Stir-Fried Radish Namul: A Sweet and Tender Winter Delicacy
Healthy and Delicious Radish Namul Made with Seasonal Radishes
Introducing a recipe for stir-fried radish namul, a dish that’s easy to digest and packed with nutrients, perfect for the winter season. The natural sweetness of the cooked radish creates a wonderfully tender texture. This simple recipe is ideal for busy days. Make sure to try it when radishes are at their peak flavor!
Main Ingredients- Radish: 1 piece, about 5cm in length (approx. 200-250g)
- Toasted Sesame Seeds: 1/2 Tbsp
Seasoning Ingredients- Minced Garlic: 1/2 tsp (or 1-2 cloves of fresh garlic, minced)
- Sesame Oil: 1/3 Tbsp
- Soup Soy Sauce (Guk-ganjang): 1/2 Tbsp (adjust if using homemade soy sauce)
- Salt: 1 tsp (adjust to taste)
- Anchovy-Kelp Broth: 1/2 cup (can substitute with water or rice water)
- Minced Garlic: 1/2 tsp (or 1-2 cloves of fresh garlic, minced)
- Sesame Oil: 1/3 Tbsp
- Soup Soy Sauce (Guk-ganjang): 1/2 Tbsp (adjust if using homemade soy sauce)
- Salt: 1 tsp (adjust to taste)
- Anchovy-Kelp Broth: 1/2 cup (can substitute with water or rice water)
Cooking Instructions
Step 1
First, wash the radish, peel it, and then thinly julienne it into pieces about 0.3cm thick. Slicing it thinly will help it absorb the seasonings well and cook up tender.
Step 2
Heat a pan over medium heat and add the sesame oil, followed by the minced garlic. Using freshly minced garlic will enhance the flavor significantly.
Step 3
Keep the heat on low and gently sauté the garlic until its aroma is released. Be careful not to burn the garlic; the goal is to infuse the oil with its fragrance.
Step 4
Once the garlic is fragrant, add the julienned radish to the pan and stir-fry it with the garlic.
Step 5
After adding the radish, reduce the heat to medium-low and stir-fry until the radish becomes translucent and slightly softened. Avoid high heat which can cause it to burn.
Step 6
As the radish starts to turn translucent, add the soup soy sauce and salt to season. Since the saltiness of soup soy sauce can vary by household, start with 1/2 Tbsp and taste before adding more. Adjust the salt as needed.
Step 7
Once the radish is seasoned, pour in 1/2 cup of anchovy-kelp broth. Bring it to a simmer, then cover the pan and cook for about 3 minutes more, allowing the radish to become tender. If you don’t have anchovy-kelp broth, plain water or rice water can be used.
Step 8
When the radish is cooked and the liquid has slightly reduced, turn off the heat. Sprinkle with toasted sesame seeds and mix well for a delicious stir-fried radish namul! It’s best enjoyed warm, but if you have leftovers, let them cool completely before storing in an airtight container in the refrigerator. They will taste great the next day.
