Seasonal Radish Namul (Moo Namul)
Seasonal Radish Namul (Moo Namul)
A Delicious and Healthy Radish Side Dish for Your Table
As the season for radishes arrives, bringing out their natural sweetness, we’re excited to share a recipe for a simple yet incredibly flavorful radish namul. Made with fresh, young Korean radish (or regular daikon radish), this dish is light, refreshing, and packed with healthy goodness. Its subtle sweetness, enhanced by minimal seasoning, makes it a crowd-pleaser that perfectly complements any meal. It’s also an elegant and traditional side dish suitable for holidays and ancestral ceremonies.
Main Ingredients- 500g radish (about 1/3 of a medium radish)
- 1 Cheongyang pepper (optional)
Seasoning- 1 tsp salt
- 1 tsp minced garlic (omit for ancestral rites)
- 1 Tbsp olive oil
- 1 tsp perilla oil (deul-gireum)
- 1 Tbsp sesame seeds
- 1 tsp salt
- 1 tsp minced garlic (omit for ancestral rites)
- 1 Tbsp olive oil
- 1 tsp perilla oil (deul-gireum)
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, wash the radish thoroughly under running water and peel off the skin. Then, slice the radish thinly into planks, and subsequently cut it into fine julienne strips. You can also use a mandoline slicer for consistent strips. Aim for strips about 0.3cm thick for a pleasant texture.
Step 2
Place the julienned radish in a bowl and add 1 tsp of salt. Gently rub the salt into the radish with your hands. This process helps to soften the radish slightly and draw out excess moisture, which will retain its crispness. Let it sit for about 10 minutes to lightly pickle.
Step 3
After 10 minutes, you’ll notice a significant amount of water has been released from the radish. Squeeze the julienned radish firmly with your hands to remove as much liquid as possible. Discard the water, and use only the squeezed radish strips. There’s no need to rinse it.
Step 4
Heat 1 Tbsp of olive oil in a pan over medium heat. Add the squeezed radish strips and 1 tsp of minced garlic. Stir-fry until the radish becomes translucent and slightly softened, about 3-5 minutes. (Tip: If you are preparing this dish for ancestral ceremonies or rituals, it’s customary to omit the garlic. Please keep this in mind.)
Step 5
If you prefer a hint of spice, finely chop 1 Cheongyang pepper (seeds removed) and add it to the pan while stir-frying. The pepper adds a refreshing, slightly spicy kick to the radish namul. You can omit this step if you’re not a fan of spicy food.
Step 6
Once the radish is translucent and tender, turn the heat up to high and stir-fry quickly for about 3-4 minutes. This high-heat stir-fry helps to evaporate any remaining moisture and maintain a delightful crispness. Turn off the heat, then stir in 1 tsp of perilla oil (or sesame oil) and 1 Tbsp of sesame seeds. Immediately transfer the namul to a serving dish. This prevents the radish from overcooking in the residual heat of the pan and becoming mushy. Enjoy your delicious, homemade radish namul!
