Comments on: Mu Namul (Korean Radish Namul)

By: Stephen

Stephen — Fri, 10 Dec 2021 14:16:33 +0000

In reply to Hyosun. Thank you Hyosun!

By: Hyosun

Hyosun — Fri, 10 Dec 2021 04:26:41 +0000

In reply to Stephen.

It can be, but I also have a mild/different version of musaengchae recipe. It will be a better option for bossam as it will give a nice crunchy texture and freshness that go well with bossam. https://www.koreanbapsang.com/musaengchae-sweet-sour-radish-salad/

By: Stephen

Stephen — Thu, 09 Dec 2021 22:44:57 +0000

Hi Hyosun! Can this be served with bossom in place of musaengchae for a more mild option?

By: M. M. Sands

M. M. Sands — Sun, 16 May 2021 10:28:26 +0000

Simple dishes are often the very best dishes, and this looks like it fits that bill perfectly. Have only recently started looking into Korean cuisine, and it’s recipes like this that are getting me so interested. I love radish, and can’t wait to try it this way. Thanks for posting it, and for your wonderful blog.

By: Jake

Jake — Tue, 13 Dec 2016 23:24:47 +0000

It tasted good, but there was a big pool of liquid in the plate. Is this dish supposed to be soggy, and have so much of the liquidy/oily sauce?

By: Hyosun

Hyosun — Mon, 10 Oct 2016 15:23:10 +0000

In reply to Leila. Leila - it will keep well up to 4 days in the fridge. The recipe uses 1 pound radish and you can easily half it. Just use 1/2 of everything, such as 1/2 teaspoon minced garlic rather than 1 teaspoon. The dish can be served warm, room temperature, or cold. It really is a matter of preference.

By: Leila

Leila — Fri, 07 Oct 2016 15:03:16 +0000

Hi, I was wondering how long this dish will keep and what the best way is to keep it. Can it be frozen or kept in the fridge? If you do that, is it better to eat it cold (I’ve noticed a lot of Korean restaurants in the UK serve radish namul cold or at room temperature, but I’m not sure if you’re supposed to eat it that way) or to try to reheat it somehow?

I live alone, but since there’s only a small quantity of garlic etc in the recipe I’m not sure how to reduce the portion sizes…I expect I probably could eat this much by myself, but radish is expensive here and it’d be a bit of a waste of money!

By: Hyosun

Hyosun — Thu, 08 Jan 2015 05:46:57 +0000

In reply to Valerie Mansour.

Hi Valerie – That’s awesome you are living in Korea! I’m so happy to hear that my blog is helpful. Hope you enjoy your stay in Korea and all the foods it offers. Cheers!

By: Valerie Mansour

Valerie Mansour — Wed, 07 Jan 2015 12:37:27 +0000

Thank you so much for these recipes! My husband and I are currently living in Korea and we are learning more about Korean food through your blog (as it is hard to learn about the foods when you can’t speak the language). So we see many foods on your blog that we enjoy and now can cook them (or order them!) ourselves! Thank you! 🙂

By: Hyosun

Hyosun — Thu, 10 Jul 2014 23:50:49 +0000

In reply to school quotes. Thank you!