Chewy Dried Pumpkin Stir-fry with Nutty Perilla Seeds
Experience the delightful chewiness of dried pumpkin combined with the rich nuttiness of perilla seeds in this easy stir-fry recipe!
Today, we’re creating a fantastic collaboration of chewy dried pumpkin and savory perilla seeds – a delicious Dried Pumpkin Namul Stir-fry! This dish offers a wonderful texture and flavor that’s perfect as a side dish with rice.
Main Ingredients- 300g Korean radish (Mu)
- 50g Dried pumpkin strips (Hobakgoji)
- 1 stalk Green onion (scallion)
- 30g Carrot
Cooking Instructions
Step 1
Before you begin cooking, soak the dried pumpkin strips (hobakgoji) in a generous amount of lukewarm water for about 1 hour. This rehydrates them, ensuring a pleasant chewy texture and tender outcome after cooking.
Step 2
Wash the Korean radish and carrot, peel them, and then cut them into thin, long matchsticks (julienne). Slice the green onion diagonally, separating the white and green parts.
Step 3
Heat 2 tablespoons of perilla oil in a wok or deep pan over medium-low heat. Add 1 tablespoon of minced garlic and stir-fry for about 1 minute until fragrant, being careful not to burn it. Then, add the julienned radish and carrot and stir-fry briefly.
Step 4
Once the radish starts to turn translucent, add the rehydrated dried pumpkin strips (squeeze out excess water) and 200ml of water to the pan. The liquid should generously cover the ingredients.
Step 5
Now, it’s time to season. Add 1/2 tablespoon of salt to taste. Cover the pan with a lid and let it simmer over medium-low heat for about 5-7 minutes, or until the radish is tender. If the water evaporates too quickly, you can add a little more.
Step 6
This is the final step! Once the radish is tender, stir in 2 tablespoons of perilla seed powder and the sliced green onions. Gently toss everything together for about 2 minutes until well combined and the flavors meld. Stir-frying briefly ensures the nutty flavor of the perilla seeds is preserved. Your delicious Dried Pumpkin Namul Stir-fry is ready to enjoy!
