Savory Braised Radish with Perilla Oil
The Ultimate Guide to Making Delicious Braised Radish for Rice & Bibimbap
Looking for a simple yet nutritious side dish for your meals, or the perfect ingredient for a vibrant bibimbap? This braised radish with perilla oil is a crowd-pleaser, guaranteed to awaken your appetite. We gently sauté fresh radish until tender, then finish it with a drizzle of rich perilla oil for an enhanced nutty aroma. It’s quick to make with minimal ingredients, making it a stress-free option even on busy days. Get ready to make this addictive braised radish dish that will have you finishing your rice in no time!
Ingredients- 570g Daikon Radish (approx. 1/3 medium size)
- 1 swirl Grapeseed Oil (about 1 Tbsp)
- 0.5 Tbsp Minced Garlic
- 1 Coin-shaped Vegetable Broth Cube
- 1 tsp Fine Salt
- 1 Tbsp Perilla Oil
- 0.5 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare 570g of fresh daikon radish. This is roughly one-third of a medium-sized radish. Wash it thoroughly before proceeding.
Step 2
Julienne the prepared radish into strips about 3mm thick. Slicing them uniformly is key; if they’re too thick, they’ll take longer to cook.
Step 3
Now, get your pot or wok ready. Add about a swirl (approximately 1 Tbsp) of grapeseed oil. Grapeseed oil has a high smoke point, making it ideal for stir-frying.
Step 4
Add the julienned radish to the pot and stir-fry over medium heat. Since there’s no moisture released yet, medium heat is best initially to prevent the radish from burning. Gently sauté to wilt the radish.
Step 5
Once the radish starts to turn translucent, add 0.5 Tbsp of minced garlic, 1 vegetable broth cube, and 1 tsp of fine salt. Stir everything together quickly (‘hwiririyuk’) to combine. The garlic will add a wonderful aroma and depth of flavor.
Step 6
Position the vegetable broth cube towards the bottom of the pot, beneath the radish. Cover the pot with a lid, reduce the heat to medium-low, and let it simmer gently for about 10 minutes. This slow cooking allows the radish to become very tender and release its natural sweetness.
Step 7
After 10 minutes, remove the lid. You should see a good amount of liquid released from the radish. From this point on, you’ll need to open the lid occasionally and stir the radish. This step helps to evaporate excess moisture and prevents sticking. Stir gently to ensure even cooking.
Step 8
When the radish is fully cooked, tender, and translucent, turn off the heat. Before finishing, add 1 Tbsp of perilla oil and 0.5 Tbsp of toasted sesame seeds. Give it one last quick stir (‘hwiririyuk’) to distribute the flavors. The nutty aroma of the perilla oil will beautifully complement the radish. Taste and add a pinch more salt if needed to adjust the seasoning to your preference.
Step 9
And there you have it – your delicious savory braised radish with perilla oil is ready! It’s fantastic served over a bowl of hot rice for a bibimbap base or enjoyed as a standalone side dish. Enjoy! 🙂
