Savory and Tender Stir-Fried Radish (Munamul Bokkeum)
Easy and Delicious Stir-Fried Radish Recipe: Achieve Both Health and Taste!
Radishes, known for their crisp and refreshing taste, are versatile and can be used in various dishes like fresh salads (musaengchae), braised dishes (mujrim), and soups. However, stir-fried radish (munamul) offers a tender texture that’s easy to digest and perfect for a light side dish. This recipe highlights the radish’s natural sweetness and subtle flavors with minimal seasoning, making it a crowd-pleaser for all ages. Make a healthy and delicious meal with this cost-effective ingredient!
Main Ingredients
- 1 Korean radish (about 5-6cm in size)
- 1 tsp olive oil (or cooking oil)
Cooking Instructions
Step 1
The part of the radish you use can affect the final texture and flavor. For a crisp texture, similar to fresh salads, use the firmer, white lower part. For a sweeter and softer result, like in stir-fries, opt for the greener upper part, which tends to be sweeter. Both parts are suitable for this stir-fried radish, but you might want to use a bit more of the greener section if you prefer extra sweetness.
Step 2
Rinse the radish thoroughly under cold running water. Then, use a vegetable peeler to carefully remove the skin. While radish peels contain nutrients, it’s best to remove them to ensure cleanliness.
Step 3
Cut the prepared radish in half lengthwise or into 2-3 pieces for easier handling. Then, slice it into pieces about 0.5 cm thick. It’s important not to slice them too thinly, as they will shrink further when cooked.
Step 4
Now, it’s time to julienne the radish slices. Aim for a thickness of about 0.3-0.5 cm. If you cut them too thinly, they might break apart easily during stir-frying. Cutting all the radish pieces to a uniform thickness and length will ensure they cook evenly and achieve a consistently tender texture.
Step 5
Heat a pan over medium-low heat and add 1 teaspoon of olive oil or your preferred cooking oil. Add the julienned radish and stir-fry gently, ensuring the oil coats the radish pieces. This step helps prevent sticking and adds a subtle richness.
Step 6
As you stir-fry the radish, add 1/3 teaspoon of salt and continue to cook. The salt will draw out moisture from the radish, which helps it soften and cook through. This also provides an initial seasoning.
Step 7
Once sufficient moisture has been released from the radish, cover the pan with a lid and let it simmer over low heat until the radish becomes translucent and tender. Occasionally, lift the lid and toss the radish to ensure even cooking and prevent sticking. Adjust the cooking time based on your desired tenderness, typically around 5-10 minutes. Stirring from top to bottom helps distribute heat.
Step 8
When the radish starts to look translucent and reaches your desired tenderness, keep the heat on low. Stir in 1 teaspoon of sesame oil and 1 teaspoon of toasted sesame seeds. (If you’d like to add garlic, now is a good time to add about 1/2 teaspoon of minced garlic.) Stir everything together evenly, continuing to cook until most of the liquid has evaporated. Be careful not to overcook, as this can make the radish tough.
Step 9
Finally, taste the radish dish and add a tiny pinch more salt if needed to achieve your preferred seasoning. Adding salt at the end enhances the radish’s natural sweetness. Once the flavors are well combined, turn off the heat.
Step 10
And there you have it! A tender, easily digestible, and delicious stir-fried radish (munamul bokkeum) is ready. Serve it over warm rice for a truly satisfying meal. Enjoy this simple yet healthy and delightful dish!
