Three Color Vegetables (Samsaek Namul) – White
Sam (pronounced saam) means 3 in Korean and saek means color. So samsaek namul means vegetables of 3 colors: specifically white, black/brown and green. This sauteed radish (Moo Namul) is the white part.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lb Korean radish
- 0.5 cup water
- 1 tsp grated ginger juice
- 1/4-1/2 tsp Sea Salt (Trader Joe's)
- 1 tsp sesame oil ((or perilla seed oil))
- 1 tsp vegetable oil
- Sesame seeds for sprinkling
Instructions
- 1
Cut radish into 2 inch (5 cm) thick chunks.
- 2
Peel the radish with a knife. Korean radish has a thick skin so using a regular peeler will be more work (probably two layers or more).
- 3
Slice radish chunk vertically into 1/2~3/4 in (1cm) thick slices. I made mine thick but you can certainly slice them thinner. Don’t slice them too thin because radish will break easily if too thin.
- 4
Cut radish slices into sticks.
- 5
Add the oil to pan and sauté for 3 min on medium heat. Add 1/2 cup water and lower the heat, cover and cook for 5-6 min. Stir occasionally.
- 6
Add 1/4-1/2 tsp sea salt. Squeeze 1 tsp fresh grated ginger to add the juice only. You can use chopped garlic instead but I like ginger better.
- 7
Sauté over med high heat until radishes are cooked and the liquid evaporates. Radish sticks should be semi-transparent when cooked. Finish by adding sesame oil or perilla seed oil (deul kireum) and a sprinkling of sesame seeds.
- 8
Store in the refrigerator for up to a week.