Mu Namul

Ingredients

• 1⅓ lbKorean radishpeeled and cut into matchsticks
• 1 tbspVegetable oilfor sautéing
• 2 tspSesame oilstirred in at the end; perilla oil as an alternative
• ½ cupWaterfor steaming the radish soft
• 2 clovesGarlicfinely minced
• 2 tspKorean soup soy saucefor seasoning
• Saltto taste, less if soup soy sauce is used
• 1Scallionsfinely chopped, folded in at the end
• 1 tspsesame seedstoasted, for sprinkling
• 1 tspGingergrated, only the squeezed juice; used instead of garlic (optional)
• 6⅔ ozcanned chopped clamsuse meat and reserved juice separately (optional)

Method

1. Wash the Korean radish and cut the thick skin away with a knife rather than peeling it — that way none of the tough outer layer stays behind.
2. Cut the radish into pieces about 5 cm long, then into slices, and finally into matchsticks; keep them on the sturdy side rather than too thin so they don't fall apart as they steam.
3. Heat the neutral vegetable oil in a pan and let the radish matchsticks cook with the minced garlic, the soup soy sauce and a little salt over medium heat for 2 to 5 minutes.
4. Pour in the water, turn the heat down and steam the radish covered for 3 to 6 minutes until soft, stirring now and then.
5. Taste: the radish should be soft and half translucent, with most of the liquid cooked away. Adjust with salt, going easy if you've used soup soy sauce.
6. Just before you turn off the heat, fold in the finely chopped scallion, the sesame oil and the toasted sesame seeds.
7. Serve warm with rice.

Tips and variations

Instead of garlic you can grate fresh ginger and use only the squeezed-out juice — it gives the dish a more delicate flavor. If it doesn't need to be vegan, stir in chopped canned clams and use the reserved juice from the can as the cooking liquid instead of water. Perilla oil (deul-gireum) is a lovely alternative to sesame oil and can also be drizzled over at the end. Leave out the soup soy sauce and season with salt alone for a bright white look. And if you like it drier, keep cooking over higher heat at the end until the liquid has evaporated completely. Serve Mu Namul warm with a bowl of rice, ideally alongside two other namul as samsaek namul.