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Lobok would be the Chinese version of Daikon.  There's a stew my family makes with it.  I think it's basically beef belly (tender!) and daikon with spices added. 


Here's a version with brisket:



You'll have to modify it to make it work for Whole 30, but I think that wouldn't change the basic goodness. 


You could also grate it very fine and use to top asian-y soups or add to salad. 


It shouldn't be very bitter if it's a good one.  So you can use it like radish.

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