Cultivated in Phyonggang area of Kangwon Province from the 1940s, the radish is soft, sugary and watery. So it is used mainly for making kimchi (pickled vegetable).

It is 40 to 50 centimeters long and 6 to 7 centimeters wide, weighing 400 to 600 grams on an average.

Upper part of its fully-cultivated body is tinted with yellow green color at peel and light green at flesh and the lower part with white at peel and flesh.

The radish can yield 40 to 50 tonnes per a hectare 60 or 70 days after the sowing.

The species is cultivated after maize.