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Vegan Moo (Radish) Namul Recipe

April 2, 2011

Radish Namul

Hope everyone is having a fantastic weekend!

Our next namul dish is Moo-namul! It’s a very traditional Korean, very basic namul made of radish. Korean macrobiotic guidelines encourage you to eat a lot of root vegetables. Root vegetables cleanse your body and purify it so it returns back to the state of your body when you were first born. It’s also considered to be one of those namul dishes that have to be on the tables honoring your ancestors for thanksgiving and new years celebrations  – along with other namul dishes like, chwi-namul, kong-namul and marun hobak-namul.

I can’t say it’s my favorite namul dish, but I like making it as it is so good for you and it’s really easy to make as well. I think this moo-namul tastes best when it’s warm if you’re eating it as banchan. When it’s cold, it’s great in bibimbap – again, just the five ingredients, moo namul, brown rice, kimchi, sesame or perrilla oil and Korean pepper paste makes a really quick, fantastic bibimbap!

Vegan Moo (Radish) Namul Recipe

Ingredients:
1 small daikon / Korean radish (cut into matchsticks)
1/8 tsp kelp powder (don’t go crazy, better to start with less and then add more if you need it!)
2-3 sprinkles of salt
water
sprinkle of sesame seeds or flax seeds

Directions:
1. Cut the radish into matchsticks.
2. Add a drizzle of oil to pan. Add radish, kelp powder, salt and stir-fry for minute or two. Add a drizzle of water and cook for several more minutes.
3. When the radish is cooked, it will look more transparent than white. Taste to see if more salt if needed.
4. Add a splash of water and cover with a lid. Cook for several more minutes with the lid on. (You don’t want it to be too crisp or too soft!  You want it how you like it – so when you make it for the first time, keep checking the texture to see what you like best.)
5. Sprinkle sesame seeds / flax seeds and mix well with hand. (or, kim/nori crumbles if you’d like)
6. Serve it warm (I think it tastes much better when it’s warm) with rice and other banchan!

Radish Namul

Add drizzle of oil, radish, kelp powder, salt and stir-fry for a minute or two; add a drizzle of water and cook for a few more minutes until radish is more translucent. Then add a splash of water and cover the lid. Cook for several more minutes with the lid on. (You don’t want it to be too crisp or too soft, so when you make it for the first time, keep checking the texture to see what you like best!)

Radish Namul

Sprinkle sesame seeds / flax seeds and mix well with hand. Or some kim/nori crumbles if you’d like! It’s best when it’s warm.

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