HEY EXCUSE ME WHAT IS THIS

HEY EXCUSE ME WHAT IS THIS THAT'S A RADISH A WHAT RADISH THAT'S A RADISH YES IT'S A BIG ASS RADISH YOU IDEA YES THIS IS A BIG ASS RADISH THIS IS KOREAN RADISH OTHERWISE KNOWN AS MU SHE BIG LOOK AT LOOK AT THE SIZE OF THIS THING I DO NOT HAVE A SMALL HEAD THIS IS THIS IS BIG AND THIS IS ONE OF THE MOST WIDELY USED VEGETABLES IN KOREAN CUISINE IN FACT YOU HAD IT ON YOUR TABLE AND YOU MIGHT NOT HAVE EVEN KNOWN IT RIGHT THERE THAT'S CALLED KKAKDUGI WHICH IS A DICED KOREAN KIMCHI MADE AND ANOTHER VERY COMMON SIDE DISH WHICH IS MORE OF LIKE A SHREDDED RADISH SALAD IT'S A LITT IT'S A LITTLE BIT BRIGHTER UNLIKE THE RADISHES WE COMMONLY KNOW HERE LIKE THE RED RADISHES THE MU IS VERY DIFFERENT LIKE THESE RADISHES ARE SHARPER AND THEY HAVE MORE BITE AND THEY'RE DEFINITELY DRYER THAN THE MU THE MU IS MUCH MORE DENSE AND IT'S HEAVIER AND IT'S GOT MORE WATER IN IT LIKE THIS THING IS HEAVY BUT IT'S ALSO MUCH SWEETER AND MILDER IN FLAVOUR AND IT'S USED FOR SO MANY THINGS BEYOND JUST LIKE SALADS AND AND KIMCHI LIKE YOU SAW YOU HAD IT IN YOUR SOUP IT ALSO BRAISES REALLY BEAUTIFULLY WHICH IS ONE OF MY FAVOURITE PREPARATIONS FOR IT AND WHEN YOU COOK IT DOWN IT GETS TENDER AND TOOTHSOME AND AND THE DENSITY JUST MAKES HER A REALLY BEAUTY TEXTURE ALSO ACTS KIND OF LIKE TOFU IN THAT IT BECOMES JUST THIS LIKE FLAVOUR SPONGE THAT ABSORBS WHATEVER FLAVOURS IT'S BEING COOKED IN IT'S SO VERSATILE AND THEY'RE SO GOOD AND I JUST DON'T THINK ENOUGH PEOPLE KNOW ABOUT THEM AND ALSO THEY'RE SO CUTE ISN'T THIS SO CUTE BUT ANYWAY I JUST WANTED TO SHARE ABOUT MU AND NOW I'M GONNA FIGURE OUT WHAT TO DO WITH THIS THING IT'S HUGE IT'S HUGE I COULD PROBABLY COOK SEVEN DIFFERENT THINGS