Stir-Fried Radish Namul
The Best Way to Make Stir-Fried Radish Namul: Sweet and Delicious!
I’ve made this stir-fried radish namul using fresh radishes that are in season. The slightly crisp yet tender texture and naturally sweet flavor make it a perfect side dish for rice. Today, I’ve prepared a clean-tasting version seasoned simply with salt. We’ll also share a tip for making it moist and tender by using anchovy-kelp broth for a low-moisture cooking method. Anyone can easily follow along!
Ingredients- 1/2 piece of radish (approx. 300-400g)
- 1 stalk of green onion
- 2 Tbsp sesame oil
- 150ml anchovy-kelp broth
- 0.3 Tbsp salt (adjust to taste)
- 0.3 tsp minced ginger (optional)
- Generous amount of toasted sesame seeds
Cooking Instructions
Step 1
First, gather your ingredients. Prepare half a fresh radish and one stalk of green onion. The radish provides sweetness, and the green onion adds a fragrant aroma.
Step 2
Wash the prepared radish thoroughly, peel it, and slice it into half-moon shapes about 0.5cm thick. Slicing them not too thinly will help prevent them from breaking apart during cooking.
Step 3
Next, julienne the half-moon radish slices into approximately 0.3cm thick strips. If they are too thin, they might fall apart when cooked, so cutting them to a moderate thickness is key for a pleasant texture.
Step 4
Wash the green onion and thinly slice both the white and green parts. The chopped green onion will be added at the end to impart a fresh aroma.
Step 5
Prepare 150ml of anchovy-kelp broth to cook the radish namul until moist and tender. This broth will help cook the radish with minimal added liquid, reducing cooking time while enhancing the flavor and moisture. You can use store-bought broth or homemade.
Step 6
In a pan or pot, heat 2 tablespoons of sesame oil over medium-low heat. Add the julienned radish and stir-fry until it just begins to soften. Avoid stirring too vigorously at this stage, as it can cause the radish to break apart. Stir gently.
Step 7
Once the radish has slightly softened, pour in the prepared 150ml of anchovy-kelp broth. The broth will seep into the radish, cooking it gently.
Step 8
After adding the broth, cover the pan with a lid and let it cook over medium-low heat for about 10 minutes. Cooking with the lid on allows the radish’s natural moisture and the broth to steam and cook the radish tenderly without prolonged stir-frying. Check occasionally to prevent burning.
Step 9
Check if the radish is tender. Season with 0.3 tablespoons of salt. You can adjust the amount of salt according to your preference and the radish’s natural saltiness. If it’s too bland, add a little more salt; if it’s too salty, you can add a splash of water.
Step 10
Add the finely chopped green onion to the seasoned radish namul and mix gently. The refreshing flavor of the green onion complements the radish, making it even more delicious.
Step 11
Finally, sprinkle generously with toasted sesame seeds for a nutty aroma. Your delicious and tender stir-fried radish namul is ready! It’s wonderfully delicious served over warm rice.
