Mo-Namul: Soft Radish with a Delectable Broth
Mo-Namul: Soft Radish with a Delectable Broth
How to Make Mo-Namul: A Juicy and Flavorful Korean Radish Side Dish
Worried about preparing traditional side dishes for holidays like Seollal? Let’s make Mo-Namul, a wonderfully easy, healthy, and moist radish dish that’s sure to delight your taste buds.
Ingredients- Radish 600g
- Salt 1/2 tsp
- Allulose 1/4 tsp (sweetener)
- Ginger powder 1/4 tsp (or a little ginger juice)
- Perilla oil (Deulgireum) 1 Tbsp
- Sesame seeds, toasted
Cooking Instructions
Step 1
First, prepare about 600g of Korean radish (around 1/3 of a medium radish). Wash it thoroughly and then cut it into thick julienne strips. If slicing by hand is difficult, using a mandoline slicer designed for kimchi preparation can make it much easier to achieve uniform, thick strips.
Step 2
Now, let’s season the radish. Add 1/2 teaspoon of salt and gently massage it into the radish. For a touch of sweetness without refined sugar, we’re using 1/4 teaspoon of allulose. Next, add 1 tablespoon of perilla oil (deulgireum) for a fragrant aroma. Opting for perilla oil or sesame oil (chamgireum) over neutral cooking oils like vegetable or olive oil is key to achieving the unique nutty and deep flavor characteristic of Mo-Namul.
Step 3
Add the 1/2 teaspoon of salt (approximately 2g) and mix well.
Step 4
Also add the 1/4 teaspoon of allulose (approximately 4g) for sweetness.
Step 5
Drizzle in the 1 tablespoon of perilla oil for rich flavor.
Step 6
Once all the ingredients are mixed with the radish, it’s time to stir-fry. Cook over medium-low heat, stirring gently to prevent burning. You don’t need to add any water at this stage; the radish will release its own moisture as it cooks, making it tender and juicy.
Step 7
As the radish begins to soften, the natural moisture released from the radish will beautifully combine with the perilla oil, creating a milky, glossy broth. This broth is the signature element that makes Mo-Namul so appealing.
Step 8
Adding a hint of ginger at this point will elevate the flavor profile. You can add a little fresh ginger juice or 1/4 teaspoon of ginger powder for an incredible boost to the broth’s taste. If you don’t have ginger, a tiny splash of soy sauce for soup (gukganjang) can add a subtle umami, but be very careful not to add too much, as it can affect the color of the dish.
Step 9
While the radish is delicious as is, today we’re making a version with a satisfying amount of broth, perfect for spooning over rice. Pour in 150ml of water, cover the pot, and let it simmer gently over medium-low heat for about 3 more minutes, allowing the radish to absorb the flavors of the broth.
Step 10
Transfer the finished Mo-Namul to a serving dish, making sure to include plenty of the delicious broth. Finally, sprinkle some toasted sesame seeds on top for a lovely finish that enhances both the appearance and the taste.
Step 11
And there you have it – a beautifully moist and flavorful Mo-Namul! Isn’t it surprisingly simple? This dish is a perfect accompaniment for any meal, whether it’s a special occasion or a regular day.
