Deep and Savory Braised Radish with Anchovies
Master Baek Jong-won’s Radish Braise Recipe: Deep Flavor Without Fish, Perfect Rice Companion
Discover a recipe for a rich and savory braised radish dish made with seasonal autumn daikon. Even without fish, the umami from anchovies creates a profound depth of flavor, making it a delightful side dish that pairs perfectly with rice. We recommend thinly peeling the daikon, as it’s rich in Vitamin C, and cutting it into large pieces so the sauce can penetrate deeply. Using small dried anchovies (jungmyeolchi) adds a wonderful anchovy broth and savory taste. You can also add chili peppers to your preference for a spicy kick. This recipe is excellent for using up leftover daikon and makes a wonderful appetizer to warm you up on chilly days. Simply add all the seasoning ingredients and simmer until done – it’s an incredibly easy recipe that anyone can master for delicious braised radish.
Main Ingredients- Daikon radish 600g
- Dried anchovies (for broth or medium size) 1-2 handfuls (approx. 20-30g)
- Water 600ml (3 cups)
Cooking Instructions
Step 1
First, prepare the accompanying ingredients. Slice the green onion diagonally into large pieces. Similarly, slice the Cheongyang pepper and red chili pepper diagonally. If you prefer a spicier dish, adjust the amount of Cheongyang pepper to your liking.
Step 2
Cut the daikon radish into thick pieces, about 2cm wide. Peel the skin thinly using a peeler. For larger pieces of radish, cut them in half into a moon shape; this helps the sauce penetrate deeply for a tastier result. The skin is rich in Vitamin C, so washing it well and peeling it thinly is recommended for use.
Step 3
Place the prepared daikon radish pieces in a deep pot. Add 1-2 handfuls of dried anchovies. You can use large anchovies for broth, but I used medium-sized anchovies without removing their heads. Braising them with the radish adds a savory depth of flavor.
Step 4
Pour 600ml of water (about 3 standard cups) into the pot. You don’t need a separate broth; the anchovies and water will create a delicious base.
Step 5
Now it’s time to add all the seasoning ingredients. Add 8 Tbsp soy sauce, 4 Tbsp gochugaru, 2 Tbsp sugar, 1 Tbsp minced garlic, and 0.5 Tbsp ginger powder. If you don’t have ginger powder, you can substitute it with 0.5 tsp of minced fresh ginger. Add the prepared green onion, Cheongyang pepper, and red chili pepper as well.
Step 6
Cover the pot with a lid and bring to a boil over high heat for 10 minutes. Boiling at high heat initially helps cook the ingredients and blend the flavors.
Step 7
After boiling for 10 minutes, reduce the heat to medium and simmer gently for another 20-30 minutes. This process allows the sauce to deeply infuse into the radish, making it tender. While it’s simmering, you can open the lid and spoon some of the sauce over the radish pieces to ensure even flavoring and a more delicious outcome.
Step 8
I continued to simmer for about 10 more minutes over medium heat to achieve a richer sauce that was slightly reduced. Adjust the simmering time according to your preference to achieve the desired tenderness of the radish and richness of the sauce.
Step 9
Finally, turn off the heat and drizzle 1-2 Tbsp of perilla oil (or sesame oil) over the warm braised radish for a fragrant finish. The braised radish with anchovies becomes even more flavorful as it sits, making it an excellent accompaniment to rice. Enjoy this hearty and delicious seasonal side dish, perfect for warming up on a chilly day and a great way to use up any leftover daikon!
