Korean Radish with Clams
Korean radish and canned chopped clam makes a quick and delicious Korean side dish. Korean perilla oil brings a fragrant aroma to the sweet and mellow taste of Korean radish.
Ingredients
- 3/4 lb Korean radish sliced into 1/4" matchsticks (or use daikon with a pinch of sugar)
- 1 canned 6.5oz, 184g chopped clams, drained but reserving its juice
- 2 teaspoon perilla oil or sesame oil
- 2 cloves garlic minced
- salt to season
- 2 teaspoon toasted sesame seeds
- 1 green onion finely chopped
Instructions
- Heat perilla oil in a skillet over low heat until slightly hot. Add the radish slices and garlic, and toss to coat with oil. Cook for 2-3 minutes.
- Pour in the reserved clam juice to the skillet, stir well. Cover with a lid and cook for 5-6 minutes. The radishes will become somewhat soft. Raise the heat to med-low heat and continue to cook, uncovered, until the softness you desire. Season with salt.
- Add the clam pieces and toss well to heat through. Add the sesame seeds and green onion, toss well. Serve warm or at a room temperature.
Nutrition
Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 20mg | Calcium: 38mg | Iron: 1mg