Mu Namul (Korean Radish Namul)

In season, the radish tastes so good in its natural state that you really don’t need to add much of anything else to make this dish delicious. My problem is that I can’t stop eating raw pieces while I’m preparing the dish.

The typical cooking method for this dish is a combination of stir-frying and steaming. The julienned radish is first stir-fried with a little bit of oil, and then covered and cooked over low heat for a steaming effect. The result is a healthy vegetable dish that is mildly flavored and naturally sweet. Enjoy!  

Mu Namul (Radish Side Dish)

5 from 2 votes

Servings: 4

Print Recipe

Ingredients

• 1 pound Korean radish mu/moo
• 1 tablespoon vegetable oil
• 2 teaspoons soup soy sauce optional
• salt to taste start with 1/4 teaspoon, if using soup soy sauce, otherwise 1/2 teaspoon
• 1 teaspoon minced garlic
• 1 scallion finely chopped
• 2 teaspoons sesame oil
• 1/2 teaspoon sesame seeds

Instructions

• Clean the radish. Peel the skin if necessary. You don't need to peel if the skin is smooth and clean.Cut the radish into match sticks (use a mandoline if available).
• Heat a large skillet with a tablespoon of oil over medium heat. Add the radish sticks with the optional soup soy sauce, salt, and garlic and cook for 4 - 5 minutes, stirring well, until the radish sticks become wilted and translucent.
• Add 1/4 cup of water. Reduce the heat to medium low, cover, and cook for an additional 3 - 4 minutes, until it reaches the desired level of softness. Taste and adjust seasoning and/or cooking time as needed. Right before turning off the heat, add the chopped scallion, sesame oil, and sesame seeds, and stir well. Serve warm.

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