Korean Stir-fried Radish with Perilla Powder
Quick answer
Mu-deulkkae-bokkeum is a mild Korean side dish of finely julienned radish stir-fried and then simmered with perilla seed powder.
What makes this special
- Mu-deulkkae-bokkeum simmers julienned radish with perilla powder for a mild, creamy vegetable side.
- Radish steamed under lid for 4 minutes until translucent, then perilla added
- Radish moisture dissolves perilla powder into a thick, nutty coating
Key ingredients
Core cooking flow
- 1 Pat 300 g radish dry, then cut it into fine, even julienne.
- 2 Heat 1 tablespoon cooking oil in a pan over medium-low heat.
- 3 Add the julienned radish and raise the heat to medium.
Mu-deulkkae-bokkeum is a mild Korean side dish of finely julienned radish stir-fried and then simmered with perilla seed powder. Garlic and scallion are sauteed first for aroma, then the radish goes in and cooks under a lid with water and soup soy sauce until translucent and soft. Perilla powder is stirred in at the end, melting into the radish's released moisture to form a creamy, nutty coating. The dish has no heat at all, making it a versatile banchan; winter radish yields a noticeably sweeter result.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
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.
- 3Heat
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.
- 4Control
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.
- 5Finish
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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