Hearty Home-Style Dish: Delicious Braised Daikon Radish with Canned Tuna
Braised Daikon Radish with Canned Tuna: An Easy and Flavorful Side Dish
Introducing a simple and quick recipe for braised daikon radish using canned tuna and daikon, common pantry staples. This dish offers a savory and sweet flavor that will make you want to finish a whole bowl of rice. Add a hearty touch to your everyday meals, not just on special occasions.
Main Ingredients- 1 can (100g) Canned Tuna
- 1/3 Daikon Radish (approx. 300g)
- 1/2 Onion
- 1 stalk Green Onion (Scallion)
- 1 Red Chili Pepper
- 2 Korean Green Chili Peppers
Braising Sauce- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Minced Garlic
- 2 pinches Black Pepper
- 280ml Water (total)
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Minced Garlic
- 2 pinches Black Pepper
- 280ml Water (total)
Cooking Instructions
Step 1
First, wash the daikon radish thoroughly. Slice it into approximately 1cm thick half-moon shapes or bite-sized pieces. You can adjust the shape to your preference.
Step 2
Peel the onion, wash it under running water, and then slice it into thin strips (julienne).
Step 3
Wash the green onion well and cut it into large, generous pieces, about 4-5cm long, including both the white and green parts. Cutting them large like this prevents them from breaking apart during cooking and adds a nice texture.
Step 4
Remove the stems from the red and Korean green chili peppers, wash them, and then finely slice them crosswise. Adding Korean green chilies will give the dish a pleasant spicy kick.
Step 5
Now, let’s make the delicious braising sauce. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp oyster sauce, 2 Tbsp mirin, 1 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp oligodang, 1 Tbsp minced garlic, 2 pinches black pepper, and 180ml of water. Whisk everything together until well combined.
Step 6
Prepare a deep pot or wok. Place the sliced daikon radish at the bottom. Layer the julienned onion and the large-cut green onions on top.
Step 7
Pour the prepared braising sauce evenly over the ingredients. Cover the pot with a lid and bring to a boil over high heat for about 10 minutes to allow the daikon radish to absorb the flavors. Be careful not to let it burn on high heat.
Step 8
After 10 minutes, remove the lid and add the canned tuna. If you prefer to drain the tuna oil, do so before adding the fish. Add an additional 100ml of water. Then, reduce the heat to medium and continue to simmer for another 5 to 10 minutes. This step will soften the daikon and allow the sauce to thicken nicely.
Step 9
Continue to simmer until the sauce is nicely reduced and slightly thickened. Finally, add the sliced Korean green chili peppers and simmer for a moment longer. Your spicy and flavorful braised daikon radish with canned tuna is ready! It’s the perfect side dish for rice.
