Refreshing and Clean Stir-fried Radish
Moo Namul Bokkeum: Healthy, Diet-Friendly, and Baby Food
While spicy radish salad (mu saengchae) is great, sometimes you crave the subtly cooked, refreshing taste of moo namul! I decided to make it, and it turned out even more delicious when served chilled – so clean and refreshing! Here’s the recipe I’m sharing. Let’s make it together!
Main Ingredients- 1/4 medium-sized Korean radish (approx. 250-300g)
Seasoning & Other Ingredients- 1/2 Tbsp soy sauce for soup (adds umami)
- 5 Tbsp anchovy broth (helps tenderize radish and adds flavor)
- 1.2 tsp salt (draws out moisture and seasons)
- 1/2 Tbsp sesame oil (for nutty aroma)
- 1/2 Tbsp minced garlic (adds a pungent kick!)
- A pinch of toasted sesame seeds (for garnish)
- 1/2 Tbsp soy sauce for soup (adds umami)
- 5 Tbsp anchovy broth (helps tenderize radish and adds flavor)
- 1.2 tsp salt (draws out moisture and seasons)
- 1/2 Tbsp sesame oil (for nutty aroma)
- 1/2 Tbsp minced garlic (adds a pungent kick!)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the radish, peel it, and then julienne it thinly into about 0.3-0.5cm thick strands. Place the julienned radish in a pot or deep pan, sprinkle with 1.2 tsp of salt, and toss gently. Let it sit for about 5 minutes to draw out moisture. This step helps to preserve the radish’s crisp texture and allows it to absorb seasonings better.
Step 2
Gently squeeze out the excess water from the julienned radish. Add 1/2 Tbsp of sesame oil and stir-fry over medium heat for about 1 minute. This process helps to remove any raw smell from the radish and infuses it with a nutty sesame aroma.
Step 3
After stir-frying the radish briefly, add 1/2 Tbsp of minced garlic and continue to stir-fry together. Cook until the garlic releases its fragrant aroma.
Step 4
Once the radish begins to release a little moisture, add 1/2 Tbsp of soy sauce for soup and stir quickly to coat. Adding soy sauce for soup will give the moo namul a deeper, savory flavor.
Step 5
When the radish has slightly wilted and started to soften, pour in 5 Tbsp of anchovy broth. Cover with a lid and cook over low heat for 1 minute and 30 seconds. The broth will further tenderize the radish and make it moist.
Step 6
Remove the lid and increase the heat to high. Stir the radish quickly. It’s crucial to cook the radish until it’s still slightly crisp (‘sal-kang’) rather than completely mushy. (Be careful not to overcook, as it can become crumbly and bland!) At this stage, taste and adjust the seasoning with salt if needed. Once seasoned, turn off the heat immediately.
Step 7
Finally, drizzle with the remaining 1/2 Tbsp of sesame oil and sprinkle with toasted sesame seeds. Give it a gentle toss. While delicious served warm, this moo namul is exceptionally refreshing when chilled. Store it in the refrigerator and enjoy its cool, clean taste, especially on a hot day! Enjoy this crisp and refreshing moo namul!
