Korean Radish with Clams (Mu Namul)
Mu namul, a Korean radish side dish, combines tender radish and savory canned clams with the nutty aroma of perilla oil. Perfect over rice, drizzled with flavorful clam broth.
Ingredients
- 3/4 lb (340g) Korean radish sliced into 1/4-inch matchsticks. See note below
- 1 6.5oz (184g) canned chopped clams
- 2 tsp perilla oil or sesame oil
- 1 tsp cooking oil non-fragrant
- 2 cloves garlic minced
- 1 tsp Korean soup soy sauce
- pinch salt to season
- 1 green onion finely chopped
- 2 tsp toasted sesame seeds
Instructions
- Open the can of clams and pour the clam juice into a small bowl, making sure to reserve every drop of the liquid for cooking. Set the clam meat aside to be added later.
- In a pan, warm 2 teaspoons of perilla oil and cooking oil over low heat. Add the radish matchsticks and minced garlic, stirring gently for about 2 minutes until the radish starts to soften.
- Pour the reserved clam juice into the pan with the radish, and let it simmer over medium heat for 3-4 minutes, or until the radish softens. Season the dish with Korean soup soy sauce and a pinch of salt.
- Add the clam meats and toss to heat through. Toss in the chopped green onions and a dash of toasted sesame seeds. Mix everything thoroughly and serve warm with rice. Drizzle a little more perilla oil over the radish before you serve.
Notes
If Korean radish is hard to find, try using daikon radish. Add 1/2 tsp of sugar while stir-frying it in oil to balance out the radish’s bitterness.
Nutrition
Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 205mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 1mg