Soft Stir-Fried Winter Radish Greens Recipe
Deep Flavorful Stir-Fried Radish Greens Using Seasonal Winter Radish
Winter radish is often called ‘elixir’ for its abundant nutrients and exceptional taste. Radishes harvested during this season are sweet and refreshing regardless of which part you use. A single large radish can be transformed into various dishes: a hearty beef and radish soup, flavorful braised fish, crisp radish salad, or this delightful, tender stir-fried radish greens. Today, we’re introducing the stir-fried radish greens, known for its elegant taste and texture. It’s mild enough for children and has a subtle yet profound flavor, making it a perfect side dish for rice. This recipe captures the essence of winter’s bounty in a simple, comforting dish.
Main Ingredients
- 1000g Korean radish (about 1 medium)
- 2 Tbsp coarse sea salt or kosher salt (for salting radish)
- 1 Tbsp fish sauce (e.g., Kkanari aekjeot) or soy sauce
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp scallions, finely chopped
- 1.5 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 2 Tbsp perilla oil (deulkireum)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the 1000g of Korean radish thoroughly, peel it, and then slice it into about 0.5cm thick pieces or julienne it into approximately 0.3cm strands. Avoid slicing them too thinly, as they might become mushy during stir-frying; maintaining a moderate thickness is key. Place the sliced radish in a bowl and add 2 Tbsp of coarse sea salt or kosher salt. Gently toss to coat the radish and let it sit for 20 minutes to salt. This salting process draws out excess moisture, improving texture and allowing the radish to absorb flavors.
Step 2
After salting, squeeze out the released liquid from the radish firmly using a clean kitchen towel or your hands. Removing the moisture thoroughly prevents the dish from becoming watery during cooking. Add 0.5 Tbsp of minced ginger to the squeezed radish and gently massage it in. This infuses a subtle ginger aroma, enhancing the overall depth of flavor in the radish greens.
Step 3
Heat 2 Tbsp of perilla oil and 1 Tbsp of cooking wine in a pan over medium-low heat. Add the finely chopped scallions (2 Tbsp) and minced garlic (1.5 Tbsp). Sauté them gently, being careful not to burn, until fragrant, creating an aromatic infused oil. Once the aromas are released, add the squeezed radish to the pan and stir-fry for about 5 minutes. Cook until the radish becomes translucent and slightly tender.
Step 4
As the radish cooks, it might release some moisture. Continue stir-frying until most of the moisture has evaporated and the radish appears almost dry. This step concentrates the radish’s natural sweetness and improves its texture. Just before turning off the heat, add 1 Tbsp of fish sauce or soy sauce to season. Once seasoned, turn off the heat, add a little extra perilla oil, and sprinkle generously with toasted sesame seeds for garnish. Your soft and nutty stir-fried winter radish greens are now ready!
