Braised Radish in Spicy-Sweet Sauce
Spicy and Sweet Braised Radish: A Simple Side Dish
Experience the delightful texture of tender yet slightly crisp radish. The initial taste is spicy and zesty, followed by the radish’s subtle natural sweetness. It’s so delicious that you won’t be able to stop reaching for more! You’ll likely finish it in no time. ♥
Main Ingredients- 1kg Korean radish (or daikon)
- 1/2 onion
- 1 chili pepper (e.g., Cheongyang pepper for spice)
- 1 piece dried kelp (dashima), about 5x5cm
- 1.2L water
Cooking Instructions
Step 1
First, peel the radish and cut it into pieces about 2.5cm thick. Then, cut each piece in half again. This ensures the radish absorbs the sauce better, making it more flavorful.
Step 2
Thinly slice the onion. For the chili pepper, remove the stem and cut it in half. If you prefer less heat, you can remove the seeds.
Step 3
In a pot, combine all the prepared ingredients: radish, onion, chili pepper, and kelp. Add the water and all the seasoning ingredients (red chili flakes, anchovy sauce, oligosaccharide, minced garlic). Cover the pot and bring to a boil over high heat for about 20 minutes. Adding everything together at the beginning helps the radish soak up the flavors thoroughly.
Step 4
After boiling for 20 minutes, carefully remove the dried kelp from the pot. It’s best to remove kelp at this stage to avoid any bitterness. Reduce the heat to medium and continue to simmer for another 13-15 minutes, uncovered or partially covered, allowing the sauce to reduce and thicken. Your delicious braised radish is almost ready!
Step 5
During the simmering process, use a spoon to skim off any foam or impurities that rise to the surface. This step will result in a cleaner taste and clearer broth. For an extra touch of flavor, you can drizzle a little sesame oil just before serving.
