Korean radish (moo 무) tastes the best during the Autumn/early winter months when it is harvested and still holds its sweetness and moisture. I experimented making a Western-style creamy soup with it after seeing a recipe for it.
1 small size fresh Korean white radish (moo 무) - about 1½ lb, or 800 g
1 med size onion, 300 g
4 tbsp butter (unsalted)
1 cup of whole milk
1 cup cooked rice (choice or white, brown)
1 stalk of green onion, or celery, and black sesame seed for garnish
sugar and salt, and black pepper to taste
sour crème (optional)
Peel the moo and slice into thin square pieces. Slice onion and thinly chop; it doesn’t have to be too small.
Heat a pot or large frying pan and add the butter. Saute onion until it turns translucent, about 5-7 min, then and sliced moo pieces. Cook until the moo is almost cooked about 7-8 additional minutes.
Put cooked onion/moo mixture into the blender, add cooked rice, milk and blend until it becomes a smooth paste.
Pour the mixture into the pot and bring to a boil and simmer for amount 5 min.
Turn the heat off, and add a dash sugar (about 1-2 tsp) and a dash salt (about 1/2) tsp -- taste and adjust if needed. Garnish and serve warm -- I garnished with green onions and black sesame seeds, but you can try experimenting.