Stir-Fried Radish Greens: A Winter Delicacy Perfect for Bibimbap!
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Winter is coming, and radishes are at their peak deliciousness! Try this lightly stir-fried radish as a side dish or as a vibrant component in your bibimbap! We’ll show you how to cook it perfectly moist without any excess water.
Main Ingredients
- 550g radish
- 1/2 Tbsp coarse sea salt or roasted salt (for salting the radish)
Seasonings and Aromatics
- 1.5 Tbsp perilla oil (1 Tbsp for stir-frying, 1/2 Tbsp for finishing)
- 1 Tbsp cooking oil
- 1 tsp ginger juice or ginger powder
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1/2 tsp soup soy sauce (for adjusting seasoning to taste)
- 1.5 Tbsp perilla oil (1 Tbsp for stir-frying, 1/2 Tbsp for finishing)
- 1 Tbsp cooking oil
- 1 tsp ginger juice or ginger powder
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1/2 tsp soup soy sauce (for adjusting seasoning to taste)
Cooking Instructions
Step 1
First, thoroughly wash and peel the 550g of radish. Then, julienne it into thin strips about 3-5cm long. Ensuring consistent thickness will help it cook evenly.
Step 2
In a bowl, toss the julienned radish with 1/2 Tbsp of coarse sea salt or roasted salt. Mix well to evenly coat the radish. Salting helps to draw out moisture, resulting in a crispier texture. Let it sit for about 20 minutes.
Step 3
After 20 minutes of salting, drain the radish. You can either rinse it lightly under running water in a colander to remove excess saltiness, or place it in a cheesecloth or thin cotton bag and gently squeeze out the excess water. Be careful not to squeeze too hard, as this can make the texture mushy.
Step 4
Add 1 tsp of ginger juice or ginger powder to the drained radish strips and gently massage it in. The mild spiciness of ginger helps to eliminate any potential gaminess from the radish and enhances its umami flavor, making the dish more savory. This step is optional but highly recommended for a richer taste.
Step 5
Now, it’s time to stir-fry. Heat 1 Tbsp of perilla oil and 1 Tbsp of cooking oil in a pan over medium-low heat. Add 1 Tbsp of minced garlic and stir-fry until fragrant, being careful not to burn it.
Step 6
Once the garlic is fragrant, add the drained radish strips to the pan. Increase the heat to high and stir-fry for about 3 minutes until the radish becomes translucent. Stir-frying quickly over high heat prevents excess water from forming and maintains its crispiness.
Step 7
When the radish strips turn translucent, add 2 Tbsp of chopped green onion and continue to stir-fry for another minute until the onion’s fragrance melds into the dish.
Step 8
Turn off the heat. Drizzle the remaining 1/2 Tbsp of perilla oil over the radish and sprinkle with 1 Tbsp of toasted sesame seeds. Perilla oil is sensitive to heat, so adding it at the end preserves its aromatic quality.
Step 9
Finally, taste the dish and adjust the seasoning if needed. If it’s not salty enough, add 1/2 tsp of soup soy sauce. The radish itself has natural sweetness, and the initial salt might be sufficient, so taste and adjust accordingly.
Step 10
Your delicious stir-fried radish is ready! Top a bowl of warm rice with a generous portion of the radish greens. Add a fried egg, 1 Tbsp of perilla oil, and 1 Tbsp of soy sauce, then mix everything together for a delightful bibimbap. Enjoy your meal!
