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Korean Radish with Clams (Mu Namul) Recipe

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Korean Radish with Clams (Mu Namul) is a quick and flavorful Korean side dish featuring crunchy radish matchsticks simmered with juicy canned clams. Enhanced with aromatic perilla oil, garlic, and toasted sesame seeds, this savory dish is perfect served warm alongside rice.

Ingredients

Main Ingredients

  • 3/4 lb (340g) Korean radish, sliced into 1/4-inch matchsticks
  • 1 6.5 oz (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

  1. Prepare Clams and Juice: Open the can of clams and carefully pour the clam juice into a small bowl, reserving every drop for cooking. Set the clam meat aside to add later.
  2. Sauté Radish and Garlic: In a pan, warm 2 teaspoons of perilla oil and 1 teaspoon of cooking oil over low heat. Add the radish matchsticks and minced garlic, stirring gently for about 2 minutes until the radish begins to soften.
  3. Simmer with Clam Juice: Pour the reserved clam juice into the pan with the radish. Let it simmer over medium heat for 3 to 4 minutes, or until the radish softens. Season with 1 teaspoon Korean soup soy sauce and a pinch of salt.
  4. Add Clams and Final Touches: Add the clam meat to the pan and toss to heat through thoroughly. Mix in the finely chopped green onions and toasted sesame seeds. Stir everything together well.
  5. Serve: Transfer the radish and clam mixture to a serving dish. Drizzle a little extra perilla oil over the top before serving. Enjoy warm, ideally paired with steamed rice.

Notes

  • Use Korean radish for the authentic crunch and flavor. Daikon can be a substitute but texture may vary.
  • Perilla oil adds a unique nutty aroma but sesame oil can also be used as an alternative.
  • Reserve all clam juice to maximize the depth of seafood flavor in the dish.
  • Adjust the salt carefully since the canned clam juice and soy sauce add natural saltiness.
  • This dish is best eaten fresh for the crisp texture of the radish but can be refrigerated and gently reheated.

Find it online: http://bitezly.com/korean-radish-with-clams-mu-namul-recipe/