Crisp and Clean Braised Winter Radish (Munamul Bokkeum) Recipe
How to Make Crispy and Neat Munamul Bokkeum: A Delicious Winter Radish Dish
Today, I’m excited to share a wonderful recipe for Braised Winter Radish, or Munamul Bokkeum, with all of you! #Munamul #MunamulBokkeum #RadishDish #WinterVegetables #VegetableSideDish #Boremnahmul #LunarNewYearFood #BabyFood While radish braised with perilla seeds is also delicious, today we’ll focus on bringing out the radish’s natural flavor by stir-frying it simply and cleanly. Winter radishes are naturally sweet, so they don’t need heavy seasoning to taste wonderfully savory and have a tender texture. It’s a dish so good, it’ll disappear from your table like a rice thief! Its mild flavor also makes it a great, healthy option for babies and children. Let’s make this delightful winter radish dish together!
Ingredients- Winter radish 350g
- Salt 0.5 Tbsp (for salting radish)
- 1 cup Shiitake mushroom and kelp broth
- 1 Tbsp Perilla oil
- 0.7 Tbsp Minced garlic
- 1 pinch Ginger powder (very small amount)
- 2 Tbsp Chopped scallions
- 0.5 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, wash the 350g of radish thoroughly and julienne it into approximately 3mm thick strips. The radish I’m using was stored from winter; although it’s a bit withered, it’s still incredibly delicious when cooked. Winter radishes are naturally sweet and pair well with any dish.
Step 2
Place the julienned radish in a round pan or pot. Sprinkle evenly with 0.5 Tbsp of salt (adjust based on the radish amount). Let it salt for about 10 minutes. This process draws out moisture, making the radish crisper and preventing it from becoming mushy when stir-fried.
Step 3
While the radish is salting, prepare the seasonings. Add the salted radish to a bowl – do not rinse it with water! Gently mix in 1 Tbsp of perilla oil, 0.7 Tbsp of minced garlic, and a pinch of ginger powder for seasoning. Adding just a tiny bit of ginger powder enhances the radish’s unique fragrance, making it much more flavorful. This step is key to ensuring the radish doesn’t fall apart and maintains its shape.
Step 4
Place the seasoned radish in the pan and stir-fry over medium-low heat. Once the radish starts to turn translucent, pour in 1 cup of the prepared shiitake mushroom and kelp broth. After adding the broth, cover with a lid and let it simmer gently over medium-low heat until only a little broth remains. This allows the radish to absorb the broth, becoming tender and moist. Try not to stir too frequently; let it cook undisturbed.
Step 5
When the radish is cooked and the broth has reduced to a simmer, add 2 Tbsp of chopped scallions and mix gently. (Tip: For an extra boost of savory flavor, you can add 1 Tbsp of tuna extract. However, if using soy sauce instead of tuna extract, use only about 0.5 Tbsp and adjust the rest of the seasoning with salt to keep the radish color clear and appealing.)
Step 6
Finally, turn off the heat, sprinkle in 0.5 Tbsp of toasted sesame seeds, and mix lightly. Your delicious Munamul Bokkeum is complete! The nutty aroma of sesame seeds adds another layer of flavor.
Step 7
Serve the finished Munamul Bokkeum on a nice plate. Sprinkle a little more toasted sesame seeds on top for a beautiful presentation and enhanced aroma. Enjoy this wonderfully tender, crisp, and deeply savory radish dish!
Step 8
If you choose to use soy sauce instead of tuna extract in your Munamul Bokkeum, use only a small amount (around 0.5 Tbsp) to add umami, and then adjust the final seasoning with salt. This method helps maintain the radish’s clear and clean taste, as well as its pleasant color.
