Tender and Moist Mu Namul (Seasoned Radish)

Ingredients

• Place the julienned radish in a bowl, add 0.5 tbsp fine salt, mix well, and let sit for at least 10 minutes.
• For 500 g of radish, use about 1/3 of a large radish or about half of a medium one.

Steps

1. 
2. 

   1. For 500 g of radish, use about 1/3 of a large radish or about half of a medium one.

   If sliced too thinly, it will break during cooking, making the dish look messy and losing its texture, so slice it somewhat thickly.

   Julienning along the grain of the radish also helps prevent it from breaking.

   2. When julienning, cut into slightly thick matchsticks.

3. 
4. 

   3. Place the julienned radish in a bowl, add 0.5 tbsp fine salt, mix well, and let sit for at least 10 minutes.

   4. The stiff radish matchsticks will turn soft and limp. Do not discard the liquid that forms at this time. We will pour it in together when stir-frying.

5. 
6. 

   5. Drizzle toasted sesame oil (or perilla oil) into a heated pan, add 0.5 tbsp minced garlic, and stir-fry briefly.

   6. Pour in the julienned radish along with its released liquid, and stir so the garlic aroma coats it evenly.

7. 
8. 

   7. Add 4 tbsp anchovy broth (or water).

   This amount creates mu namul that is nicely moist once cooked.

   If you prefer plenty of flavorful liquid, simply pour in more broth.

   8. Cover with a lid and cook over low heat for about 10 minutes. Stir once or twice while it cooks.

   

   Once the radish cooks until translucent, add the minced large green onion, toasted sesame seeds, and a little toasted sesame oil, then toss to combine.

   Adjust any lacking seasoning with salt.

9. 
10. 

    1. Add minced garlic to a heated pan and stir-fry briefly to release its aroma.

    2. Just like with mu namul, add the thickly julienned radish and stir-fry.

11. 
12. 

    3. Pour in 6 cups anchovy broth, bring to a rolling boil, and then lower the heat to simmer.

    4. Once the radish cooks until translucent, season with salt.

    Depending on your preference, you can add gochugaru (Korean chili flakes) or substitute soup soy sauce (guk-ganjang) for the salt.

13. 
14. 

    5. Finish by adding the chopped large green onion at the very end.

    6. You may also beat an egg and drizzle it in along with the green onion.

Ppunwife's tips

• If sliced too thinly, it will break during cooking, making the dish look messy and losing its texture, so slice it somewhat thickly.
• Julienning along the grain of the radish also helps prevent it from breaking.
• The stiff radish matchsticks will turn soft and limp. Do not discard the liquid that forms at this time. We will pour it in together when stir-frying.
• If you prefer plenty of flavorful liquid, simply pour in more broth.
• Depending on your preference, you can add gochugaru (Korean chili flakes) or substitute soup soy sauce (guk-ganjang) for the salt.

FAQ

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