20-Minute Perilla Seed Radish Muchim (무 들깨 무침) – A Nutty & Savory Korean Side Dish
In Korean cuisine, radish (mu, 무) is a staple ingredient often contributing a crisp texture and mildly sweet, peppery flavor. Also, radish is cheap ingredient we can use for various Korean dishes from one buy. The most commonly used variety is Korean radish (Joseon-mu, 조선무), which is shorter, thicker, and denser than the Western radish, with a slightly greenish top and a firm, juicy texture. When it is hard to buy Korean radish, Japanese daikon can be a good replacement.
I brought radish muchim recipe, which is stir-fried radish seasoned with sesame oil, garlic, and soy sauce. By adding perilla seeds (Deulkkae-garu, 들깨가루), which have basil-like flavor, we can bring a nutty and earthy flavor to it. This simple and comforting radish side dish is soft, slightly sweet, and pairs well with rice and other Korean dishes.
Equipment
- Pot
- Bowl (Glass or Stainless)
- Chopping board
- Cooking knife
- Vegetable Peeler
Ingredients
- Radish
- Green onion
- Salt
- Minced garlic
- Perilla seeds
- Sesame seed oil
- Water
Instructions
- Wash and finely chop the green onion. If you prefer a milder flavor, soak the chopped green onion in cold water for 10 minutes, then drain. This helps remove its sharp spiciness.
- Peel the radish with a vegetable peeler or knife. Cut it into thin, matchstick-sized slices or julienne strips.
- Heat a pan over medium heat. Add the sliced radish, salt, and sesame oil. Stir gently and cook for about 3–4 minutes until the radish releases moisture and begins to soften.
- Pour in ½ cup of water and bring it to a gentle boil. Lower the heat and let the radish simmer for about 10 minutes, stirring occasionally. The radish should become tender and slightly translucent. Add more water if needed to prevent drying out.
- Add minced garlic and perilla seed powder, stirring well to combine. Let it cook for another 1-2 minutes, allowing the flavors to blend.
- Add the chopped green onion and stir everything together for about 30 seconds.
- Turn off the heat and let it rest for a minute before serving.
Perilla seed radish muchim
Ingredients
- 300 g radish
- 30 g green onion
- 1 tsp salt adjust to taste
- 1 tbsp minced garlic
- 3 tbsp perilla seeds
- 2 tbsp sesame seed oil
- 1/2 cup water adjust as needed
Instructions
- Wash and finely chop the green onion. If you prefer a milder flavor, soak the chopped green onion in cold water for 10 minutes, then drain. This helps remove its sharp spiciness.
- Peel the radish with a vegetable peeler or knife. Cut it into thin, matchstick-sized slices or julienne strips.
- Heat a pan over medium heat. Add the sliced radish, salt, and sesame oil. Stir gently and cook for about 3–4 minutes until the radish releases moisture and begins to soften.
- Pour in ½ cup of water and bring it to a gentle boil. Lower the heat and let the radish simmer for about 10 minutes, stirring occasionally. The radish should become tender and slightly translucent. Add more water if needed to prevent drying out.
- Add minced garlic and perilla seed powder, stirring well to combine. Let it cook for another 1-2 minutes, allowing the flavors to blend.
- Add the chopped green onion and stir everything together for about 30 seconds.
- Turn off the heat and let it rest for a minute before serving.