Warming Radish and Dried Mushroom Braise (Muwakjeoji): A Winter Elixir Inspired by Temple Cuisine
Healthy Winter Seasonal Dish, Temple Food Expert’s Braised Radish Recipe, How to Make Muwakjeoji, Deep Flavored Winter Side Dish
We’ve recreated the ‘Muwakjeoji Braised Radish,’ featured on ‘Korean Table,’ incorporating the wisdom of temple food experts. This dish is a masterpiece, offering a subtle sweetness derived from carrots, dates, and radishes, without pungent ingredients like garlic and onions. The warmth from ginger and dried chili peppers creates a delightful flavor profile. Enjoy this braise, which is not just a side dish but a precious winter tonic that nourishes the body. Experience the unique flavors of temple cuisine, characterized by its focus on natural ingredients and simple, yet profound, taste.
Main Ingredients- 1 whole radish
- 1 carrot
- 5 dried shiitake mushrooms
Cooking Instructions
Step 1
First, peel the radish thoroughly. Cut it into thick slices, about 1.5-2 cm thick, and then into long, approximately 4-5 cm pieces. Cutting them thickly prevents them from breaking apart during cooking.
Step 2
Cut the carrot into thick, long pieces similar in size to the radish. Uniformly cut vegetables cook at the same rate and make for a more visually appealing dish.
Step 3
Rinse the dried dates and carefully remove the seeds. The seeds can impart a bitter taste, so it’s important to get rid of them.
Step 4
Remove the stems from the dried chili peppers. Shake out the seeds and then cut them into large pieces, about 2-3 cm in size. These will add a gentle spiciness to the dish.
Step 5
Soak the dried shiitake mushrooms in lukewarm water for at least 30 minutes until softened. Squeeze out excess water, remove the tough stems, and slice them into bite-sized pieces. Don’t discard the soaking liquid; it will be used for the braising liquid.
Step 6
Heat a pot over medium heat and add both perilla oil and sesame oil. The oils will become fragrant as they warm up.
Step 7
Once the oils are warm, add the sliced radish to the pot. Sauté over medium-low heat for about 3-4 minutes. Sautéing the radish allows it to absorb some oil and become slightly translucent, which helps it absorb marinades better.
Step 8
After the radish has sautéed for a bit, add the sliced carrots and continue to stir-fry for another 2-3 minutes until they start to soften slightly.
Step 9
Now, add all the aromatics and complementary ingredients. Add the sliced shiitake mushrooms, deseeded dates, sliced ginger, kelp, and large pieces of dried chili peppers. Stir-fry together for about 2 minutes, ensuring all ingredients are well coated with the oils.
Step 10
Add both the fine chili powder and regular chili powder while stir-frying. The fine powder adds color, while the regular powder provides a pleasant heat. Stir-fry briefly to release their aromas, being careful not to burn them.
Step 11
Continue to stir-fry over low heat for another 2-3 minutes until the radish pieces are coated in the chili powder and turn a vibrant red. This step enhances the color and deepens the flavor.
Step 12
Pour in the soup soy sauce and stir quickly to combine. The soup soy sauce adds umami and begins to season the ingredients.
Step 13
It’s time to add the liquid and braise. Pour in the plain water (625ml) and the reserved shiitake mushroom soaking liquid (250ml). Ensure there’s enough liquid to come up to about the level of the ingredients. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer gently for about 20-25 minutes, or until the radish is tender. The liquid will reduce and concentrate its flavor.
Step 14
During the simmering process, lift the lid and taste the broth. Check if the radish is tender and if the flavor is balanced.
Step 15
If more seasoning is needed, add a little more soup soy sauce to adjust to your preference. Temple cuisine emphasizes the natural sweetness of ingredients, but if you prefer a sweeter dish, you can add a small amount of sugar or plum syrup. However, this basic recipe focuses on highlighting the ingredients’ inherent flavors.
Step 16
This Muwakjeoji Braised Radish is delightful for its subtle yet slightly spicy taste. The natural sweetness from the ingredients, combined with the warmth from ginger and dried chilies, creates a wonderfully balanced flavor that stimulates the appetite, especially during winter. Once the seasoning is perfect, turn off the heat and let it rest for a moment for the flavors to meld further.
Step 17
Transfer the finished braised radish to a serving dish. This dish makes a wonderful accompaniment to a warm bowl of rice.
