Korean radish is one of my favorite vegetables. It’s an essential ingredient for making kimchi, adds a fresh taste to stew, and is also great in bibimbap (a Korean mixed rice dish). When I make this Korean stir-fried radish, I always use it for bibimbap. Because of that, I want this banchan (side dish) to be simple in taste and preparation.
Korean radish (Mu) looks similar to daikon but rounder in shape. There is a slight difference in taste, but you can use mu and daikon interchangeably in this recipe.
You can either use a mandoline or cut the Korean radish by hand. Since I’m not a fast cutter, the mandoline works faster for me. I like the cut to be around a quarter-inch thick. When using a mandolin, don’t try to slice up all the way to the end to prevent cutting your fingers. You can keep the food scraps in the fridge and add them to soups or stews.
Also, check out Korean Stir-fried Zucchini. Another favorite in bibimbap.
Korean Stir-fried Radish (Mu)
This is my favorite vegetable dish (banchan) for making bibimbap
Ingredients
- 500 g 18 oz of julienned Korean radish
- 1 tsp kosher salt
- 1 tbsp + more toasted sesame seed oil
- 1 tsp minced garlic
- 1/2 tsp ginger powder
- toasted sesame seeds for topping
Instructions
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In a large bowl, add julienned Korean radish and sprinkle 1 tsp of salt on top. Toss and let the radish sit for 20 minutes. Radish will release water.
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In a large pan, heat toasted sesame seed oil. Add garlic and ginger powder. Cook until fragrant, about 1 minute.
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Turn the heat to high and add the radish. Cook for about 3 minutes while stirring frequently. Lower the heat to low, cover the pan, and let the radish cook for 3~5 minutes until they turn transparent.
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Turn the heat off. Toss with more sesame seed oil to taste. Sprinkle toasted sesame seeds on top.
