Crisp and Delicious Seasoned Young Radish Greens (Yeolmu Namul Muchim)
How to Make Seasoned Young Radish Greens – The Perfect Summer Side Dish!
Try this refreshing seasoned young radish greens recipe, a perfect side dish that will make you crave more! Made with simple ingredients, anyone can easily prepare it. The soybean paste-based seasoning offers a healthy and rich flavor. Here’s an incredibly easy summer side dish recipe that comes together in no time.
Main Ingredients- 7 stalks of young radish (Yeolmu)
- 1 Tbsp coarse salt (for blanching)
Seasoning Ingredients- 1 Tbsp store-bought soybean paste (Doenjang)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp plum extract (Maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp store-bought soybean paste (Doenjang)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp plum extract (Maesilcheong)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, select fresh and tender young radish. Trim off the root ends as they can be dirty, and discard any wilted or damaged leaves. Thoroughly wash the prepared young radish by swishing it in running water multiple times to remove all soil and debris. This meticulous washing ensures a clean and delicious namul.
Step 2
Bring a generous pot of water to a boil and add 1 Tbsp of coarse salt. Carefully add the young radish, starting with the stems, and blanch for about 30 seconds. Then, add the leaves and blanch everything together for a total of 1 to 1.5 minutes. The exact blanching time depends on the tenderness of the radish; overcooking will make it mushy and lose its crisp texture, so be mindful. I blanched mine for a total of 1 minute and 30 seconds.
Step 3
Immediately after blanching, transfer the young radish to a bowl of ice-cold water. This shocking process helps retain the vibrant green color and maintains the crisp texture of the radish. It also prevents further cooking from residual heat.
Step 4
Once cooled, gently squeeze out the excess water from the young radish. It’s crucial not to wring it out too tightly – aim to remove only about 80-90% of the water. Since this recipe relies solely on soybean paste for flavor, retaining some moisture will prevent the namul from becoming dry and stiff. Over-squeezing can result in a bland and tough texture.
Step 5
With the water adequately squeezed out, it’s time to cut the young radish into bite-sized pieces. Cutting them into about 3-4 cm lengths is generally recommended for comfortable eating. Try to ensure a good mix of stem and leaf pieces as you cut.
Step 6
Now, let’s prepare the delicious seasoning and mix it with the radish. In a bowl, combine the prepared young radish with 1 Tbsp of store-bought soybean paste, 0.5 Tbsp of minced garlic, 1 Tbsp of sesame seeds, 1 Tbsp of red pepper flakes, 1 Tbsp of plum extract, and 1 Tbsp of sesame oil. If you’re using homemade soybean paste, its saltiness might vary, so it’s best to start with a smaller amount and adjust to your taste after tasting. Gently mix everything together with your hands until the seasoning is evenly distributed.
Step 7
Gently toss and mix the ingredients until the seasoning coats the young radish evenly. Your delicious seasoned young radish greens are now ready! Letting it sit for a bit before serving will enhance the flavors, and it pairs wonderfully with a bowl of warm rice. Enjoy this healthy and flavorful summer side dish made with fresh young radish!
