Crispy Young Radish Namul with Soybean Paste
Boost Your Appetite with Young Radish Seasoned Soybean Paste & Onion Puree
Today, I received some tender young radish (yeolmu) from my mother! While it’s delicious wrapped with pork belly, I’ve prepared a seasoned radish namul today, using a soybean paste dressing enhanced with blended onion. The natural sweetness of the onion complements the savory depth of the soybean paste, creating a truly irresistible side dish.
Ingredients- 200g young radish (yeolmu)
- 1 medium onion
- 2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp minced garlic
- 2 Tbsp plum extract (or adjust for sweetness)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Fill a pot with plenty of water and bring it to a boil over high heat. We’ll be blanching the radish in boiling water.
Step 2
Once the water starts boiling, carefully add the stems of the young radish first.
Step 3
After blanching the stems for about 2 minutes, submerge the leaves as well. Flip them occasionally and blanch for a total of about 4 minutes until tender but still crisp. Be careful not to overcook, or they will become mushy!
Step 4
Rinse the blanched radish under cold water to cool it down, then gently squeeze out as much excess water as possible with your hands. Cut the radish into bite-sized pieces, about 4-5 cm long.
Step 5
Now, let’s prepare the seasoning. Have 1 medium onion and 2 tablespoons of soybean paste ready. You can adjust the amount of soybean paste depending on its saltiness.
Step 6
In a blender, combine the onion, 2 tablespoons of soybean paste, and 2 tablespoons of plum extract for sweetness. Blend until smooth. Pureeing the onion adds a wonderful smoothness and enhances the savory flavor of the dressing.
Step 7
Transfer the blended onion and soybean paste mixture into a large mixing bowl. Doesn’t it already look appetizing?
Step 8
Add 1/2 tablespoon of minced garlic, 1 tablespoon of sesame oil for nutty aroma, and 1 tablespoon of toasted sesame seeds to the blended sauce. Add the prepared radish and gently mix everything together with your hands, ensuring the seasoning coats the radish evenly.
Step 9
And there you have it! A wonderfully crisp and savory young radish namul seasoned with soybean paste. Thanks to the natural sweetness from the onion, even those who aren’t usually fond of soybean paste dishes will surely enjoy this. Serve it with freshly cooked rice for a satisfying and wholesome meal!