The secret to this namul is semi-rehydrating the dried daikon radish. It keeps a crispy texture, prevents sliminess, and offers a satisfying chew. Add bean sprouts and carrots, then toss with a garlicky dressing for a nutrient-rich dish. It stays delicious even after time, making it perfect for meal prep.
Ingredients
Main Ingredients (4 servings)
- Dried Daikon Radish
- Bean Sprouts
- Carrot
Seasonings
- Sesame Oil
- Garlic
Steps
- Rehydrate the Dried Daikon Radish to a "semi-hydrated" state, not fully rehydrated. This is the key! Not fully rehydrating it adds just the right amount of moisture to maintain its crispiness.
- Briefly boil the Bean Sprouts and the julienned Carrot.
- Lightly squeeze out the water from the semi-hydrated Dried Daikon Radish.
- Combine the boiled Bean Sprouts, Carrot, and squeezed Dried Daikon Radish in a bowl and mix.
- Thoroughly drain the boiled Bean Sprouts, add a little Sesame Oil, and mix.
- Prepare the namul dressing. Add Garlic and mix the dressing.
- Toss the vegetables with the prepared dressing. This is the key! The dressing won't over-soak, resulting in a wonderfully crisp texture that lasts. It won't become mushy even after time.
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