Crispy Stir-Fried Radish (Mu Namul Bokkeum) with Perilla Oil and Perilla Seeds
Crispy Stir-Fried Radish (Mu Namul Bokkeum) with Perilla Oil and Perilla Seeds
Learn How to Use Different Parts of Radish and Make a Simple, Flavorful Side Dish: Stir-Fried Radish
Did you know that different parts of the radish have distinct flavors suitable for various dishes? The upper part with green hues is sweet, perfect for pickles, fresh salads, and Dongchimi (water kimchi). As you move down, the radish becomes spicier; the middle section is great for radish soup, braised radish, or hot pot bases. The very bottom part, with its stronger spicy notes, is ideal for seasoned radish dishes like this ‘Mu Namul Bokkeum’ or pickles. Today, we’ll guide you through making this delightful stir-fried radish using the lower part of the radish, enhanced with fragrant perilla oil and nutty perilla seeds. It’s a simple yet incredibly satisfying side dish that pairs perfectly with rice!
Ingredients- 1 piece of Korean radish (approx. 200-300g, lower part recommended)
- 2 Tbsp perilla oil
- 100ml anchovy broth or rice water
- 1/3 Tbsp salt (or to taste)
- 3 Tbsp ground perilla seeds
- 1/2 Tbsp minced garlic (optional, for added aroma)
- A little green onion or scallion, finely chopped (for garnish)
Cooking Instructions
Step 1
For stir-fried radish (Mu Namul Bokkeum), it’s best to use the lower part of the radish, which tends to be less spicy. First, peel the radish thoroughly, wash it under running water, and prepare it. Then, slice it into strips about 0.5 cm thick. Ensuring uniform thickness will help the radish cook evenly.
Step 2
Heat a pan over medium heat and add 2 tablespoons of fragrant perilla oil. Add the minced garlic (if using) and gently sauté until the garlic aroma is released. Sautéing the garlic first will significantly enhance the overall flavor.
Step 3
Once the garlic is fragrant, add all the julienned radish to the pan. Reduce the heat to medium-low and stir-fry for about 2-3 minutes, just until the radish becomes slightly translucent and partially cooked. Be careful not to overcook, as this can release too much water.
Step 4
When the radish is somewhat cooked, pour in 100ml of anchovy broth or rice water. The broth will reduce, infusing the radish with a subtle umami flavor and tenderness.
Step 5
After adding the liquid, cover the pan with a lid and reduce the heat to low. Let it simmer for another 3-5 minutes. This steaming process will ensure the radish becomes tender and moist throughout.
Step 6
Remove the lid and allow any excess moisture to evaporate slightly. Stir in 1/3 tablespoon of salt and 3 tablespoons of ground perilla seeds, mixing well to combine. Ensure the perilla seeds are evenly distributed and not clumped.
Step 7
Finally, add the finely chopped green onion or scallion and mix lightly. Your delicious stir-fried radish is ready! Taste and adjust the salt seasoning to your preference. This dish is incredibly tasty served over a bowl of hot rice!
