Korean radishes are generally short, stout, and sturdy, and have a pale green shade halfway down from the top.

The greens of Korean radishes are called mucheong (무청) and are used as a vegetable in various dishes.

[2] The flesh of Korean radishes harvested timely is crisp, peppery and sweet.

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

If properly cellar-stored in the unfrozen ground, the radishes harvested in autumn can be preserved until the spring.