable platters and salads. In parts of Asia, it is carved into fanciful shapes and used as an edible garnish. Some people enjoy eating this radish out of hand, especially in regions where people believe that it has potential health benefits. Its mild flavor makes it suitable for younger consumers who might not find the sharp bite of smaller radishes terribly appealing; mooli can be added to lunchboxes for a snack, for example, or added to salads for younger eaters to create some texture without introducing an unwanted flavor.

Cooked, mooli can be used in a wide assortment of dishes. It is often included in soups and stir fries, for example, and it can also be shredded or grated and served on top of foods like stir fried vegetables. The radish is also commonly used in Indian cuisine, especially in curries or as a filling for vegetarian stuffed breads. It is also served in pickled form in a number of Asian nations.

People who want to grow mooli at home should select a well drained, sunny spot in the garden in the early spring. It can be planted as soon as the soil can be worked, in regions where frost limits the growing season, and it can potentially be sown into the late spring. As the radishes grow, gardeners should keep them moist but not soggy, and periodically thin the sprouts to allow the roots to mature. After 30 to 60 days, a cook can harvest the radishes and store them in a root cellar or use them in various cooked dishes. Chefs should be aware that extremely large radishes can get bitter; this is also the case with radishes that are exposed to light as they grow, so gardeners should consider mulching the plants to avoid exposing the roots to sunlight.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By anon959331 — On Jul 03, 2014

Nice article. I was looking for tips for eating them, so thank you. I bought some seeds and sowed them per direction eight days ago, they broke the soil surface after four days and they're already 2" tall. I can't wait to try them in a couple of months or so.

By anon355200 — On Nov 14, 2013

I just bought mooli in Tesco in Gravesend.

By anon251730 — On Mar 02, 2012

Heads up, folks. I bought mooli at Morrison's supermarket in Inverness.

By anon213324 — On Sep 10, 2011

I bought a mooli on Saturday from our local market in Guisborough, North Yorkshire. It is the first time I have ever seen one.

By SteamLouis — On Mar 19, 2011

My mom used to make all kinds of parathas or stuffed flat breads when I was a kid. Potato parathas, ground beef parathas, paratha with fenugreek leaves. My favorite though were radish parathas made with mooli.

She would grate and spice up the mooli with chillies, masala and cumin and stuff her handmade flat bread dough with it. The best part was pouring butter on top after they cooked. It was so good! I make them now myself, but nothing compares to a mother's cooking.

By ysmina — On Mar 18, 2011

I have acid reflux and there are only a few vegetables I can have raw that will not cause acid and discomfort for me. Mooli is one of them. I can't have other radishes because they are just too bitter. So I've started having mooli instead. I make salads with it or just have it raw. It's a good way for me to have some vegetable in my diet without regretting it later.

It can be a little difficult to find. I get mine from Asian stores and some organic stores carry it as well.

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Read more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.