Braised Radish (Mujeorim) – A Taste of ‘Three Meals a Day’
Recreating Cha Seung-won’s Famous Braised Radish: Simple Yet Flavorful!
I was so inspired watching Cha Seung-won whip up this delicious braised radish dish with minimal ingredients on ‘Three Meals a Day’. I decided to give it a try myself, and the result was absolutely fantastic! This recipe breaks down how to achieve that deep, savory flavor with simple steps, perfect for a weeknight meal.
Main Ingredients- 1/2 medium Daikon radish (approx. 300-400g)
- Mushrooms (e.g., Oyster or King Oyster mushrooms), a handful
- 5 dried red chili peppers (peperoncino)
- 5-8 cloves garlic, minced or sliced
- A small piece of ginger, thinly sliced
- 1/2 stalk green onion
Seasoning- 1 cup (200ml) Soy sauce
- 1 cup (200ml) Oligosaccharide (or corn syrup) – adjust to taste
- 5 cups (1000ml) Water
- 1 cup (200ml) Soy sauce
- 1 cup (200ml) Oligosaccharide (or corn syrup) – adjust to taste
- 5 cups (1000ml) Water
Cooking Instructions
Step 1
Let’s start by preparing the flavorful sauce, the heart of this braised radish dish. In a pot, combine 1 cup (200ml) of soy sauce, 1 cup (200ml) of oligosaccharide (or corn syrup), and 5 cups (1000ml) of water. If you prefer a less sweet taste, consider reducing the oligosaccharide to about 2/3 cup (approx. 130ml). Feel free to substitute with sugar or other syrups if preferred.
Step 2
To keep the sauce clean and visually appealing, it’s best to place the dried red chili peppers (peperoncino) into a small mesh bag or a piece of cheesecloth before adding them. Also, add the green onion, cut into large pieces, and the prepared garlic (minced or sliced). Don’t forget to add the thinly sliced ginger for an aromatic touch. These aromatics will infuse the sauce with wonderful flavor.
Step 3
Now, let’s prepare the radish. Cutting the radish too thinly can cause it to break apart during cooking, while cutting it too thick might take too long to soften. Aim for pieces about 3cm thick; this size allows the radish to absorb the flavors well and provides a pleasant texture. However, you can cut them into bite-sized pieces if you prefer, according to your style.
Step 4
For the mushrooms, any kind will work well. I recommend oyster mushrooms or king oyster mushrooms for their texture. You can also use shiitake mushrooms or others based on your preference. Tear or slice the mushrooms into bite-sized pieces. It’s a good idea to cut them slightly larger than you think, as they tend to shrink when cooked.
Step 5
With all ingredients prepped, it’s time to cook! Add the cut radish pieces to the pot with the prepared sauce. Bring it to a rolling boil over high heat to allow the radish to absorb the flavors quickly, then reduce the heat to medium. Once the radish starts to soften, add the prepared mushrooms and let everything simmer together. Continue cooking until the sauce has reduced to a nice glaze and the radish is tender and translucent. Your delicious braised radish is ready! Serve it hot over a bowl of rice for a truly satisfying meal.
