Kim Dae-seok's Oil-Free Radish Namul

Name: Kim Dae-seok's Oil-Free Radish Namul
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: half radish (950g); kelp broth 1/2 cup (78g); flower salt 1/2 tablespoon (6g, for brining); sugar 1 tablespoon (10g, to reduce bitterness in summer radish; omit for autumn kimchi radish); minced garlic 1/2 tablespoon (10g); seasoning salt 1/2 tablespoon (5g, for final seasoning adjustment); sesame oil 1 tablespoon (15g); toasted sesame seeds 1 tablespoon (5g)

A clean, stir-fried radish using kelp broth instead of cooking oil, salted in advance to prevent crumbling, resulting in a crisp and refreshing dish with a clear, bright color.

20 min Difficulty Easy side dish

Main ingredients

radishsesame oil

Ingredients needed 4 servings

half radish (950g)

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radish sesame oil

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Radish cut into uniform strips is salted, simmered while retaining its moisture, cooled thoroughly, and finished with toasted sesame oil for a rich aroma—resulting in a crisp, non-crumbled radish pickle.

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Yoon Yi-ryeon's Radish Namul

A tender radish namul that brings out the radish's natural sweetness and refreshing flavor.

20 minEasyside dish

radishsesame oilseasoned saltregular saltsugar

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kelp broth 1/2 cup (78g)

flower salt 1/2 tablespoon (6g, for brining)

sugar 1 tablespoon (10g, to reduce bitterness in summer radish; omit for autumn kimchi radish)

minced garlic 1/2 tablespoon (10g)

seasoning salt 1/2 tablespoon (5g, for final seasoning adjustment)

sesame oil 1 tablespoon (15g)

toasted sesame seeds 1 tablespoon (5g)

Recipe

Cut the 950g radish in half, then slice into uniform thin strips using a mandoline or knife.
Sprinkle 1/2 tablespoon of flower salt evenly over the sliced radish, toss lightly, and let sit for about 10 minutes to naturally brine.
After 10 minutes, when moisture begins to seep out from the radish, transfer the entire mixture—including the brine—into a deep frying pan without discarding any liquid.
Heat the pan slightly, then add 1/2 cup of kelp broth and 1/2 tablespoon of minced garlic. Do not use cooking oil.
If using summer radish—typically less sweet and more pungent—add 1 tablespoon of sugar at this stage to balance bitterness. For sweeter autumn kimchi radish, skip this step entirely.
Adjust heat as needed and cook for about 4 minutes until the radish becomes translucent and tender. Taste and add 1/2 tablespoon of seasoning salt if too bland.
Turn off the heat, then add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Gently mix to evenly distribute.
For best flavor, spread the finished radish namul on a wide metal or ceramic plate and let cool completely in a well-ventilated, cool place. Enjoy chilled for maximum freshness and depth of flavor.

Brine sliced radish with flower salt for 10 minutes, then transfer the radish and its brine directly into a pan.
Start heating without oil, add kelp broth and garlic, and stir-fry. Add sugar only if using bitter summer radish.
Cook for about 4 minutes until tender, adjust salt to taste, then mix in sesame oil and sesame seeds. Cool thoroughly on a wide tray before serving.

Cooking tips

Avoid cooking radish directly in oil; instead, season first and cook to achieve a cleaner, more delicate flavor.
Slice radish uniformly to ensure even cooking time.
After finishing, spread the dish thinly and let it cool completely—this prevents over-softening from residual heat.

Recommended for

Those seeking a light radish side dish with minimal oil usage.
People wanting to prepare soft, tender radish for holiday dishes or everyday side dishes.
Fans of natural sweetness in pickled vegetables.

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