Stir-fried Korean Radish Namul
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Stir-fried in perilla oil, julienned radish loses its raw, peppery sharpness and turns gently sweet.
Read more
It is one of the basic namul, used for bibimbap and set out on Korean ancestral-rite tables.
Ingredients
Instructions
- 1
Cut 450 g Korean radish into matchstick-thick strips, about 4 to 5 cm long.
Sprinkle over a pinch from the 0.7 teaspoon salt, toss lightly, and rest for five minutes so excess moisture comes out before cooking.
- 2
Squeeze the salted radish gently by hand to remove only the pooled liquid.
Do not wring it hard, because too much pressure pushes out sweetness and leaves the strips dry instead of softly moist.
- 3
Heat a wide pan over medium heat and add 1.5 tablespoons perilla oil.
Stir in 1 teaspoon minced garlic for about 30 seconds, stopping before it browns so the oil smells fragrant but not bitter.
- 4
Add the radish strips and toss over medium heat for three to four minutes.
When the raw bite fades and the edges begin turning slightly translucent, pour in 80 ml water to help the center soften evenly.
- 5
Add 1 tablespoon chopped green onion and the remaining salt, then mix evenly and cover.
Cook over medium-low heat for six minutes, until the radish bends easily but still keeps its strip shape.
- 6
Remove the lid and raise the heat to high for 30 seconds to evaporate extra liquid.
When the radish is moist but no broth pools on the pan bottom, scatter 1 teaspoon sesame seeds and finish.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Saeujeot Muchim
chopped green onion, sesame seeds
Yeondubu Yangnyeom
chopped green onion, sesame seeds
Korean Seasoned Gamtae Seaweed
chopped green onion, sesame seeds