• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
    • Korean BBQ
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Traditional holiday food » Chuseok (Korean thanksgiving)

    Mu Namul (Korean Radish Namul)

    Published 01/27/2012. Updated 08/07/2019

    Jump to Recipe

    DSC 0278 e1471824790747 - Mu Namul (Korean Radish Namul)
    This is a side dish that you should add to your list of favorite fall/winter Korean side dishes. It’s simple, nutritious, and tasty! Namul is the general term that refers to a seasoned vegetable side dish. Made with mu (or moo), Korean radish, this dish is called mu namul.
    If you remember from my kkakdugi post, Korean radish is a variety of white radish (aka daikon) and has firm crisp flesh and a slightly sweet and peppery taste. According to the data provided by the United States Department of Agriculture, white radish is a good source of Vitamin B6, calcium, iron, magnesium, dietary fiber, vitamin C, folate, potassium and copper. Read more.

    DSC 0325 e1471825084184 - 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!

    DSC 0278 150x150 1 - Mu Namul (Korean Radish Namul)

    Mu Namul (Radish Side Dish)

    4.67 from 6 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.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC1796 02 2 150x150 - Mu Namul (Korean Radish Namul)Gyeranjjim (Korean Steamed Eggs)
    • DSC 09481 e1438002007759 150x150 - Mu Namul (Korean Radish Namul)Yangnyeom Gejang (Spicy Raw Crabs)
    • DSC 1936 e1489466393356 150x150 - Mu Namul (Korean Radish Namul)Muguk (Radish Soup)
    • DSC3614 150x150 - Mu Namul (Korean Radish Namul)Hobak Jeon (Pan-fried Zucchini in Egg Batter)
    « Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)
    Kongnamul Muchim (Soybean Sprout Side Dish) »
    480 shares
    • Share
    • Tweet
    • Email

    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Popular Recipes

    • a large bowl of red spicy Korean stir-fried rice cakes with serving plates and chopsticks
    • 2 quarter-heads of napa cabbage kimchi in a large ceramic bowl
    • Stir-fried glass noodles with beef and vegetables in a square bowl
    • DSC 06281 e1422146518897 500x500 - Mu Namul (Korean Radish Namul)
    • Korean noodles in a black bean sauce topped with cucumber matchsticks and served in a white bowl
    • A 6-photo collage of 15 Korean vegetable side dishes
    • Korean fried chicken nuggets in a sweet and savory sauce
    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot

    Popular Categories

    Noodles and rice category banner

    Korean BBQ category banner

    Stews category banner

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2023 · All rights reserved · Korean Bapsang