Perilla Seed Radish Namul
A seasoned Korean radish (mu (무)) dish, where radish is first salted and seasoned with anchovy sauce (myeolchi-aekjeot (멸치액젓)), then steamed with minced garlic and water, and finally mixed with perilla seed powder (deulkkae-garu (들깨가루)) and perilla oil (deul-gireum (들기름)) for a savory and nutty flavor.
📝 Editor's Notes
Today, we introduce Bean Sprout Namul (kongnamul-muchim (콩나물무침)), an essential and familiar side dish on Korean dining tables.
Crisp bean sprouts (kongnamul (콩나물)) are harmonized with a variety of seasonings like seasoned salt (mat-sogeum (맛소금)), sesame oil (cham-gireum (참기름)), and anchovy sauce (myeolchi-aekjeot (멸치액젓)), creating a savory and exquisite umami flavor.
The addition of spicy chili powder (gochutgaru (고춧가루)) gives it a subtly spicy yet clean taste that truly whets the appetite.
The cooking process is very simple and quick, making it an easy recipe for beginner cooks.
It's a low-difficulty dish that can be enjoyed all year round, but it's especially hearty and delicious when served with warm rice, particularly during summer when appetites may wane.
It's a versatile side dish, perfect not only with rice but also as an ingredient for bibimbap.
🛒 Ingredient Tips
When choosing bean sprouts (kongnamul (콩나물)), first select those with undamaged roots and heads that are yellowish or slightly bluish.
The stems should not be too thin but plump, with few fine roots and a consistent length, indicating freshness and crispness.
When shaking the bean sprout bag, it's good if there isn't much water accumulation and the sprouts don't stick together.
For green onions (dae-pa (대파)), it's important to choose ones with vibrant, firm green leaves and white stems that are not wilted and are fresh.
Using sesame oil (cham-gireum (참기름)) made from good quality domestic sesame seeds will further enhance the savory flavor of the Bean Sprout Namul (kongnamul-muchim (콩나물무침)).
For garlic, mincing whole garlic just before use provides the best aroma and taste.
🔄 Substitution Guide
If you wish to use an alternative ingredient instead of bean sprouts (kongnamul (콩나물)), try mung bean sprouts (sukju-namul (숙주나물)).
Mung bean sprouts also have a pleasant crunchy texture and similar cooking time, making them a convenient substitute.
However, mung bean sprouts have less of a distinct aroma than bean sprouts and a slightly milder taste, so it's advisable to adjust the amount of seasoning slightly to suit your preference.
If you don't have anchovy sauce (myeolchi-aekjeot (멸치액젓)), you can substitute it with Korean soup soy sauce (guk-ganjang (국간장)).
Korean soup soy sauce is saltier than anchovy sauce, so reduce the amount by about half, and you can supplement any missing umami with a little kelp broth (dasima yuksu (다시마 육수)) or a flavor enhancer like Yeondu (연두).
You can also use regular chili powder instead of fine chili powder, but note that the color of the seasoning might be less vibrant, and the texture slightly coarser.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points for this Bean Sprout Namul (kongnamul-muchim (콩나물무침)) recipe.
First, it is important never to open the lid while boiling the bean sprouts (kongnamul (콩나물)).
Bean sprouts must be boiled with the lid closed to prevent any fishy odor and to maintain their crisp texture.
Add 1 tbsp of salt to enough water to cover the bean sprouts, cover the pot, and boil for exactly 5 minutes.
Second, immediately rinse the boiled bean sprouts in cold water to preserve their crispness.
This prevents them from becoming soft as they cool.
Lastly, when adding the seasoning and mixing, don't knead too vigorously; the key is to gently toss the bean sprouts so they don't get crushed.
Lightly mix to ensure the seasoning is evenly distributed.
👨🍳 Directions
Julienne 1/2 Korean radish (mu (무)). Add 1 tbsp salt and 1 tbsp anchovy sauce (myeolchi-aekjeot (멸치액젓)), and let it marinate for 10 minutes.
Heat cooking oil in a pan. Add the marinated radish, including any accumulated liquid, along with 1 tbsp minced garlic and 1/3 cup water.
Once it boils, cover the pan and steam for 3 minutes.
Add 3 tbsp perilla seed powder (deulkkae-garu (들깨가루)), 2 tbsp perilla oil (deul-gireum (들기름)), 1 tbsp roasted sesame seeds (ggaessogeum (깨소금)), and a handful of chopped green onions (dae-pa (대파)). Mix well to finish.
💡 Tips
The addition of perilla seeds brings out a rich, nutty aroma.
📦 Storage & Reuse
Store the finished Bean Sprout Namul (kongnamul-muchim (콩나물무침)) in an airtight container in the refrigerator, and it will stay fresh for about 2-3 days.
To maintain its crisp texture, it's best to consume it as soon as possible.
Freezing is not recommended as it can make the bean sprouts (kongnamul (콩나물)) mushy.
Leftover Bean Sprout Namul can be enjoyed cold as is, or you can incorporate it into dishes like bibimbap, Kimchi Stew (kimchi-jjigae (김치찌개)), or ramen for a different flavor experience.
Especially, mixing warm rice with Bean Sprout Namul, a fried egg, gochujang (고추장), and sesame oil (cham-gireum (참기름)) makes for a satisfying meal.
🥢 Who This Is For
This Bean Sprout Namul (kongnamul-muchim (콩나물무침)), with its light and clean taste, is a beloved side dish for people of all ages.
It's especially recommended for those on a diet or preferring healthy eating.
Beyond being a great side dish for rice, it can be mixed with warm rice and sesame oil (cham-gireum (참기름)) to make a delicious bean sprout bibimbap.
Pair it with spicy stir-fried pork (jeyuk-bokkeum (제육볶음)), bulgogi (불고기), or hearty soup dishes like soybean paste stew (doenjang-jjigae (된장찌개)) or Kimchi Stew (kimchi-jjigae (김치찌개)) to complete an even more fulfilling meal.
🔥 Nutrition Info
One serving of this Bean Sprout Namul (kongnamul-muchim (콩나물무침)) (approximately 100g) is estimated to be around 80-100 kcal.
It provides about 6-8g of protein, 4-6g of fat, and 5-7g of carbohydrates.
Bean sprouts (kongnamul (콩나물)) are low in calories and rich in dietary fiber, which aids gut health and promotes a feeling of fullness, making them beneficial for dieting.
They are particularly rich in asparagine, making them excellent for hangover relief, and also abundant in Vitamin C, which helps prevent colds and alleviate fatigue.
Garlic, with its allicin compound, is good for boosting immunity, and sesame oil (cham-gireum (참기름)) is rich in unsaturated fatty acids, positively impacting vascular health.
Overall, it can be described as a healthy and nutritionally balanced side dish.
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