📝 About This Recipe
This traditional Korean side dish transforms the humble, crisp daikon radish into a tender, melt-in-your-mouth delicacy infused with toasted sesame and garlic. Unlike its raw, spicy counterparts, this sautéed version highlights the natural sweetness of the radish, providing a soothing contrast to bolder, spicier Korean mains. It is an essential component of a classic bibimbap bowl or a sophisticated addition to any banchan spread.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Daikon Radish (peeled and julienned into 2-inch matchsticks)
- 1 teaspoon Fine Sea Salt (for drawing out moisture)
- 1/4 cup Water (to help steam the radish)
Aromatics and Seasoning
- 2 cloves Garlic (finely minced)
- 2 stalks Green Onions (finely chopped, white and green parts separated)
- 1.5 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Vegetable Oil (neutral oil for sautéing)
- 1/2 teaspoon Sugar (to balance the radish bitterness)
- 1 teaspoon Fish Sauce or Soup Soy Sauce (for deep umami flavor)
For Garnish
- 1 teaspoon Toasted Sesame Seeds (lightly crushed between fingers)
- 1 teaspoon Perilla Seeds (optional, for an earthy finish)
👨🍳 Instructions
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1
Begin by peeling the daikon radish and slicing it into uniform matchsticks, roughly 2 inches long and 1/8 inch thick. Consistency is key for even cooking.
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2
Place the julienned radish in a large mixing bowl and sprinkle with 1 teaspoon of sea salt. Toss well and let it sit for 10 minutes until the radish begins to soften and release its juices.
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3
Do not rinse the radish. Drain the excess liquid that has pooled at the bottom of the bowl, but keep the moisture clinging to the radish pieces.
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4
Heat a large non-stick skillet or wok over medium heat and add the vegetable oil.
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5
Add the minced garlic and the white parts of the chopped green onions to the skillet. Sauté for 30-60 seconds until fragrant but not browned.
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6
Add the salted radish to the skillet. Stir-fry for 2-3 minutes until the radish matchsticks become slightly translucent on the edges.
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7
Pour in 1/4 cup of water and the sugar. Lower the heat to medium-low, cover the skillet with a tight-fitting lid, and let it steam for 5-7 minutes.
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8
Remove the lid and check the texture; the radish should be tender and flexible but not mushy. If there is still a lot of liquid, simmer uncovered for another minute.
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9
Stir in the fish sauce (or soup soy sauce) and the remaining green onion tops. Toss gently to combine.
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10
Turn off the heat. This is crucial to preserve the delicate aroma of the sesame oil.
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11
Drizzle the toasted sesame oil over the radish and toss one final time.
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12
Transfer the namul to a serving dish and sprinkle generously with toasted sesame seeds and perilla seeds if using.
💡 Chef's Tips
For the best flavor, use the top half of the daikon (closer to the leaves) as it is sweeter than the bottom tip. If you are vegan, substitute the fish sauce with 'Yondu' or a high-quality light soy sauce to maintain the pale color of the dish. Avoid overcooking; the radish should have a very slight 'bite' or soul left in it, rather than being a puree. Crushing the sesame seeds between your thumb and forefinger as you sprinkle them releases more oils and aroma. Let the dish sit for 10 minutes before serving to allow the flavors to fully penetrate the radish fibers.
🍽️ Serving Suggestions
Serve alongside a hot bowl of steamed white rice and a spoonful of gochujang for a simple meal. Include it as a topping for Bibimbap to add a soft, juicy textural element. Pair with grilled meats like Galbi or Bulgogi to cleanse the palate between rich bites. Serve chilled or at room temperature as part of a traditional 5-dish banchan spread. Pairs beautifully with a crisp, cold glass of Korean barley tea (bori-cha).