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Grown in the clean soil of Ganghwa Island, these turnips are known for their high nutritional value. The clean sea breeze and the abundant pure water available on the island provide perfect cultivating conditions for this variety of turnip, which have been a specialty produce of the region for over 1,000 years. Ganghwa turnips grow foliage identical to that of Korean leaf mustard, and round, bulb-shaped roots.
Their flavor is often compared to that of the core of an Asian cabbage, which tastes somewhat like ginseng and has a mustard-like aroma. This unique flavor comes from the turnip’s deep purple pigment.
A delicacy that used to be supplied for the tables of Korean kings in ancient times, Ganghwa turnips are counted as one of the ‘six delights of Ganghwa.’ The roots and the seeds are used as ingredients for folk remedies and oriental medicines. Their richness in beneficial nutrients and active agents makes these turnips an excellent natural health food.
- Inquiries: Ganghwa-gun (Dept. of Economy and Transportation
+82-32-930-3352,
Office of Tourism Development +82-32-933-8011)
Health Benefits of Turnips according to the Medical Treatise, Donguibogam
This famous 16th century Korean medical treatise stated that turnips are “good for the ‘five viscera’ (heart, liver, spleen, lungs and kidneys). They promote liver function, and effectively combat liver illnesses such as jaundice. They are also known for their ability to heal boils, relieve hangover, hemorrhoids and chronic constipation, and clear up cloudy vision. Turnips possess diuretic properties. They are an excellent remedy for abdominal water retention and obesity, and can be used to fortify the diets of patients in convalescence. Turnips provide preventive benefits against many diseases.”
The medical treatise further notes that “the turnip can be eaten in its entirety, from buds in spring to foliage in summer, stems in autumn and root in winter. It is a useful vegetable which can be a substitute for main staple foods. Their roots remain in the ground, and begin a new season of growth the following spring. Regular consumption of turnips can help in the maintenance of ideal body weight and health. They can be consumed in larger quantities for greater health benefits.”
About the Turnip
- Origin: Afghanistan
- Family: Mustard
- Botanical Name: Brassca Rapa
- Variety: Korean (three varieties, white, red and purple)
- Main Variety Cultivated: Native Korean variety (purple turnips)
Turnips were traditionally grown either in spring or in autumn. Today, however, this hardy root vegetable, resistant to both cold and heat, is cultivated and consumed year-round.
Why Turnips Thrive on Ganghwa Island
- Sea Wind: The maritime influence on the island keeps the climate alternately warm and cool, perfect conditions for this crop. The iodine-rich wind also contributes to the healthy growth of this root vegetable.
- Rich Soil: Ganghwa Island acquired its present size and appearance as a result of a series of reclamation projects, integrating nearby islands. These reclaimed lands, mostly tidal flats, are rich in beneficial microorganisms from the marine bio mass.
- Clean Water: Water in Ganghwa Island is pure, drawn from under the bedrock, or from melted snow and rain.
Nutrient Comparison with Other Staple Vegetables
| Water | Calories | Calcium | Protein | Vitamin | Ash | |
|---|---|---|---|---|---|---|
| Turnip | 91.4% | 22kcal | 74mg | 2.0g | 18mg | 1.2g |
| Lettuce | 92.9% | 18kcal | 60mg | 1.4g | 17mg | 1.3g |
| Cucumber | 96.3% | 9kcal | 26mg | 0.8g | 10mg | 2.7g |
Turnip Recipes
| Turnip Kkakdugi | |
|---|---|
| Preparation | Cut the root section of the turnip into large cubes sized 3 to 4 cm, saving some of the leaves. Add sand lance extract, Ganghwa-grown spices, glutinous rice starch, bamboo salt, honey or other natural sweeteners, and mix thoroughly. |
| Flavor and Nutrients |
This refreshing turnip pickle promotes digestion, and is a diuretic. |
| Serving Suggestions |
1. Use the left-over sauce to season rice or noodles. 2. Cook a stew when the kkakdugi is ripe with tuna fish or pork. Ripe kkakdugi is great with ramen noodles as well. |
| Turnip Baendaengi Kkakdugi | |
|---|---|
| Preparation | Prepare the turnip kkakdugi using the same recipe given above, but replace the sand lance extract with baengaengi (herring) extract. |
| Flavor and Nutrients | Rich in protein and calcium |
| Serving Suggestions | Serve it as is when well matured, or use it to prepare a stew. |
| Turnip Gatkimchi | |
|---|---|
| Preparation | Mix outdoor-grown young turnip greens with coriander leaves, sand lance extract, Ganghwa-grown spices, glutinous rice starch, bamboo salt, honey or other natural sweeteners. |
| Flavor and Nutrients |
1. Ripe gatkimchi gives off the delightful aroma of mustard leaves and has a rich flavor. 2. Thanks to its high fiber and calcium content, the regular consumption of turnip gatkimchi helps to relieve constipation, promotes growth, and prevents osteomalacia, paradentis and dental cavities. |
| Serving Suggestions |
When the kimchi is ripe, prepare a stew, adding tuna fish or pork. |
| Turnip Matkimchi | |
|---|---|
| Preparation | Cut cabbages and turnip roots into large cubes 3 to 4 cm in size, saving some of the leaves. Add in coriander leaves, sand lance extract, Ganghwa-grown spices, glutinous rice starch, bamboo salt, honey or other natural sweeteners, and mix thoroughly. |
| Flavor and Nutrients |
Mixing cabbage and turnip produces a unique flavor. Kimchi prepared with turnip tastes more refreshing and matures more slowly thanks to the turnip’s property of inhibiting microbial growth, giving it a shelf life that is twice as long. |
