Savory Perilla Seed Radish Namul Stir-fry
Korean Radish Salad with Perilla Seeds, Vegetarian Side Dish, Natural Digestive Aid, Easy Autumn Radish Recipe
Introducing a delicious and aromatic stir-fried radish namul (seasoned vegetable dish) made with fresh autumn radish. Autumn radishes harvested in November are known for their refreshing taste and crisp texture, making them a popular choice for kimchi. Enjoy this comforting side dish, reminiscent of home-cooked meals, that also acts as a natural digestive aid – perfect for when you have a low appetite. The delightful combination of perilla oil’s richness and perilla seeds’ nutty flavor makes this a true rice-stealer!
Main Ingredients- Shredded Radish 340g (about half a medium radish)
- Minced Green Onion 2 Tbsp
- Water 100ml
- Concentrated Broth Cube 1/2 (or 100ml Anchovy Broth)
- Perilla Oil 2 Tbsp
Seasoning for Radish Stir-fry- Korean Soy Sauce (for soup) 1 Tbsp
- Fish Sauce 1 Tbsp
- Ground Perilla Seeds 1 Tbsp
- Korean Soy Sauce (for soup) 1 Tbsp
- Fish Sauce 1 Tbsp
- Ground Perilla Seeds 1 Tbsp
Cooking Instructions
Step 1
First, wash the fresh radishes thoroughly. Then, use a mandoline slicer or a knife to shred them into thin, even strips. This should be about half of a medium-sized radish. Finely chop the green onions. Having your ingredients prepped will make the cooking process much smoother.
Step 2
Heat 2 tablespoons of nutty perilla oil in a pan over medium heat. Add the shredded radish and stir-fry until it becomes slightly translucent. Stir-frying the radish first helps to manage the moisture released from it, contributing to a better texture for the namul.
Step 3
Once the radish is slightly translucent, add 1 tablespoon of Korean soy sauce (for soup) and 1 tablespoon of fish sauce. Stir well to combine the seasoning with the shredded radish as it cooks.
Step 4
Continue to stir-fry over medium heat for about 2 minutes. This step allows the flavors to meld together and gently cooks the radish.
Step 5
Pour 100ml of water into the pan with the stir-fried radish. Adding half a concentrated broth cube will enhance the depth of flavor. If you don’t have a broth cube, you can substitute it with 100ml of store-bought anchovy or kelp broth.
Step 6
Once the liquid comes to a rolling boil, reduce the heat to low. Cover the pan with a lid and let it simmer gently for about 5 minutes. This will make the radish tender and reduce the liquid to a simmer.
Step 7
Remove the lid and check the consistency. If there’s still too much liquid, increase the heat to medium and let it simmer uncovered, allowing the excess moisture to evaporate. Adjust the liquid to your desired consistency so the namul isn’t too watery.
Step 8
Finally, add the star ingredient for a nutty finish: 1 tablespoon of ground perilla seeds and 2 tablespoons of the minced green onions. Stir everything together evenly and cook for another moment. Your delicious perilla seed radish namul stir-fry is ready!
