Moo Namul (Seasoned Radish)
There are a different ways of eating Korean white radish (moo 무) in Korean cooking, and this is one of the simplest cooking methods, also it's a very nutritious and tasty dish. All you need is a firm fresh Korean radish, some olive oil (vegetable oil), dash salt, dash sugar and green onion (optional). It's a good side dish when the weather gets cold. Moo is supposed to have a lot of vitamin C and also has good fibers which will help digestion. Moo generally tastes very good during the fall months, right after the harvest season even though it's produced all year long in the southern area; it's very sweet and juicy.
- 1 Korean white radish, about 1- 1 l/2 lb (moo 무)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp green onion, minced
- dash of roasted whole sesame seed, (tongkae 통깨)
- salt to taste
- sesame oil for flavor
- Wash and peel the skin off of the white radish. Slice the radish into 1/8" thick discs, then cut into matchstick-style thin or use a hand slicer.
- Add olive oil to a pot or a frying pan (with a lid), put on medium heat. Add the thin cut radish strips. You don't need to add any water because the radish produces enough liquid. Check to see if it's tender, then turn the heat off.
- Garnish with chopped green onion, salt and roasted whole sesame seed. You can also drizzle a little bit of sesame oil for flavor. It tastes best when it's warm.
Serving Size: 4-6
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Preparation Time: 20 minutes