Crunchy texture "Kiriboshi Daikon Namul" (dried strips of radish)
Material ( For 2 persons ) | |
---|---|
thinly sliced and dried strips of daikon | 30g (1.06oz) |
Japanese mustard spinach (Brassica rapa var. perviridis) | a bundle |
Asian ginseng (Panax ginseng) | 1/2 a stick |
sesame oil | 2 tablespoons |
soy sauce | 2 teaspoons |
chicken bone soup stock | 2 teaspoons |
garlic chute | Approx. 1 cm |
white sesame seeds | 1 tablespoon |
Namul" is often made with bean sprouts, but it is also delicious with kiriboshi-daikon. Here is a recipe for "kiriboshi-daikon namul," which has a delightful crunchy texture.
KIRIBOSHI Daikon Namul
Ingredients
30g (1.06oz) kiriboshi-daikon (dried daikon radish)1 bunch komatsuna
1/2 carrot
2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons chicken broth
Garlic tube about 1 cm
1 tablespoon white sesame seeds
Method of Preparation
1. Thoroughly fry kiriboshi-daikon (dried radish), soak in water for 10 minutes, and drain.2. Cut carrots into 4 cm long strips and komatsuna into 4 cm wide chunks.
3. Heat sesame oil and garlic in a frying pan and saute carrots and komatsuna when fragrant.
4. When carrots and komatsuna become soft, add kiriboshi-daikon, soy sauce, and chicken broth and stir-fry. Turn off the heat and sprinkle white sesame seeds over the whole mixture.
How does kiriboshi-daikon namul taste?
I enjoy the crunchy texture of the kiriboshi! The more you chew, the more flavor seeps out, giving the dish a deeper taste than when made with bean sprouts. The savory aroma of sesame oil and white sesame seeds through the nose gives it a delicious taste that lingers.It is delicious not only when hot and freshly made, but also when the flavor has settled down over time. It is also recommended to use it as an ingredient in bibimbap with grilled beef and eggs.