Savory Braised Radish with Anchovy Broth: A True Rice Stealer!
Deep Flavor Braised Radish with Anchovy Broth (No Fish Needed!)
Introducing a braised radish dish that’s packed with the umami of anchovy broth, so delicious it’ll make you devour an entire bowl of rice! Even without fish, it boasts a wonderfully deep flavor that everyone will love. Served over warm rice, it’s pure bliss! Try making this simple yet impressive side dish that’s guaranteed to be a hit.
Main Ingredients- 1/2 Korean radish (about 500g), peeled and cut into 1.2~1.5cm thick semi-circles
- 1/3 stalk of green onion, thinly sliced
- 1~2 Korean chili peppers, deseeded and thinly sliced
- 1 anchovy and kelp stock pack
- 600ml water
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili powder)
- 5 Tbsp Jin-ganjang (soy sauce for soup)
- 1 Tbsp brown sugar
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp minced garlic
- 0.5 tsp ginger powder (or 1/4 tsp minced fresh ginger)
- Pinch of black pepper
- 1 Tbsp perilla oil
- A sprinkle of toasted sesame seeds
- 2 Tbsp Gochugaru (Korean chili powder)
- 5 Tbsp Jin-ganjang (soy sauce for soup)
- 1 Tbsp brown sugar
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp minced garlic
- 0.5 tsp ginger powder (or 1/4 tsp minced fresh ginger)
- Pinch of black pepper
- 1 Tbsp perilla oil
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, wash the Korean radish thoroughly. Peel it using a vegetable peeler and then cut it into semi-circular pieces about 1.2cm to 1.5cm thick. Slicing it too thin might cause it to break apart, so aim for a moderate thickness.
Step 2
Thinly slice the green onion. For the chili peppers, remove the seeds and then slice them thinly. Mince the garlic finely. If you enjoy a spicier kick, feel free to use up to 2 chili peppers.
Step 3
Arrange the prepared radish pieces neatly in a wide pot. Pour in 600ml of water and add the anchovy and kelp stock pack. Now, we’ll bring this to a boil over high heat.
Step 4
Once the water comes to a rolling boil, reduce the heat to medium. Cover the pot and let it simmer for about 12 minutes, allowing the radish to cook through. While simmering, skim off any foam that rises to the surface with a spoon; this will result in a clearer broth.
Step 5
After 12 minutes, remove and discard the anchovy and kelp stock pack. Removing the pack prevents any bitterness and ensures the broth retains its deep, savory flavor.
Step 6
After removing the stock pack, check the liquid level. The ideal level is when the liquid almost covers the radish pieces. If there seems to be too much liquid, gently ladle some out to reach this optimal level.
Step 7
Now it’s time to season the dish! Add 5 Tbsp of Jin-ganjang, 1 Tbsp of brown sugar, and 1 Tbsp of Mirin to the pot. These are key ingredients for adding sweetness and depth of flavor.
Step 8
Add 2 Tbsp of Gochugaru, 1 Tbsp of minced garlic, 0.5 tsp of ginger powder, and a pinch of black pepper to your liking. Stir everything together and bring it back to a boil over high heat.
Step 9
After bringing it back to a boil over high heat, reduce the flame to medium. Continue to simmer, uncovered or covered, skimming off any foam that appears with a spoon to keep the broth clear.
Step 10
Simmer over medium heat for about 5 to 10 more minutes. The goal is to reduce the braising liquid by about half, allowing the radish to absorb the flavors.
Step 11
Once the liquid has reduced sufficiently, add all the sliced green onions and chili peppers. Continue to cook over medium heat for about 3 more minutes, allowing the flavors of the aromatics to meld with the radish.
Step 12
Finally, stir in 1 Tbsp of perilla oil to enhance the aroma and nutty flavor. Adding it just before turning off the heat preserves its delicate fragrance. Finish with a sprinkle of toasted sesame seeds, and it’s ready!
Step 13
Enjoy your deliciously prepared braised radish with anchovy broth alongside a warm bowl of rice. It’s sure to make your mealtime more satisfying!
