On a small traditional market near the seoul national university subwaystation we found something what looked like a sugar beet. The old lady called this the 'tail of the chinese cabbage'. This flowery description left me wondering if this might be indeed the tail (root) of a chinese cabbage. After asking my wife's mother we found that its indeed the root and that its neither a common nor a very rare vegetable.
The taste was surprisingly pleasant. A bit sweet, a bit nutty, not unlike kohlrabi but in consistency less 'glass like' and with overall better taste. Also in the ones we tried we didnt find any fibers as you might encounter them in kohlrabi.
Unfortunately they were too tasty so that there were none left to cook ^^
All in all highly recommended, if you can find them.
The taste was surprisingly pleasant. A bit sweet, a bit nutty, not unlike kohlrabi but in consistency less 'glass like' and with overall better taste. Also in the ones we tried we didnt find any fibers as you might encounter them in kohlrabi.
Unfortunately they were too tasty so that there were none left to cook ^^
All in all highly recommended, if you can find them.
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| Raw, roughly 200g. peels like a kohlrabi. |
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