Savory Braised Radish with Soy Sauce
Spicy, Sweet, and Tangy Soy-Braised Radish: A Foolproof Recipe
Achieve perfectly tender and flavorful braised radish every time, even if you’re a beginner. This recipe guarantees a moist and delicious outcome.
Main Ingredients
- 400g Korean radish (about 1/3 of a medium radish)
- 400g Water (2 cups)
- A pinch of toasted sesame seeds (for garnish)
Spicy & Sweet Sauce
- 1/5 to 1/4 cup Soy Sauce (3-4 Tbsp)
- 1/5 to 1/4 cup Anchovy-Kelp Broth (3-4 Tbsp)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1/5 to 1/4 cup Soy Sauce (3-4 Tbsp)
- 1/5 to 1/4 cup Anchovy-Kelp Broth (3-4 Tbsp)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Begin by preparing all the ingredients for the dish. Wash the Korean radish thoroughly.
Step 2
Slice the prepared radish into pieces about 1.5 cm thick. Avoid making them too thick, as this can increase the cooking time.
Step 3
In a bowl, combine the soy sauce, anchovy-kelp broth, gochugaru, sugar, minced garlic, and sesame oil. Stir well with a spoon until the sauce is evenly mixed. Taste the sauce and adjust the seasoning if needed.
Step 4
Arrange the sliced radish in a deep pot. Pour in the 400g of water and the prepared sauce mixture over the radish. Bring to a boil over high heat and cook for 10 minutes. Then, reduce the heat to medium and continue simmering for another 10 minutes. Finally, lower the heat to low and cook for a final 10 minutes. This slow braising process ensures the radish becomes wonderfully tender and fully absorbs the delicious flavors of the sauce.
Step 5
Transfer the perfectly braised radish to a serving dish. Sprinkle with toasted sesame seeds for a beautiful garnish and enhanced flavor. If you have any leftover braising liquid, you can reserve it and use it as a flavorful base for other dishes.
