Mild Munazul Bokkeum (Stir-Fried Radish Side Dish)
A clean-tasting side dish made with minimal seasoning and no green onion or garlic to bring out the natural sweetness of the radish.
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 →
This side dish is made by stir-frying salted radish without green onions or garlic, highlighting the naturally refreshing, sweet flavor of the radish itself. Pouring in the liquid released during salting and covering with a lid helps it cook evenly and become tender all the way through. Mild and soft in texture, it is well suited for holiday ancestral rites as well as an everyday side dish.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Korean radish (mu)500 g
- Salt1 tsp
Seasoning
- Tuna extract sauce (chamchi-aek)1 1/2 tbsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- This is about 1/3 of a medium radish, using the green top portion, which has great sweetness.
- Toss the julienned radish with salt and let it sit for about 30 minutes.
Steps
Prepare the ingredients
This is 1/3 of a medium radish. We will use the sweet green portion to make the radish side dish.
Julienne the radish
Julienne the radish into strips about 0.4 to 0.5 cm thick so they are not too thin.
Salt the radish
Add 1 tsp salt to the julienned radish and mix evenly to salt it.
After about 30 minutes, the radish will soften and release plenty of liquid.
Do not discard this liquid; we will use it when stir-frying.
Stir-fry the radish
Oil a pan, lift out the salted radish, and add it to the pan.
Add 1+1/2 tbsp tuna extract sauce to build savory flavor and stir-fry briskly.
To cook the radish until it is tender all the way through, add about 4 tbsp of the liquid released from salting the radish (or anchovy broth).
Cover with a lid and cook for about 2 minutes, stirring occasionally as if letting it steam.
Because the radish was already salted, cooking it too long will make it mushy and break apart, so adjust the cooking time as you go.
Once the radish is tender, taste it, then finish by mixing in 1 tbsp toasted sesame oil and 1 tbsp ground toasted sesame seeds.
Finish
Among stir-fried vegetable side dishes, Munazul bokkeum is the easiest to digest.
It is soft and easy to chew, making it perfect for toddlers or elderly family members.
Ppunwife's tips
- Do not discard the liquid released while salting the radish; use it as moisture when stir-frying.
- Because the radish has already been salted, cooking it too long will make it mushy and break apart, so keep an eye on the time as you stir-fry.
FAQ
Should I throw away the liquid from salting the radish?
Do not discard it; add about 4 tbsp of it while stir-frying to help the radish cook tender all the way through.
Can I use something else instead of the radish liquid?
You can use anchovy broth instead of the liquid released from the radish.
Can I stir-fry the radish for a long time?
Because it has already been salted, cooking it too long can make the radish turn mushy and break apart, so you need to manage the cooking time.
Which part of the radish is best to use?
Using the green top part, which is rich in sweetness, will make an even tastier radish side dish.
