When I make a Namul, I most likely cut vegetables into thin strips. However, if you use Daikon, chunky pieces are also great for crunchy texture. I recommend to season this Namul not too strongly, but Salt is essential. 1 teaspoon Salt looks a lot, but you are not going to eat it all. If you happen to have Shiso (Perilla), it can be a good addition.
Makes
4 Servings
Ingredients
400g Daikon
1 teaspoon Salt
1 small clove Garlic *grated
1/2 tablespoon Toasted Sesame Seeds
1/2 tablespoon Sesame Oil
1/4 teaspoon Asian Chicken Bouillon Powder
1/4 teaspoon Soy Sauce
*Note: Shiso (Perilla) can be a good addition.
Method
- Peel Daikon and cut into 1.5 to 2cm pieces. Place in a mixing bowl, add Salt, mix to combine, and set aside for 15 to 20 minutes.
- Remove all the water that came out from Daikon, add all other ingredients, and mix to combine. *Note: If you want to add Shiso (Perilla), thinly slice 4 to 5 leaves and add them before you serve.
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