Korean Radish with Clams (Mu Namul)

This Korean radish side dish (mu namul) features tender radish and savory canned clams for a taste of southern Korean cuisine. Infused with the nutty aroma of perilla oil, this easy radish recipe is perfect served over rice, drizzled with flavorful clam broth.

When Korean radishes are in season, usually during the fall and winter, they become sweeter and have a more mellow flavor. I always looked forward to this time of year to cook with radishes.

Growing up in the southern coastal town of Tongyeong, my absolute favorite radish dish was this special version of mu namul, made with clams. It’s a local specialty that I rarely saw outside my hometown, and it holds a special place in my heart.

The dish starts with sliced radish stir-fried in perilla oil, then simmered in a savory clam broth until soft and tender. The broth is made by cooking fresh clams in their shells, extracting every bit of flavor from the ocean.

When I went to college in the U.S., I often craved this dish but couldn’t find fresh clams in the small town I lived in. So, I adapted the recipe using canned clams, and it worked surprisingly well! Not only did it save this college student some money, but it also brought the taste of home back to me in such an easy way.

Even now, with fresh clams readily available, I often still make it with canned clams. Maybe it’s out of habit, or perhaps it’s because it’s just simpler without the shells—either way, it’s still just as delicious.

This is a wonderful Korean radish side dish to try. With just Korean radish, canned clams, and perilla oil, you can enjoy a taste of southern Korea in no time—and at a fraction of the cost!

Ingredients Notes

Korean Radish

Korean radish (mu) is similar to daikon radish but has a sweeter and milder flavor, making it perfect for this dish. It’s also firmer and more crisp.

You can find Korean radish in most Korean grocery stores or Asian markets, especially during the fall and winter when it’s in season. Check out our Beef Radish Soup for another great use of it.

Canned Clams

Chopped canned clams work best for this recipe since they come with both the clam meat and juice. The juice adds a rich, briny flavor that complements the radish. While you can use frozen shelled clams, you’ll need to add clam juice separately to get the right flavor balance.

Perilla Oil

Known as deulgireum (들기름) in Korea, this oil is pressed from perilla seeds and has a unique nutty aroma and taste that’s quite different from sesame oil. It’s a key ingredient for that authentic flavor.

If perilla oil isn’t available, sesame oil can be used as a substitute, though the flavor will be slightly different.

How to Make Korean Radish with Clams (Mu Namul)

Open the canned clams and drain the juice into a small bowl. Set aside the clam meat to add later. Cut the radish into matchsticks about 1/4-inch thick.

In a skillet, heat 2 teaspoons of perilla oil along with a bit of cooking oil over low heat. Add the sliced radish matchsticks and garlic, then stir-fry for about 2 minutes until they begin to soften.

Pour the reserved clam juice into the skillet with the radish and let it simmer over medium heat for 3-4 minutes, or until the radish becomes tender. Season with Korean soup soy sauce and a pinch of salt.

Add the clam meats and heat through. Sprinkle the chopped green onion and toasted sesame seeds. Stir everything together well and serve warm.

How to Serve

This dish is perfect served over rice, with the broth drizzled on top to create a simple, flavorful rice bowl. For an extra boost of nutty aroma, drizzle a little more perilla oil over the radish before you serve. Mu namul also works wonderfully as a side dish with any Korean meal.

Fun fact: There’s a traditional dish called Hut-jesa-bap (헛제사밥), a type of bibimbap from the southern provinces of Korea, including my hometown of Tongyeong. Typically served during holidays or ancestral memorials (jesa), it features ocean ingredients like seaweed and clams, with mu namul being a key component!

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