Seasoned Radish (Munamul)
Savory and Tender Seasoned Radish Stir-fry, a Delightful Autumn Dish
Today, we’re sharing a recipe for Munamul, a popular side dish made with autumn radishes. This stir-fried radish dish is slightly sweet, wonderfully tender, and incredibly savory. Munamul is known for being easy to digest, making it a perfect dish for all ages. Even if it’s not autumn, this stir-fry remains soft and nutty, beckoning you for more. The key to delicious Munamul is cooking it with perilla oil. This dish, prepared like a simmered stew, is so flavorful and comforting, perfect served over rice.
Ingredients- Radish 300g
- 1 Tbsp chopped green onion
- 0.5 Tbsp minced garlic
- 0.5 Tbsp soup soy sauce
- 2/3 cup kelp broth
- 1 Tbsp perilla oil
- Pinch of black pepper
Salting the Radish- 0.5 Tbsp coarse sea salt
- 0.5 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, prepare 300g of radish. Peel the radish thoroughly and then slice it into julienne strips about 0.5cm thick. If cutting by hand is difficult, you can use a mandoline slicer. Slightly thicker strips also offer a nice texture.
Step 2
Add 0.5 Tbsp of coarse sea salt to the julienned radish and gently toss to coat. Salting for too long can cause the radish’s fresh flavor and beneficial nutrients to leach out. Salt just until the radish wilts slightly and bends without breaking when touched, which should take about 10-15 minutes.
Step 3
Do not rinse the salted radish. Simply drain the salty liquid that has accumulated. Place the radish in a pan with 1 Tbsp of perilla oil. Stir gently over medium-low heat to separate the radish strands and stir-fry them lightly until they become slightly translucent. This step helps the radish absorb the nutty aroma of the perilla oil.
Step 4
Once the radish begins to turn slightly translucent, add 0.5 Tbsp of minced garlic and 0.5 Tbsp of soup soy sauce. Continue to stir-fry together. If you prefer a deeper umami flavor, you can substitute the soup soy sauce with fish sauce.
Step 5
Pour in 2/3 cup of kelp broth or anchovy broth and cover the pan with a lid. Let it simmer over medium-low heat, stirring occasionally, until the liquid has reduced and the radish is tender but still has a slight bite. Avoid overcooking, as mushy radish is less appealing. The broth should be reduced to a syrupy consistency. (Simmer for about 5-7 minutes). Be careful not to stir too vigorously, as the radish can break apart easily. Taste and adjust seasoning with salt if needed.
Step 6
When the liquid has almost completely reduced, remove the lid. Add 1 Tbsp of finely chopped green onion and mix well. Just before turning off the heat, drizzle with a little more perilla oil and sprinkle with some sesame seeds for extra nutty flavor. Your delicious Munamul is ready!
Step 7
Transfer the finished Munamul to a serving dish and garnish with a sprinkle of toasted sesame seeds. Munamul is best served with a little bit of broth remaining. (Note: For traditional ceremonial dishes, garlic and green onions are omitted. However, for everyday enjoyment, adding chopped green onions, minced garlic, and shredded red chili peppers as a garnish enhances both flavor and visual appeal.)
Step 8
The subtle, nutty aroma of the perilla oil complements the natural sweetness of the radish, creating a rich and satisfying flavor without the need for heavy seasonings.
Step 9
I particularly enjoy radishes in the winter, so I often make radish stews, radish salads, and various radish side dishes. It’s said that eating radish and not burping afterward provides the same health benefits as consuming ginseng, so I often prefer eating sliced radish over fruit.
