Nutrient-Rich & Sweet Radish Stir-fry Recipe
The Ultimate Side Dish: Delicious and Easy Stir-Fried Radish (Munamul Bokkeum)!
Radishes are at their sweetest peak in autumn and winter! For those who love radishes even more than fruit, we’re sharing how to make delicious #Munamul #MunamulBokkeum, a staple on winter tables. From choosing the best radishes to our secret tips for #HowToCookRadishDeliciously, master this dish like a pro and create a rice-stealing side that the whole family will love. Select firm, heavy radishes with few fine roots and about 1/3 to 1/2 green portion – these are the sweetest and tastiest. I especially love the green part, which tastes just like fruit when peeled! Great ingredients are key to delicious food. This simple stir-fry is a perfect side dish that can be whipped up in no time.
Main Ingredients
- 300g Radish: Use fresh and firm radishes.
- 10cm Scallion (Green Onion): Finely chopped for aromatic flavor.
- 0.3 Tbsp Coarse Sea Salt: Lightly salt the radish to enhance crispness and help it absorb seasoning.
Seasonings & Other Ingredients
- 2 Tbsp Tuna Extract: A secret ingredient for umami. Can be substituted with Korean soup soy sauce, but may result in a darker color.
- 1 Cup Kelp Broth: Keeps the radish moist and tender. Adds a deeper flavor than plain water.
- 0.5 Tbsp Minced Garlic: Use sparingly to enhance radish flavor without bitterness. Too much can cause bitterness.
- 1 Pinch Ginger Powder: Optional, but it helps eliminate the raw radish smell and adds a clean taste. (Can be substituted with ginger juice)
- 1 Tbsp Perilla Oil (Deulgireum): Adds a nutty and subtle aroma. Sesame oil can also be used.
- 1 Tbsp Toasted Sesame Seeds: Sprinkle on top for extra nuttiness and visual appeal.
- 2 Tbsp Tuna Extract: A secret ingredient for umami. Can be substituted with Korean soup soy sauce, but may result in a darker color.
- 1 Cup Kelp Broth: Keeps the radish moist and tender. Adds a deeper flavor than plain water.
- 0.5 Tbsp Minced Garlic: Use sparingly to enhance radish flavor without bitterness. Too much can cause bitterness.
- 1 Pinch Ginger Powder: Optional, but it helps eliminate the raw radish smell and adds a clean taste. (Can be substituted with ginger juice)
- 1 Tbsp Perilla Oil (Deulgireum): Adds a nutty and subtle aroma. Sesame oil can also be used.
- 1 Tbsp Toasted Sesame Seeds: Sprinkle on top for extra nuttiness and visual appeal.
Cooking Instructions
Step 1
Freshly harvested radishes from the garden are as delicious and crisp as fruit! When you cut a fresh radish, you’ll notice plenty of clear radish juice flowing out.
Step 2
Wash the radish thoroughly. Cut it in half lengthwise (from root to leafy end). Then, slice it thinly along the grain (about 0.3cm thick) and julienne it into thin strips. Avoid slicing too thinly, as it might break apart when cooked. Aim for a consistent thickness.
Step 3
Place the julienned radish in a large bowl. Wash the scallion, trim the root end, and finely chop it.
Step 4
Sprinkle 0.3 Tbsp of coarse sea salt evenly over the julienned radish and toss gently. Let it sit for about 5 minutes. This process slightly draws out moisture, maintaining crispness, and helps the radish absorb seasonings better, preventing it from becoming mushy.
Step 5
Heat a pan over medium heat and add 1 Tbsp of perilla oil. Add the lightly salted radish strips and begin to stir-fry. If you don’t have perilla oil, sesame oil can be used for a more nutty flavor.
Step 6
While stir-frying, add 2 Tbsp of tuna extract for seasoning. Using Korean soup soy sauce can result in a darker color. Salting the radish slightly beforehand and then seasoning with tuna extract provides a savory taste without making the dish too dark. Keep the heat at medium.
Step 7
Add 0.5 Tbsp of minced garlic and 1 pinch of ginger powder, and stir-fry together. You can omit the ginger powder if you don’t have it. Ginger helps to neutralize any slight bitterness in radishes, but seasonal radishes are naturally sweet, so it’s often optional. Using too much minced garlic can make the radish taste bitter, so use it sparingly.
Step 8
Instead of stir-frying the radish until completely dry, pour in 1 cup of kelp broth. Reduce the heat to medium-low, cover the pan with a lid, and let it cook for about 10 minutes. Cooking with the lid on allows the radish to steam and soften evenly without needing constant stirring, ensuring a clean and intact Munamul Bokkeum.
Step 9
After 10 minutes, remove the lid. You’ll see the radish has turned translucent and a light broth has formed. Taste a piece of radish to check if it’s tender. If more seasoning is needed, add a little salt. Salting it lightly beforehand and then using tuna extract creates a delightful umami flavor, making it much tastier than using only salt.
Step 10
Finally, add the chopped scallions and 1 Tbsp of toasted sesame seeds. Give it a final gentle toss to combine. Your delicious stir-fried radish is ready!
Step 11
Serve your perfectly prepared Munamul Bokkeum generously in a dish, sprinkling extra toasted sesame seeds on top for a beautiful finish. It looks as appetizing as it tastes!
Step 12
This is the perfect #DinnerSideDish or #SeasonalSideDish – easy and incredibly delicious! Make sure to try this stir-fried radish while it’s in season.
