Korean · Lunch
Stir-Fried Dried Radish Strips
Chewy dried radish strips are rehydrated, then stir-fried with garlic, scallion and sesame oil, seasoned with soy sauce, a touch of sugar and gochugaru for gentle heat. Finished with sesame seeds, this Korean banchan side has savory-sweet, slightly chewy texture and is served alongside steamed rice.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
193Calories
5.2gProtein
8.8gFat
23.8gCarbs
10.2gSugar
4.7gFiber
1020mgSodium
0mgChol
1.2gSat Fat
456mgPotassium
89mgCalcium
2.1mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
vegan
low-carb
low-calorie
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Rinse dried radish strips under cold water, then soak in 60ml water for 20 minutes until softened and pliable. Squeeze out excess water and reserve 1 tablespoon soaking liquid. Mince garlic and slice scallion.
2
Heat
Warm vegetable oil in a small skillet over medium heat for 1 minute. Add garlic and sauté for 30 seconds until fragrant, then add radish strips and stir-fry for 4 minutes until slightly translucent.
3
Season
Stir in soy sauce, gochugaru, sugar and reserved soaking liquid. Stir-fry over medium-low heat for 3 minutes until liquid is mostly absorbed and strips look glossy.
4
Plate
Remove from heat and toss in scallion, sesame oil and sesame seeds until evenly coated. Transfer to a small plate and serve at room temperature or chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g dried radish strips (muchae)
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp sugar
- 3 tsp3 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp sesame seeds
- 1/2 cup120ml water
