It is a small radish with many fine roots; of which the entire plant, including the leaves and stems, is used in Korean cuisine.

The Korean word chonggakmu (총각무) is a compound of chonggak (총각, "bachelor") and mu (무, "radish").

The upper part of the roots are subterranean stems, from which the long ovate leaves grow.

Radish greens, called mucheong, is dried to make siraegi or used fresh in cooking.

Whole, vertically halved, or quartered chonggak radishes along with the leaves and stems are often used to make kimchi, called chonggak-kimchi, with the seasonings similar to those of kkakdugi (radish kimchi).