Spicy Braised Radish: Delicious Without Fish, A Rice Thief Recipe
Golden Recipe for Spicy and Savory Braised Radish, Delicious Even Without Fish
Today, I’m sharing a recipe for braised radish that’s packed with deep umami and a delightful spicy kick. Even without fish, this dish is a fantastic side for rice, featuring tender radish soaked in a savory sauce. I’ll guide you through every step to make it easy for anyone to follow!
Main Ingredients
- 1/2 Korean radish (approx. 500-600g)
- 1-2 stalks green onions
- 1 handful dried anchovies for broth (approx. 10-15g)
- 600ml water
- A pinch of sesame seeds (for garnish)
Seasoning Ingredients
- 4 Tbsp chili powder (Gochugaru, approx. 40g)
- 2 Tbsp sugar (approx. 20g)
- 2 Tbsp perilla oil (approx. 20ml)
- 1 tsp ginger powder (approx. 2g)
- 2/3 cup soy sauce (approx. 120ml)
- 1 Tbsp minced garlic (approx. 10g)
- 4 Tbsp chili powder (Gochugaru, approx. 40g)
- 2 Tbsp sugar (approx. 20g)
- 2 Tbsp perilla oil (approx. 20ml)
- 1 tsp ginger powder (approx. 2g)
- 2/3 cup soy sauce (approx. 120ml)
- 1 Tbsp minced garlic (approx. 10g)
Cooking Instructions
Step 1
First, prepare the main ingredient, the radish. Wash the radish thoroughly, peel it, and then slice it into approximately 0.5cm to 0.8cm thick, flat pieces. Slicing them too thick might take longer to cook, so aim for a moderate thickness. Slice the green onions diagonally into bite-sized pieces.
Step 2
Arrange the sliced radish pieces nicely at the bottom of a wide pot.
Step 3
Now it’s time to add the seasoning ingredients. Sprinkle 4 tablespoons of chili powder, 2 tablespoons of sugar, 2/3 cup of soy sauce, 2 tablespoons of perilla oil, and 1 teaspoon of ginger powder evenly over the radish. Finally, add the diagonally sliced green onions on top.
Step 4
Let’s make the broth! Pour 600ml of water into the pot. For a less fishy taste, it’s best to remove the guts from the dried anchovies. You can add them directly, but for a cleaner broth, place them inside a mesh bag. (Tip: Chef Baek Jong-won’s recipe cooks the anchovies directly with the radish, but I plan to use a mesh bag to extract the broth and then remove them. If you like it spicy, you can add Cheongyang chili peppers, but it’s okay to omit them if your chili powder is very spicy.)
Step 5
Finally, add 1 tablespoon of minced garlic and bring the pot to a boil over high heat. Cover with a lid and let it simmer vigorously for about 5 minutes. This process will begin to meld the radish and seasonings.
Step 6
While it’s boiling, gently skim off any foam that rises to the surface with a spoon. This will help make the broth cleaner and more savory.
Step 7
After 5 minutes, reduce the heat to medium. Now, cover the pot again and let it simmer for another 15 to 20 minutes. Allow the radish to slowly absorb the flavors and become tender.
Step 8
Taste the radish to check if it’s cooked through and the flavors have melded well. If it’s not salty enough, add a little more soy sauce to your preference, or add a bit more sugar if you desire more sweetness. (Tip: The seasoning was perfect for me, so I didn’t add any extra.) Finally, remove the anchovies if you used a mesh bag.
Step 9
Once the radish is tender and perfectly seasoned, your delicious and spicy braised radish recipe is complete! It’s incredibly tasty served over a bowl of hot rice. Any leftovers can be refrigerated and reheated to enjoy the next day.
