Korean Stir-fried Radish with Perilla Powder

Name: Korean Stir-fried Radish with Perilla Powder
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: korean radish 300 g; perilla powder 2 tbsp; minced garlic 1 tsp; soup soy sauce 1 tsp; scallion 30 g; water 80 ml; cooking oil 1 tbsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Covered and cooked in a little soy-seasoned water, the radish strands turn translucent and bend easily around a chopstick.

Made with winter radish, the dish comes out noticeably sweeter.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Pat 300 g radish dry, then cut it into fine, even julienne.

Keeping the pieces similar in thickness helps them soften at the same pace and reduces breaking during stir-frying.
2

Heat 1 tablespoon cooking oil in a pan over medium-low heat.

Add 1 teaspoon minced garlic and 30 g scallion, then stir for about 40 seconds until fragrant but not browned.
3

Add the julienned radish and raise the heat to medium.

Stir-fry for about 3 minutes, turning often, until the edges look slightly translucent and the pile begins to wilt.
4

Pour in 80 ml water and 1 teaspoon soup soy sauce, then toss so the seasoning reaches the radish evenly.

Cover and cook over medium-low heat for 4 minutes to soften it gently.
5

Uncover the pan and simmer for 1 more minute if there is too much liquid.

The radish is ready for finishing when it looks translucent and bends easily with chopsticks.
6

Lower the heat and add 2 tablespoons perilla powder, stirring quickly so it blends with the radish moisture.

When it turns creamy and coats the strands, cook just 1 more minute and serve warm.