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Mu namul. (Korean Bapsang) |
Mu namul is an excellent cold weather side dish. It’s simple, nutritious and tasty! 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. Typically, it is made by 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 to steam. The result is a healthy vegetable dish that is mildly flavored and naturally sweet.
Ingredients:
● 450 grams Korean radish (mu)
● 1 tablespoon vegetable oil
● 2 teaspoons soup soy sauce
● Salt to taste (start with 1/4 teaspoon)
● 1 teaspoon minced garlic
● 1 scallion, finely chopped
● 2 teaspoons sesame oil
● 1/2 teaspoon sesame seeds
Clean the radish by scrubbing with a brush or scratching off any impurities with a small knife. Peel the skin only if necessary. Cut into match stick size. You can use a mandoline if available.
Add a tablespoon of oil to a large skillet and warm over medium heat. Add the radish sticks with the 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 or cooking time as needed. Right before turning off the heat, add the chopped scallion, sesame oil and sesame seeds, and stir again.
By Ro Hyo-sun
For more recipes visit www.koreanbapsang.com.
