Savory Sautéed Radish (Munamul)
Super Easy Side Dish: How to Make Delicious Munamul
A delightful combination of fragrant perilla oil and mild radish! Here’s a recipe for ‘Munamul,’ a nutritious and simple side dish made using leftover radish from beef soup. It’s so quick and easy to make, perfect for your everyday meal rotation.
Ingredients
- 584g Radish (choose a firm, large one)
- 2-3 Tbsp Perilla Oil
- 1 Tbsp Minced Garlic
- A little Green Onion (thinly sliced)
- Anchovy-Kelp Broth (optional, can substitute with rice water or plain water)
- 1/2 Tbsp Soy Sauce for Soup (optional, for added umami)
- 2/3 Tbsp Salt (adjust to taste)
- A pinch of Sesame Seeds (for flavor and garnish)
Cooking Instructions
Step 1
First, wash the radish thoroughly, peel it, and then julienne it into thin strips, about 0.3cm thick. Slicing thinly helps the radish cook tenderly and absorb flavors better, making it more delicious. If you prefer a crunchier texture, you can cut them slightly thicker.
Step 2
Heat a pan over medium heat and add about 2-3 tablespoons of perilla oil. The nutty and aromatic flavor of perilla oil will significantly enhance the taste of the Munamul.
Step 3
Add the julienned radish to the pan and sauté for about 3-5 minutes over medium heat until it becomes translucent. Once the radish starts releasing its moisture, you’re ready for the next step.
Step 4
As the radish begins to turn translucent, add 1 tablespoon of minced garlic and stir-fry together until the garlic becomes fragrant. This infuses the radish with a delicious garlic aroma.
Step 5
Now, it’s time to add the liquid for cooking. Anchovy-kelp broth is ideal, but if you don’t have it, about 200ml of rice water or plain water will work perfectly fine. For a deeper flavor, you can add 1/2 tablespoon of soy sauce for soup.
Step 6
Pour in the prepared broth (or rice water/plain water) so it generously coats the bottom of the pan. This will help the radish cook evenly and absorb the seasonings.
Step 7
Cover the pan and let it simmer over low heat for 5-7 minutes, or until the radish is tender. Stir occasionally to prevent sticking and ensure even cooking.
Step 8
Once the radish is nearly cooked, season with salt. Start with 1/3 tablespoon of salt, taste, and add more in small increments (another 1/3 tablespoon) as needed to achieve your preferred saltiness. Approximately 2/3 tablespoon is a good starting point. (Note: Adjust salt based on the natural sweetness of the radish and the saltiness of your broth.)
Step 9
Finally, add the thinly sliced green onions and cook for another minute until they are slightly softened and fragrant.
Step 10
Turn off the heat and sprinkle generously with toasted sesame seeds for an extra nutty flavor. Your delicious Munamul is ready! It’s also wonderful served over a bowl of hot rice.
