Korean Radish Saute Side Dish (Mu/Moo Namul Banchan)

Three Color Vegetables (Samsaek Namul) – White

Sam (pronounced saam) means 3 in Korean and saek means color. So samsaek namul means vegetables of 3 colors: specifically white, black/brown and green. This sauteed radish (Moo Namul) is the white part. 
Course Side Dish
Cuisine Korean
Keyword banchan, gluten free, simple, vegan
KoreanCategory Namul (나물)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 65kcal
Author JinJoo Lee


  • 1.5 lb Korean radish
  • 1 cup water
  • 1 tsp grated ginger juice
  • 1/4-1/2 tsp Sea Salt (Trader Joe's)
  • 1 tsp sesame oil (or perilla seed oil)
  • 1 tsp vegetable oil
  • Sesame seeds for sprinkling


  • Cut radish into 2 inch (5 cm) thick chunks.
  • Peel the radish with a knife. Korean radish has a thick skin so using a regular peeler will be more work (probably two layers or more).
  • Slice radish chunk vertically into 1/2~3/4 in (1cm) thick slices. I made mine thick but you can certainly slice them thinner. Don’t slice them too thin because radish will break easily if too thin.
  • Cut radish slices into sticks.
  • Add the oil to pan and sauté for 3 min on medium heat. Add 1/2 cup water and lower the heat, cover and cook for 5-6 min. Stir occasionally.
  • Add 1/4-1/2 tsp sea salt. Squeeze 1 tsp fresh grated ginger to add the juice only. You can use chopped garlic instead but I like ginger better.
  • Sauté over med high heat until radishes are cooked and the liquid evaporates. Radish sticks should be semi-transparent when cooked. Finish by adding sesame oil or perilla seed oil (deul kireum) and a sprinkling of sesame seeds.
  • Store in the refrigerator for up to a week. 


Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 514mg | Fiber: 3g | Sugar: 5g | Vitamin C: 49.9mg | Calcium: 61mg | Iron: 0.9mg