White and Clean Radish Namul Recipe
White and Clean Radish Namul Recipe
The Secret to Making Radish Namul White and Clean, a Key Part of Festive Three-Color Vegetable Side Dishes
A must-have on any festive table filled with heartfelt effort! Among the traditional three-color vegetable side dishes, white radish namul is beloved for its mild and refreshing taste. We’re revealing the golden recipe for making radish namul that is wonderfully white and clean, without any excess liquid. Complete your abundant festive table with this visually appealing and delicious radish namul.
Main Ingredients- 1/2 large Korean radish
Seasoning and Other Ingredients- 1/2 Tbsp minced garlic
- 1/2 Tbsp salt (adjust to taste)
- 3 Tbsp sunflower oil
- 1 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- 1/2 Tbsp salt (adjust to taste)
- 3 Tbsp sunflower oil
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, prepare half of a large Korean radish. Slice it thinly into shreds, about 0.3 cm thick, ensuring they are not too thick. Uniform shred thickness will result in consistent texture when cooked.
Step 2
Add 1/2 Tbsp of salt to the shredded radish and mix well. Let it brine for about 5 minutes. This brining process draws out the radish’s moisture, contributing to a crispier and cleaner texture. After brining, squeeze out as much liquid as possible with your hands. This step is crucial for making the radish namul remain white and not mushy.
Step 3
Heat a pan over medium heat and add 3 Tbsp of sunflower oil. Add 1/2 Tbsp of minced garlic and sauté over low heat. Be careful not to burn the garlic; stir until it releases a subtle aroma and turns lightly white. (If the garlic browns, it can make the radish namul look dull.) Once the garlic is sufficiently sautéed, add the squeezed radish shreds to the pan.
Step 4
Increase the heat to high and stir-fry the radish shreds quickly. Cook for about 5 minutes until the radish becomes translucent. Stir frequently to prevent sticking and ensure even cooking. During this process, the radish’s natural sweetness will emerge. If it tastes bland, add a little more salt to adjust the seasoning to your preference. Finally, add 1/2 Tbsp of perilla oil for added flavor. (The initial instruction for 1 Tbsp of perilla oil has been adjusted to be added at the end.)
Step 5
Stir-fry for about 2 more minutes after adding the perilla oil, and your delicious radish namul is ready! Avoid overcooking, as the radish can become too soft. Cook just until it wilts and turns translucent. It’s delicious served warm or cooled.
