Braised Seasoned Radish (Munamul Bokkeum) – Baeks Family Style
Baek Jong-won Recipe: Winter Delicacy! Sweet and Crispy Braised Radish (Munamul)
Radishes are at their sweetest and most delicious during the winter, making them a perfect ingredient for many dishes. This braised radish dish is a winter gem that will make you exclaim, ‘Was radish always this sweet?’ Based on Baek Jong-won’s recipe, I’ll guide you step-by-step through creating this wonderfully sweet and crisp braised radish side dish. It’s perfect as a standalone banchan or as a topping for noodles!
Main Ingredients
- 3 cups Radish (approx. 300g, julienned thickly)
- 2 Tbsp Scallion (finely chopped)
- 2 Tbsp Sesame Oil (for stir-frying)
- Pinch of Sesame Seeds (for garnish)
Seasoning Ingredients
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1/2 cup Rice Water (or plain water if unavailable)
- 2 Tbsp Sesame Oil (for finishing)
- Pinch of Sesame Seeds (for finishing)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1/2 cup Rice Water (or plain water if unavailable)
- 2 Tbsp Sesame Oil (for finishing)
- Pinch of Sesame Seeds (for finishing)
Cooking Instructions
Step 1
Peel the radish thoroughly and then julienne it into thick strips, about 0.3 cm thick. Avoid cutting them too thinly, as this can result in a mushy texture. Maintaining a good thickness is key for the right bite.
Step 2
Wash the scallions and chop them finely. You’ll need about 2 tablespoons worth.
Step 3
Heat a wide pan over medium-low heat and add 2 tablespoons of sesame oil. Add the chopped scallions and gently sauté until fragrant, creating ‘scallion oil.’ This step infuses the radish dish with a deeper, more complex flavor.
Step 4
Once the scallion oil is ready, add the julienned radish to the pan. Stir-fry over medium-high heat for about 3-5 minutes, or until the radish begins to turn translucent. Be careful not to overcook at this stage, as it can make the radish tough.
Step 5
Now, pour in 1/2 cup of rice water. If you don’t have rice water, regular water is a fine substitute. Using rice water helps prevent the radish from sticking and burning, while ensuring it cooks down to a tender and moist consistency, enhancing the overall flavor and texture.
Step 6
Reduce the heat to medium. Add 1 tablespoon of sugar, 1 tablespoon of minced garlic, 3 tablespoons of soy sauce, and a pinch of sesame seeds. Stir everything well to combine. Continue to cook, stirring occasionally, until the liquid has reduced and the radish is tender and infused with the sauce, which should take about 5-7 minutes.
Step 7
Finally, drizzle in the remaining 2 tablespoons of sesame oil and sprinkle with a generous pinch of sesame seeds for garnish. Once all the flavors have melded beautifully, your delicious Baek Jong-won style braised radish (Munamul Bokkeum) is complete! Enjoy it with a warm bowl of rice.
