Servings: 4 servings
Calories: 90kcal
Ingredients
- 1 pound Korean radish or daikon cut into thin matchsticks
- 1 tablespoon toasted sesame oil
- 1 tablespoon avocado oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 cup water or anchovy broth
- 1 scallion chopped
- 1 teaspoon toasted sesame seeds
Instructions
- Heat the avocado oil and half the sesame oil in a skillet over medium heat.
- Add the radish and garlic and stir-fry for 3 minutes.
- Add the salt and water, cover, and cook for 5 to 7 minutes, until the radish is soft and translucent.
- Uncover and cook 1 to 2 minutes more to evaporate any remaining liquid.
- Stir in the remaining sesame oil, scallion and sesame seeds.
Notes
Cut the radish into even matchsticks so it cooks uniformly. Korean radish (mu) is denser and sweeter than daikon, but both work well.
Chef's Tip: Add a pinch of perilla seed powder (deulkkae garu) at the end for a nutty, traditional finish.
Keto Swap: Mu-namul is naturally keto. Radish is a great low-carb stand-in for potatoes throughout this book.
Success Tip: Because it is mild and slightly sweet, this is often a favorite vegetable side dish for young children.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 90kcal | Protein: 1g | Fat: 7g | Fiber: 2g
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