Although mu (무) is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese), the word is usually used in its narrow sense, referring to Joseon radish (조선무, Joseonmu). In Korean cuisine context, the word Joseon is often used in contrast to Wae, to distinguish Korean varieties from Japanese ones. The longer, thinner, and waterier Japanese daikon cultivated mainly for danmuji is referred to as Wae radish (왜무, Waemu) in Korea. Korean radishes are generally shorter, stouter, and sturdier than daikon, and have pale green shade halfway down from the top. They also have stronger flavour, denser flesh and softer leaves. The greens of Korean radishes are called mucheong (무청) and used as vegetable in various dishes.
Korean radishes, like other radishes, are annual or biennial crop grown for the taproots. The rotund-cylindrical roots weigh about 800 grams (28 oz), being approximately 20 centimetres (7.9 in) long with diameter around 7–8 centimetres (2.8–3.1 in). 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. The pinnated leaves with enlarged terminal lobe and smaller lateral lobes are arranged in a rosette. The white to light purple flowers are borne on a racemose inflorescence, from April to May. Petals are twice as longer than calyx lobes, which are around 7 millimetres (0.28 in). There is a pistillum and tetradynamous stamen. The fruits are small pods around 4–6 centimetres (1.6–2.4 in), with hard shell and a reddish brown seed.