Savory Braised Radish with Soy Sauce: A Delicious Side Dish
Baek Jong-won’s Soy Braised Radish Recipe: Make a Perfect Side Dish
A delicious and hearty side dish made with winter radish, featuring a perfect balance of sweet radish and savory soy sauce.
Main Ingredients- 1 Winter Radish (Daikon)
- 200ml Water (for boiling radish)
Seasoning Ingredients- 20cm segment of Green Onion (scallion)
- 5 cloves Garlic (thinly sliced)
- 3 Tbsp Soy Sauce
- 1 Tbsp Low-Sodium Soy Sauce (for umami)
- 1 Tbsp Plum Extract (for sweetness and shine)
- 1/2 Tbsp Ginger Syrup (for aromatic flavor)
- 50ml Water (to adjust sauce consistency)
- 20cm segment of Green Onion (scallion)
- 5 cloves Garlic (thinly sliced)
- 3 Tbsp Soy Sauce
- 1 Tbsp Low-Sodium Soy Sauce (for umami)
- 1 Tbsp Plum Extract (for sweetness and shine)
- 1/2 Tbsp Ginger Syrup (for aromatic flavor)
- 50ml Water (to adjust sauce consistency)
Cooking Instructions
Step 1
Wash the winter radish thoroughly and cut it into thick, 2-3 cm rounds. Place the cut radish into a pressure cooker and add 200ml of water. Bring to a boil over high heat. Once the whistle blows, reduce the heat to medium-low and cook for another 5 minutes. Do not release the pressure immediately; let it release naturally before opening the lid. This method ensures the radish becomes tender while maintaining its shape.
Step 2
Now, let’s prepare the seasoning sauce. Finely chop the 20cm segment of green onion. Thinly slice the 5 cloves of garlic. In a pot or deep pan, combine 3 Tbsp of soy sauce, 1 Tbsp of low-sodium soy sauce, 1 Tbsp of plum extract, and 1/2 Tbsp of ginger syrup. Add 50ml of the water used to boil the radish to the mixture. Stir well and bring to a rolling boil.
Step 3
Once the seasoning sauce is boiling, carefully add the tender, pressure-cooked radish to the pot. Since the radish is already cooked, it doesn’t need long to braise. Keep the lid open and, over medium-low heat, gently braise for about 5-7 minutes, basting the radish with the sauce. Flip the radish pieces occasionally to ensure the seasoning penetrates evenly.
Step 4
Your delicious soy-braised radish is ready when the sauce has reduced to a glaze and coats the radish with a beautiful shine. Be careful not to reduce it too much, or it might become dry. Adjust the consistency of the sauce to your preference.
Step 5
If you prefer a sweeter taste, you can add 1-2 Tbsp of corn syrup (oligosaccharide) in the final step. I’ve skipped it today to highlight the natural flavors, but feel free to adjust it to your liking. This dish is incredibly delicious served over a bowl of hot rice!
