Nutty Perilla Seed Radish Namul
A Perfect Dish for Jeongwol Daeboreum – ‘Perilla Seed Radish Namul’
This radish namul is made with the addition of perilla seed powder, which makes it even more delicious when chilled. It’s a nutty and nutritious dish.
Ingredients- 700g Korean radish (daikon)
- 1 clove garlic, minced
- 1 tsp ginger extract (or fermented ginger)
- 1 tsp soy sauce
- 1 Tbsp sesame oil
- 3 Tbsp anchovy broth
- 1-2 Tbsp ground perilla seeds
- Salt to taste
Cooking Instructions
Step 1
Peel the radish and julienne it into relatively thick strips, about 0.5 cm in thickness. Avoid cutting it too thinly, as it can become mushy when cooked. The slightly thicker cut ensures a pleasant texture.
Step 2
Heat 1 Tbsp of sesame oil in a pot or deep pan over medium-low heat. Once the sesame oil is fragrant, add the julienned radish. Sauté gently for about 2-3 minutes until the radish becomes slightly translucent.
Step 3
Once the radish begins to wilt, add the minced garlic, ginger extract, and soy sauce. Stir briefly to combine, then pour in the anchovy broth. Cover the pot and let it cook for about 5-7 minutes, or until the radish is tender.
Step 4
Check if the radish is cooked through and tender. If so, stir in the ground perilla seeds (1-2 Tbsp, adjust to your preference). Season with salt to taste, being careful not to oversalt. Mix everything well to ensure the flavors are evenly distributed. Turn off the heat. This delicious perilla seed radish namul is best served chilled, so feel free to refrigerate it for a while before serving!
