Steamed radish rice

Fall is here, and that means it’s radish peak season! It’s the perfect time to make mu-bap, Korean steamed radish rice. When I stroll through a Korean grocery store and spot a large, firm radish with a smooth surface that is more green than white, I can’t help but to pick it up. They are incredibly versatile and can be used in a variety of dishes. You can turn them into crispy radish kimchi, use them as a flavorful base for stock, create a straightforward salad side dish like musaengchae, or, as I’ll be showing you today, transform them into a delectable steamed radish rice known as “mubap” (pronounced moo-bahp).

This dish is entirely vegan, but if you’d like to add some protein, Koreans often use beef or oysters. For beef, simply slice it into thin strips, season with a pinch of salt and ground black pepper, then add to the rice and cook it all together. If you opt for oysters, choose fresh shucked ones and add them as you simmer the rice. Personally, these days I enjoy the pure white mubap made just with rice and radish. When I mix it with the seasoning sauce and take a bite, it feels like a healthy delight with every mouthful.

Enjoy!

Ingredients

Serves 2

• 1 pound Korean radish (or daikon), peeled and cut into matchsticks
• 1 cup rice, washed and soaked in cold water at least for 30 minutes

For seasoning sauce:

• 4 garlic cloves, minced
• 4 green onions, chopped
• ¼ cup soy sauce
• 1 tablespoon gochu-garu (Korean hot pepper flakes)
• 2 tablespoons crushed toasted sesame seeds
• 2 tablespoons toasted sesame oil

Directions

1. You have the option to use either a rice cooker or a pot for making this dish. If you choose to use a pot, begin by adding half of the radish matchsticks to a medium-sized, heavy pot or pan.

2. Drain the rice and add it to the pot, along with 1 cup of water.
3. Place the remaining radish matchsticks on top of the rice, and then put the lid on.

4. Cook over medium-high heat for 10 minutes. Afterward, gently turn the radish rice over using a rice scoop or a wooden spoon.

5. Cover the pot again, but this time reduce the heat to medium-low and let it simmer for 8 to 10 minutes.
6. Open the pot and taste a few grains of rice to ensure that both the rice and radish are cooked to your liking. Once they’re ready, remove the pot from the heat and cover it to keep the rice warm.

Prepare the seasoning sauce:

1. In a bowl, combine garlic, green onion, soy sauce, gochu-garu, sesame seeds, and sesame oil.

2. Mix well.

Serving:

1. Transfer the steamed radish rice to 2 large, shallow bowls, and serve with the prepared seasoning sauce.
2. To eat, add some of the sauce to the hot rice and mix well. Enjoy your delicious steamed radish rice with a flavorful seasoning sauce!

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