It is a round, pungent radish with a thick rind and firm flesh that does not get soft even after a few years of storage as kimchi.

[1] Being a speciality crop of Icheon and Yeoju in Korea, gegeol radish has been included in the Ark of Taste, an international catalogue of endangered heritage foods.

[2] The gegeol radish has traditionally been grown in cotton fields or soybean fields in the Icheon and Yeoju areas of South Korea for household consumption, in between the rows of the main crops.

The young leaves can be harvested throughout the spring, summer, and autumn for use as namul vegetables.

Because of the pungent cruciferous flavour, the roots of the gegeol radish are often consumed after having been salted and buried in the ground during the winter.