I just got back from a Korean market where the lady behind was purchasing two root vegetables. They were extremely long (about 2 feet) and completely straight about an inch in diameter at the top and tapering to a point. It had a light brown skin like jicama or ginger. She did not know the name but said that it is crunchy. Sorry I do not have a photo.
Do you know what it is and how it is prepared? Would it make a good substitute for water chestnuts if chopped into discs?