Lo bok, which is also called Chinese radish, is similar to daikon in flavor and texture but is bigger, often 6-15 inches long and with a diameter of 2-3 inches. The end of the root is white and shoulders are green, with flesh ranging from white to pale green. It has a sharp, spicy radish flavor and is the prime ingredient in Korean kim chee. Lo bok goes well in soup and stir-fry and paired with fried foods. It is available year-round from California.
