Tender Korean Radish Namul Stir-Fry
A mild Korean side dish: julienned radish is briefly salted to control moisture, then stir-fried with perilla oil and garlic until tender and translucent.
Servings Ingredient Calculator
Default: 3 to 4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Korean radish500 g
- Scallion1/2 stalk
🥣 Sauce & Seasoning
- Fine salt1 tsp
- Perilla oil1 tbsp
- Minced garlic1 tsp
- Water3 tbsp
- Soup soy sauce1/2 tsp
- Toasted sesame seeds1 tsp
👨🍳 Cooking Steps
Peel the radish and cut it into 5 to 6 cm matchsticks about 0.4 cm thick.
Toss with 1 teaspoon salt, rest 10 minutes, then squeeze out moisture firmly in two batches.
Warm perilla oil in a pan; cook garlic over medium heat for 15 seconds, then add the radish.
Stir-fry 3 to 4 minutes until the edges look translucent, then add 3 tablespoons water and soup soy sauce.
Cover and cook over medium-low 3 minutes; add scallion and sesame, toss 30 seconds, then turn off the heat.
🌟 Pro Chef Tips
- • Salting and squeezing prevent a watery pan; the short covered finish cooks the center evenly.
⚠️ Avoid Common Pitfalls
- ❌ If excess liquid remains, stir-fry uncovered over medium heat for 1 more minute.
- ❌ If the radish is still firm, add 1 tablespoon water, cover, and cook 1 more minute.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
