Crisp and Refreshing White Radish Namul
A Special Feast Side Dish! The Golden Recipe for Refreshing, Crunchy White Radish Namul
While I usually enjoy making soft radish namul with a little broth, with the upcoming Daeboreum festival (a Korean holiday), I decided to make a non-brothy, crisp style of radish namul, perfect for the occasion. This recipe highlights the natural, refreshing flavor and clean taste of the radish, making it an excellent side dish for festive meals.
Main Ingredients
- 500g Korean radish (about 1/3 of a medium radish)
Radish Salting Ingredients
- 2 Tbsp coarse sea salt
- 1 cup cold water (200ml)
Seasoning and Stir-frying Ingredients
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp cooking oil
- 1 tsp sugar
- 2 Tbsp chopped green onion
- 1/2 cup water (100ml)
Finishing Ingredients (Topping)
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp coarse sea salt
- 1 cup cold water (200ml)
Seasoning and Stir-frying Ingredients
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp cooking oil
- 1 tsp sugar
- 2 Tbsp chopped green onion
- 1/2 cup water (100ml)
Finishing Ingredients (Topping)
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 500g of Korean radish. Wash the radish thoroughly, then cut it into 2-3 segments and slice into half-moon shapes. Next, julienne the radish into approximately 0.5cm thick strips. Avoid cutting them too thinly, as this can affect the texture. Set aside.
Step 2
In a bowl, place the julienned radish. Add 2 Tbsp of coarse sea salt and 1 cup of cold water. Gently mix the radish with your hands to ensure the salt and water coat the strips evenly. Let the radish salt for about 20 minutes. This process draws out excess moisture, preserving its crispness. After salting, drain the radish thoroughly in a sieve. This is crucial to prevent the namul from becoming watery.
Step 3
Now, let’s prepare the seasoning mixture for stir-frying. In a separate bowl, combine 1 Tbsp minced garlic, 1 Tbsp perilla oil, 1 Tbsp cooking oil, 1 tsp sugar, 2 Tbsp finely chopped green onion, and 1/2 cup of water. Whisk them together until well combined. Having the seasoning ready beforehand makes the stir-frying process smoother and ensures balanced flavors.
Step 4
Add the drained radish strips to the prepared seasoning mixture. Gently toss to coat the radish evenly with the seasoning. Marinating the radish in the seasoning mixture for a short while allows the flavors to penetrate better, enhancing the overall taste.
Step 5
Heat a frying pan over medium-high heat (about 5 minutes on an induction cooktop). Add the seasoned radish mixture and stir-fry quickly. It’s important not to overcook the radish, as we want to maintain its crispness. Cook just until the green onions lose their vibrant color slightly and the radish begins to turn translucent. Immediately remove from heat. High heat and short cooking time are key for that delightful crunch.
Step 6
Turn off the heat. Add 1 tsp of sesame oil and 1 Tbsp of toasted sesame seeds. Toss gently to combine. The nutty aroma of sesame oil and seeds will further enhance the flavor of the radish namul.
Step 7
Finally, arrange the finished radish namul attractively on a serving plate. The beautiful white color of the radish remains, and its satisfying crunch is preserved. This crisp and refreshing ‘Radish Namul’ is now ready! Enjoy it as a delightful side dish for any meal, especially during festive occasions.
