Baek Jong-won’s Braised Radish with Anchovies: Refreshing and Flavorful
Baek Jong-won’s Braised Radish with Anchovies: Easy Homemade Side Dish
♡ Craving a truly refreshing and delicious meal? This simple braised radish with anchovies is your answer. It’s incredibly easy to make and delivers a delightful depth of flavor.
Main Ingredients- 1/3 Korean radish (approx. 400-500g), peeled
- 1 handful of green onions (use both white and green parts)
Anchovy Broth & Seasoning- 10-15 dried anchovies for broth (gutted)
- 50ml soy sauce
- 40ml fish sauce (or use another type of fish sauce or soup soy sauce if unavailable)
- 1 Tbsp fine chili powder
- 1 Tbsp coarse chili powder (adjust to your preference)
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp minced garlic
- Pinch of ginger powder (about 1/4 tsp, or 1/2 tsp minced fresh ginger)
- 800ml water
- 10-15 dried anchovies for broth (gutted)
- 50ml soy sauce
- 40ml fish sauce (or use another type of fish sauce or soup soy sauce if unavailable)
- 1 Tbsp fine chili powder
- 1 Tbsp coarse chili powder (adjust to your preference)
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp minced garlic
- Pinch of ginger powder (about 1/4 tsp, or 1/2 tsp minced fresh ginger)
- 800ml water
Cooking Instructions
Step 1
First, thoroughly wash the radish, peel it, and then slice it into thick pieces, about 1.5 to 2cm thick. Cutting it into larger pieces helps prevent it from breaking apart during cooking and maintains a pleasant texture.
Step 2
For the dried anchovies, remove their heads and split them open. Take out the black innards and heads. Leaving them in can make the broth cloudy and impart a bitter taste. Properly prepared anchovies will lead to a cleaner flavor.
Step 3
In a wide pot or wok, arrange the sliced radish at the bottom. Place the prepared anchovies on top of the radish. Add 50ml of soy sauce, 40ml of fish sauce, 1 Tbsp fine chili powder, 1 Tbsp coarse chili powder, 1 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of ginger powder (or minced ginger). Finally, pour in 800ml of water, ensuring the ingredients are submerged.
Step 4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for about 20 minutes. It’s important to cook until the radish becomes translucent and tender.
Step 5
After 20 minutes, remove the lid and let it simmer over medium heat until the liquid reduces to a 자박 (just enough to cover the bottom). If you prefer more broth, add a little more water. If the seasoning is not to your liking, adjust with salt. The anchovies and seasonings will infuse to create a rich flavor.
Step 6
In the final step, add the washed and roughly chopped green onions and simmer for a brief moment to infuse their aroma. The sweetness and fragrance of the green onions will enhance the overall taste. Serve this delicious braised radish with anchovies alongside warm rice for a satisfying meal.
