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Radish rice (mu-bap): recipe illustration
Pasta & rice

Radish rice (mu-bap)

Rice cooked with diced white radish, which softens and lightly perfumes the grains. A simple dish, typical of winter meals, often served with a soup and pickled vegetables.

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Ingredients

Ingredients

Assaisonnement

Spices & seasoning

Optional extras

On the side

Nutrition facts

311 kcal per serving

Protein
6.4 g
Carbohydrates
60.4 g
of which sugars
1.5 g
Fat
4.3 g
of which saturated fat
0.7 g
Fiber
2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice in cold water until the water runs clear, then drain it for 20 minutes.
  2. Peel the white radish and cut it into cubes of about 1 cm.
  3. Finely slice the spring onions, keeping the green parts for the end.
  4. Heat the sesame oil in a saucepan and sauté the radish cubes over medium heat for 3 minutes, until they turn slightly translucent.
  5. Add the drained rice, the water and the salt, then bring to a boil.
  6. Lower the heat to the minimum, cover and cook for 15 minutes without lifting the lid.
  7. Turn off the heat, add the spring onions, cover and let it rest for 10 minutes.
  8. Gently fluff and serve with a drizzle of soy sauce.

Variations and tips

Carrot version. Add a grated carrot with the radish for a brighter colour and a milder taste.

With what you can find here. Replace the white radish with turnips or small pink radishes cut into smaller cubes.

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Original Ecomely recipe.