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)
- 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
- 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.