Mu (무 in Korean) is a Korean variety of the white radish that is mistakenly referred to as 'daikon'. But as these pictures from Kitazawa Seed Co. show, they look quite different:
As you can see, mu is shorter and rounder than daikon.
According to grace from New Asian Cuisine, "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."
To choose a good quality mu, look for ones that are "firm and the skin is a little shiny, without any scratches. The top should be a little green (Maangchi)."
Raw mu has a strong bitter/spicy taste, so I would soak or handle in a way that removes its excess flavor before serving.
Here are some recipes that call for mu:
Korean Radish Soup or 무국 (eating and living)
Posted by tastingkorea