Korean Seasoned Young Radish Greens
Young radish greens are blanched in boiling water for just ten to fifteen seconds and dressed with soup soy sauce, garlic, sesame oil, and toasted sesame seeds. The greens' summer abundance of moisture and tender fiber means they wilt quickly in hot water, so a brief dip is all that is needed; the stems stay crunchy while the leaves soften just enough to absorb the dressing. Soup soy sauce supplies a light salinity that lets the greens' fresh, grassy flavor come forward, and minced garlic adds a sharp note that anchors the mild base. Sesame oil coats the strands thinly, creating a smooth mouthfeel, and sesame seeds release a warm, nutty fragrance each time they are bitten. Rinsing in cold water immediately after blanching locks in the bright, pale green color, and squeezing out excess water ensures the seasoning clings tightly to the greens. This namul wins on clean, understated flavor rather than bold seasoning, making it an effective palate cleanser alongside spicy stews or rich grilled meats.
Adjust Servings
Instructions
- 1
Wash young radish greens and trim root ends.
- 2
Blanch in salted boiling water for 1-2 minutes.
- 3
Rinse in cold water and squeeze dry.
- 4
Season with soup soy sauce, garlic, and sesame oil.
- 5
Sprinkle sesame seeds and serve.
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