Savory Braised Radish
Delicious Braised Radish Recipe Using Winter Radish
With leftover winter radish from making kimchi, I decided to make my favorite side dish: braised radish (Moo Jorim). This dish offers a wonderfully savory yet subtly sweet flavor, and the tender radish melts in your mouth. This recipe is designed to be easy for beginners to follow, ensuring a delicious outcome every time.
Main Ingredients
- 443g radish, peeled and prepped
- 1-2 Tbsp green onion, finely chopped
- 2 anchovy broth cubes (or equivalent)
- 500ml water
Seasoning Ingredients
- 2 Tbsp chili powder (gochugaru)
- 4 Tbsp soy sauce (jin ganjang)
- 0.4 Tbsp sugar (approx. 1/2 tsp)
- 1 Tbsp cooking wine (mirin)
- 0.8 Tbsp minced garlic (approx. 1 tsp)
- 1 Tbsp sesame oil (deulgireum)
- 2 Tbsp chili powder (gochugaru)
- 4 Tbsp soy sauce (jin ganjang)
- 0.4 Tbsp sugar (approx. 1/2 tsp)
- 1 Tbsp cooking wine (mirin)
- 0.8 Tbsp minced garlic (approx. 1 tsp)
- 1 Tbsp sesame oil (deulgireum)
Cooking Instructions
Step 1
First, peel the radish and wash it thoroughly under running water. Trim off the very ends of the radish. Then, slice it into rounds approximately 0.7cm to 1cm thick. Slicing them to this moderate thickness is important; if they are too thick, they will take a long time to cook down tenderly. This step ensures the radish cooks evenly and becomes wonderfully soft.
Step 2
Next, finely chop the green onion, preparing 1 to 2 tablespoons. Measure out 0.8 tablespoons (about 1 teaspoon) of minced garlic. Have your 2 anchovy broth cubes ready. Preparing all your ingredients beforehand makes the cooking process much smoother and more enjoyable.
Step 3
Now, let’s make the delicious seasoning sauce for the braised radish. In a bowl, combine the minced garlic (0.8 Tbsp), soy sauce (4 Tbsp), cooking wine (mirin, 1 Tbsp), sesame oil (1 Tbsp), sugar (0.4 Tbsp), and chili powder (gochugaru, 2 Tbsp). Whisk everything together thoroughly until well combined and no lumps remain.
Step 4
Place the sliced radish pieces snugly in a pot. Pour in 500ml of water and add the 2 anchovy broth cubes. Put the pot on the stove over high heat. Starting with high heat helps the ingredients begin to cook quickly.
Step 5
Once the water comes to a rolling boil, pour the prepared seasoning sauce evenly over the radish. Use a spoon to gently spread the sauce, ensuring it seeps in between the radish slices. This is where the radish starts absorbing all the wonderful flavors.
Step 6
As the radish braises, foam might rise to the surface. Skim this foam off with a spoon. Removing the foam results in a cleaner broth and a better overall flavor for the dish.
Step 7
After skimming the foam, reduce the heat to medium-low. Cover the pot, but leave the lid slightly ajar. Let the radish simmer gently for about 30 minutes. Leaving the lid slightly open helps prevent the liquid from reducing too much while allowing the radish to become tender.
Step 8
Midway through the simmering process, lift the lid to check the amount of braising liquid. If it seems too low, you can add a little more water. Also, gently stir the radish pieces with a spatula or spoon to prevent them from sticking to the bottom of the pot or breaking apart.
Step 9
After simmering for about 30 minutes, test the radish for tenderness by piercing it with a chopstick. It should go in easily. If it still feels firm, continue to simmer for a bit longer until it’s perfectly soft.
Step 10
Once the radish is tender, taste the braising liquid. If it’s not salty enough, add a little more soy sauce. If it needs more sweetness, add a touch more sugar to suit your preference. Tip: The amount of liquid reduction can vary depending on your stove’s heat and pot type, and the natural sweetness of radishes can differ. Therefore, tasting and adjusting the seasoning at the end is crucial for a perfectly balanced flavor. (Note: I accidentally added the green onions earlier, but they are typically added towards the end.)
Step 11
Finally, add the chopped green onions and gently toss everything together. Let it simmer for another brief moment to allow the fresh aroma of the green onions to infuse into the dish. Once done, your delicious braised radish is ready! It makes a fantastic side dish for any meal.
