Tender Mu Namul (Seasoned Radish) in Perilla Oil and Broth
A tender vegetable side dish made by simmering salted radish gently in perilla oil and anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Cutting the radish along the grain into thick matchsticks and salting it first keeps the pieces from breaking and preserves their neat shape. Cooking it in perilla oil and garlic with the salted radish liquid and anchovy broth makes it tender and moist. Because it is mild and not spicy, it makes a great everyday side dish for kids or a wonderful addition to a holiday table.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Korean radish (mu)500 g
- Salt1/2 tbsp
- Perilla oil2 tbsp
- Minced garlic1 tbsp
- Minced green onion2 tbsp
- Toasted sesame seeds1 tbsp
- Anchovy broth1/3 cup
- Mix evenly and let it pickle for about 20 minutes; the radish will turn limp and release liquid.
- Cut the radish at least 0.5 cm thick rather than too thin so it keeps a pleasant bite. Slicing with the grain also keeps it from breaking easily.
Steps
Cut the radish at least 0.5 cm thick rather than too thin so it retains a nice bite.
Slicing with the grain also keeps it from breaking easily.
The second way to keep it from breaking is salting it.
Add 1/2 tbsp of salt...
Mix evenly and let it sit for about 20 minutes;
the radish will turn limp and release liquid.
Do not discard this liquid; we will pour it right into the pan to cook.
Add a tablespoon of perilla oil to a pan and stir-fry the minced garlic until fragrant,
then add the radish and pour in 1/3 cup of anchovy broth.
Cover with a lid and cook, stirring occasionally.
Once the radish is fairly tender, add the minced green onion
and simmer just until a little moist broth remains.
Finish by adding the toasted sesame seeds and a tablespoon of perilla oil, then mix evenly.
Ppunwife's tips
- Cutting the radish along the grain at least 0.5 cm thick rather than too thin gives it a nice chew and keeps it from breaking apart.
- Do not discard the liquid released from salting the radish; cooking with it seasons the dish nicely.
FAQ
How should I prep the radish so it does not break when cooking?
Slice it with the grain at least 0.5 cm thick and salt it for about 20 minutes to soften it before cooking; this will minimize breakage.
Should I throw away the liquid released after salting the radish?
Do not discard it; cooking with it alongside the broth seasons the dish properly.
Can I use a different liquid instead of anchovy broth? AI-generated
Dried kelp broth or plain water will generally work fine as a substitute.
