Nutritious Braised Daikon Radish with Anchovies
How to Make Delicious Braised Daikon Radish with Anchovies
Here’s a recipe for a simple and flavorful braised daikon radish with anchovies. It’s a perfect side dish that will make you want to finish your rice in no time!
Main Ingredients- 15 Dried anchovies for broth (heads and guts removed)
- 500g Daikon radish (about 1/4 medium)
- 1/2 stalk Scallion
Base Broth- 4 cups Water (800ml)
- 4 cups Water (800ml)
Cooking Instructions
Step 1
First, prepare the daikon radish. Wash it thoroughly, then cut it into bite-sized pieces, about 1.5cm thick, either in half-moon shapes or squares (approximately 4x4cm). Avoid cutting them too thick, as this will increase cooking time. Ensure the pieces are uniform for even cooking.
Step 2
Slice the scallion into large, diagonal pieces. Avoid chopping them too finely, as they can become mushy during cooking.
Step 3
For the dried anchovies, lightly rinse them under running water and drain them in a colander. Remove the heads and the hard, dark guts, as these can impart a fishy taste. This preparation step ensures a cleaner flavor for your braised dish.
Step 4
Now, let’s make the essential braising sauce. In a bowl, combine 5 Tbsp soy sauce, 3 Tbsp gochugaru, 1 Tbsp sugar, and 1 Tbsp corn syrup (or oligodang). If you enjoy a sweeter taste, feel free to add up to 1.5 Tbsp of corn syrup. Whisk these ingredients together until well combined. Finally, add 1 Tbsp minced garlic and mix everything thoroughly to create a smooth sauce.
Step 5
In a wide pot or Dutch oven, arrange the cut daikon radish and the prepared anchovies. Pour in 4 cups (800ml) of water, ensuring the ingredients are mostly submerged.
Step 6
Pour the prepared braising sauce evenly over the ingredients in the pot. Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium. Cover the pot and let it simmer for about 20 minutes, allowing the daikon to cook and the flavors to meld. Stir gently occasionally to prevent the radish from sticking to the bottom.
Step 7
After 20 minutes, when the daikon radish is tender, reduce the heat to low. Continue to simmer for another 10 minutes, or until the sauce has thickened to your desired consistency. This slow simmering allows the flavors to penetrate the radish deeply. If the sauce becomes too thick, you can add a little more water. If you prefer a thicker sauce, extend the simmering time.
Step 8
Finally, add the sliced scallions to the pot and cook for just 1-2 minutes more to add a fresh aroma. Turn off the heat. Cooking the scallions for too long can make them mushy, so a brief simmer is key.
Step 9
Just before or right after turning off the heat, drizzle in 1 Tbsp of perilla oil. The nutty fragrance of the perilla oil will add another layer of depth and richness to your braised daikon radish.
Step 10
Transfer the finished braised daikon radish with anchovies to a serving dish. Sprinkle with a pinch of sesame seeds for a final touch. Enjoy this nutritious and delicious side dish with your warm rice! 🙂
