Savory and Tender Stir-Fried Radish (Munamul Bokkeum) Recipe
Nutrient-Rich Stir-Fried Radish Cooked with Fragrant Perilla Oil
I suddenly craved Munamul Bokkeum, so I made today’s dish, Munamul Bokkeum! The savory flavor of perilla oil combined with the natural sweetness of radish makes it a perfect side dish for rice. It’s light and satisfying, ideal for when you don’t have much appetite.
Main Ingredients
- 1 Korean radish (small size)
- 1/2 onion
- 20cm green onion
Cooking Instructions
Step 1
First, wash the Korean radish, peel it, and then julienne it into strips about 2mm thick. If they are too thin, they might break apart while stir-frying, so aim for a moderate thickness. Slice the onion into similar-sized strips as the radish.
Step 2
Prepare a wide and deep wok or pan. Add the julienned radish and onion, 1 tablespoon of salt, and 4 tablespoons of perilla oil. Gently mix them with your hands to season. Letting the radish marinate for a bit will enhance the flavor.
Step 3
Add 1 tablespoon of minced garlic to the seasoned ingredients and mix well. It’s important to ensure the garlic flavor permeates the radish thoroughly.
Step 4
Wash and finely chop the green onion. This will be added towards the end of cooking to add a fresh aroma.
Step 5
Place the wok over low heat and add the prepared radish and onion. Stir-fry slowly, being careful not to burn the perilla oil, until the radish becomes translucent and softens. Once somewhat cooked, clear a space in the center of the wok and arrange the radish nicely. Then, increase the heat to medium, add a very small amount of water (about 1-2 tablespoons) around the edges of the wok to create a slight simmer and steam-cook briefly. This step helps to make the radish even more tender and moist. Finally, add the chopped green onion and stir-fry for another minute to finish.
Step 6
Your delicious Stir-Fried Radish, filled with the savory aroma of perilla oil, is now complete! It’s wonderful served over warm rice or as a side dish with other Korean meals.
