Soy Braised Radish: A Mild and Savory Korean Side Dish
Easy and Delicious Soy Braised Radish Recipe
This is a recipe for Korean Soy Braised Radish, a comforting and flavorful side dish that’s perfect with rice. Unlike spicy dishes, this recipe focuses on a deep, savory flavor that everyone, from children to adults, can enjoy. We’ll guide you through each step with clear, detailed instructions, ensuring a delicious outcome even for beginner cooks. The tender radish and aromatic vegetables will make you want to finish your rice in no time!
Main Ingredients- Radish (Mu) 700g (approx. 1/4 medium size)
- Scallions (Daepa) 2 stalks
- Korean Green Chili Peppers (Cheongyang Gochu) 2 peppers
- Shiitake Mushrooms 2 mushrooms
Cooking Instructions
Step 1
Before you begin, carefully check and prepare all your ingredients. It’s best to cut the radish into bite-sized pieces, about 2cm thick. If they’re too thin, they might break apart easily, and if they’re too thick, they may take a long time to cook through and absorb the flavors. Aim for a moderate thickness.
Step 2
Place the cut radish pieces into a wide pot or wok with a thick bottom. Arrange them nicely. This helps ensure the braising liquid will evenly coat and penetrate the radish as it cooks.
Step 3
Cut the scallions diagonally into large pieces. Slice the Korean green chili peppers diagonally as well. The fresh aroma of the scallions and the mild heat from the chili peppers will add layers of flavor to the braised radish.
Step 4
Add the sliced scallions and chili peppers on top of the radish in the pot. This allows their delicious essences to infuse into the radish during the cooking process.
Step 5
Prepare the shiitake mushrooms by removing the stems and slicing them into manageable pieces, about 0.5cm thick. The chewy texture and deep umami of the mushrooms will further enhance the overall flavor of the braised dish. Add these sliced mushrooms to the pot as well.
Step 6
Now, let’s prepare the braising sauce. First, add 2/3 cup of sugar to the pot. The sugar helps draw out moisture from the radish and aids in the absorption of the sauce.
Step 7
Next, pour in 2/3 cup of soy sauce. The savory and rich flavor of the soy sauce will be the main seasoning. (If you are using low-sodium soy sauce, you might want to increase the amount slightly. If using regular soy sauce, adjust the quantity to your personal preference.)
Step 8
Add about 0.3 Tbsp of ginger syrup. Ginger syrup helps to neutralize any slightly pungent smell from the radish and adds a pleasant aromatic note. If you don’t have ginger syrup, a very small amount of minced fresh ginger can be used as a substitute.
Step 9
Finally, add 4 cups of water. This water is essential for tenderizing the radish and vegetables and ensuring the sauce fully penetrates all the ingredients. Make sure there’s enough water to mostly cover the ingredients.
Step 10
Cover the pot and bring it to a boil over high heat. Once it starts boiling, reduce the heat to medium-low and let it simmer gently until the liquid has reduced and become slightly syrupy. It’s important to let it simmer slowly. Occasionally shake the pot or gently stir with a spatula to prevent the radish from sticking or burning and to ensure even distribution of the sauce.
Step 11
After simmering for about 50 minutes, your delicious Soy Braised Radish will be ready! The radish should look translucent, and the sauce should be reduced to a glistening glaze coating the ingredients. Serve this over warm rice for a truly satisfying meal. Any leftovers can be stored in the refrigerator and enjoyed for a few days.
