One Big Radish

Here's a picture of a Korean (or Asian?) radish (moo/mu/무).  It's nowhere near as potent as its much smaller North American variety; perhaps because of that, it is used quite commonly in cooking, in kimbap (rice rolls--where it is dyed yellow), and as a wrap for meat in some restaurants.  I have been learning to cook with it; one of these big suckers goes a long ways!  It doesn't have a lot of flavor but can add some interesting texture if not overcooked.