Sautéed Radish (Munamul) with a Sweet and Tender Texture
Sautéed Radish (Munamul) with a Sweet and Tender Texture
Mastering White Radish Sauté (Munamul) – Baek Jong-won’s Inspired Recipe for a Delicious Side Dish
Discover the delightful autumn white radish transformed into a wonderfully tender and subtly sweet sautéed side dish (Munamul). This recipe, inspired by Baek Jong-won, uses a soy sauce-based seasoning that brings out a deep umami flavor, making it a perfect accompaniment to rice. Moving beyond the traditional salt-only method, this version offers a richer taste profile. When you’re pondering what to cook for your next meal, consider this affordable and incredibly satisfying radish dish!
Ingredients- 1/2 large white radish (approx. 500g)
- 1/2 Tbsp minced garlic
- 3 Tbsp perilla oil
- 1/2 stalk green onion
- 4 Tbsp soy sauce
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 1/2 Tbsp sugar
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
For a sweeter radish, use the greener outer parts. If the skin is clean, wash it thoroughly and use it as is; the skin is nutritious and adds a pleasant texture. If the skin is dirty, peel it lightly before proceeding.
Step 2
Slice the radish into thin strips, about 0.3-0.4 cm thick. Slicing them too thinly can cause them to break apart during cooking, so aim for a moderate thickness. This should yield approximately 500g of sliced radish.
Step 3
Finely chop the green onion. The subtle aroma of the green onion will infuse the radish, enhancing its overall flavor.
Step 4
Heat 3 tablespoons of perilla oil in a large pan or wok over medium-low heat. Add the chopped green onion and sauté to release its fragrance. If perilla oil is unavailable, you can substitute with cooking oil, but perilla oil’s nutty aroma truly elevates this dish. Feel free to adjust the amount of oil to your preference.
Step 5
Gently stir the green onions with chopsticks as they sauté, allowing the fragrant oil to develop. Be careful not to burn the green onions; you want to extract their aroma, not char them.
Step 6
Once the green onion is fragrant, add the sliced radish to the pan. Don’t worry if it looks like a lot initially; the radish will wilt down significantly as it cooks.
Step 7
As the radish cooks, it will release its natural moisture, becoming tender and slightly liquid. You won’t need to add extra water; let the radish’s own juices do the work.
Step 8
Add 1/2 tablespoon of sugar to balance any bitterness and enhance the radish’s natural sweetness. Then, add 4 tablespoons of soy sauce and 1 tablespoon of fish sauce for seasoning. (Tip: For a clearer, white radish dish, use 1 tablespoon of coarse salt instead of soy sauce.)
Step 9
Stir in 1/2 tablespoon of minced garlic and 1 tablespoon of toasted sesame seeds. Continue to sauté until the radish becomes tender and slightly translucent, and most of the liquid has evaporated. Sautéing until the liquid is mostly absorbed will result in a more concentrated flavor.
Step 10
Taste the radish as it cooks and adjust the seasoning by adding more soy sauce, fish sauce, or sugar according to your preference. Aim for your perfect balance of flavors.
Step 11
Turn off the heat once the radish is cooked through but still retains a slight tender-crisp texture (‘salkanggeoril’ texture). Avoid overcooking, as it can become mushy. Serve this delicious Munamul warm, perhaps spooned over a bowl of freshly steamed rice!
