Clean and Savory Radish Namul (No Stir-Frying!)
Clean and Savory Radish Namul (No Stir-Frying!)
Perfect for Daeboreum! Radish Namul Made Without Stir-Frying for a Refreshing Taste
Introducing a simple and easy-to-make radish namul recipe that boasts a delicately savory and deep umami flavor. The characteristic of this dish is that it’s cooked without stir-frying, preserving the naturally cool and clean taste of the radish. It’s perfect as a traditional Daeboreum (Full Moon Festival) dish or as a daily side dish for your meals.
Ingredients- Radish: About 300g (approx. half of a medium-large radish)
- Dashi Broth or Anchovy Broth: 1/2 cup (approx. 100ml)
- Minced Garlic: 1 Tbsp
- Minced Ginger: A pinch (slightly less than garlic)
- Salt: 1 tsp (adjust to taste)
- Crab Roe Soy Sauce (or Soy Sauce for Soup): 1 tsp (adds depth)
- Scallions (chopped): A small amount
- Toasted Sesame Seeds (crushed): A small amount
- Sesame Oil or Perilla Oil: A drizzle
Cooking Instructions
Step 1
Prepare the radish: First, wash the radish thoroughly and peel it. Then, cut it into long, thin strips about 0.3cm thick. If they are too thin, they might become mushy when cooked, so maintaining a moderate thickness is recommended.
Step 2
Make the delicious broth: Prepare a broth that will add depth of flavor. Broth made from dried pollack, anchovies, or kelp, or vegetable broth, all work well. Simmering it to be clear and rich will make the radish namul taste even more exquisite.
Step 3
Cook the radish: Pour about 2-3 tablespoons of the prepared broth into a pot and add the julienned radish. Using too much broth can dilute the radish’s flavor, so using a moderate amount is key.
Step 4
Add seasonings: Sprinkle 1 tablespoon of minced garlic and 1 teaspoon of salt over the julienned radish and gently toss. This initial seasoning helps the radish absorb the flavors evenly and allows the garlic aroma to infuse subtly.
Step 5
Steam the radish until tender: Cover the pot and cook the radish over medium-low heat for about 5-7 minutes. Avoid opening the lid midway; open it only when you start to see steam rising. The radish will turn translucent and become tender.
Step 6
Adjust seasoning and add flavor: Once the radish is tender, add a tiny pinch of minced ginger and 1 teaspoon of crab roe soy sauce to adjust the seasoning. If you don’t have crab roe soy sauce, you can use soy sauce for soup or additional salt to taste. It’s best to season it lightly so as not to overpower the radish’s natural sweetness.
Step 7
Add finishing ingredients: Finally, add plenty of chopped scallions and crushed toasted sesame seeds. The freshness of the scallions and the nuttiness of the sesame seeds will elevate the flavor of the radish namul.
Step 8
Finish with aromatic oil: Just before turning off the heat, or after turning it off, drizzle a little sesame oil or perilla oil. The fragrant aroma of the oil will enhance the namul’s flavor, making it even more delicious.
