Nutrient-Rich! Chewy Braised Radish with Anchovies
Don’t Throw Away Old Radishes! Make a Delicious Side Dish by Braising with Anchovies for a Shiny, Sweet & Savory Finish
Even tough, old radishes can be transformed into a fantastic side dish that perfectly complements your rice with this recipe! Adding dried anchovies while braising not only enhances the umami flavor but also adds a wonderfully chewy texture, creating a special side dish that everyone from kids to adults will love. Make it now when you want to add a hearty element to your meal!
Main Ingredients
- 1 medium-sized Korean radish (approx. 500-600g)
- 1 handful of large dried anchovies (for broth, approx. 10-15)
Seasoning & Condiments
- 4 Tbsp Soy Sauce (approx. 60ml)
- 1 Tbsp Anchovy Sauce (Fish Sauce) (approx. 15ml)
- 2 Tbsp Mirin (Rice Wine for cooking) (approx. 30ml)
- 3 Tbsp Perilla Oil (approx. 45ml)
- 1/3 Tbsp Ginger Paste or Grated Ginger (approx. 5g, optional)
- 4 Tbsp Soy Sauce (approx. 60ml)
- 1 Tbsp Anchovy Sauce (Fish Sauce) (approx. 15ml)
- 2 Tbsp Mirin (Rice Wine for cooking) (approx. 30ml)
- 3 Tbsp Perilla Oil (approx. 45ml)
- 1/3 Tbsp Ginger Paste or Grated Ginger (approx. 5g, optional)
Cooking Instructions
Step 1
First, prepare one medium-sized Korean radish. Peel it thoroughly and cut it into thick, bite-sized pieces. About 1.5cm to 2cm thick is ideal. Be careful not to cut them too thin, as they might break apart during the braising process.
Step 2
Take a pot or pan with high sides and arrange the cut radish pieces neatly. Add just enough water to cover the radish about halfway. Using a broth instead of water will add even more depth of flavor.
Step 3
Add a handful of large dried anchovies along with the radish. If you’re concerned about a fishy smell, you can lightly microwave the anchovies for about 30 seconds before adding them to help reduce any unwanted odor. Removing the guts and heads of the anchovies will result in a cleaner taste.
Step 4
Now it’s time to add the seasonings. Start by adding 4 tablespoons of soy sauce. Soy sauce forms the base flavor and adds richness to the dish.
Step 5
Add 1 tablespoon of anchovy sauce (fish sauce) for an extra boost of umami. Anchovy sauce provides a similar flavor profile to anchovy broth, enhancing the overall taste of the braised dish.
Step 6
Stir in 1 tablespoon of minced garlic for a pungent kick and aromatic flavor. Garlic helps to harmonize the flavors of the radish and anchovies.
Step 7
Add 2 tablespoons of mirin (cooking rice wine) to eliminate any potential gamey odors and add a touch of sweetness. Mirin also helps to tenderize the ingredients and enhance their natural flavors.
Step 8
Generously add 3 tablespoons of perilla oil for a nutty and rich aroma. Adding perilla oil towards the end of cooking helps preserve its delicate fragrance, making the dish even more delicious.
Step 9
The ginger paste (or grated ginger) is optional, but adding about 1/3 tablespoon will impart a lovely fragrant note and a deeper flavor. Once all ingredients and seasonings are in, cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 20-30 minutes, or until the radish becomes translucent and the sauce has reduced to a glossy, syrupy consistency. Gently shake the pot or stir occasionally to ensure the seasoning is evenly distributed.
Step 10
Finally, just before turning off the heat, sprinkle some toasted sesame seeds over the top for garnish. The addition of fragrant sesame seeds completes this appetizing braised radish and anchovy dish. Serve it warm over a bowl of steamed rice!
