Spicy-Sweet Braised Radish with Shiitake Mushrooms: A Rice-Thief Side Dish Recipe
#RadishDish #SideDish #EasyRadishBraise #ShiitakeRadishBraise #SpicySweetRadishBraise #HomeCookingRecipe
Introducing a delicious braised radish recipe enhanced with the rich flavor of shiitake mushrooms in a spicy-sweet sauce. While it’s made super simply using leftover dakbokkeumtang (spicy braised chicken) seasoning, the deep broth and umami from the shiitake mushrooms create an excellent side dish. This braised radish is a rice thief that’s incredibly tasty even when mixed with rice. Enjoy it as a satisfying side dish, even without fish!
Main Ingredients
- 1/2 Korean radish (preferably the bluish part for sweetness)
- 3 Shiitake mushrooms
- 1.5 cups Broth (or rice water, anchovy broth)
- 4 Tbsp Prepared seasoning sauce
Seasoning Sauce Ingredients
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 2 Tbsp Chopped green onion
- 1 tsp Grated ginger
- 2 Tbsp Mirin (rice wine)
- 3 Tbsp Plum extract
- 1 tsp Sugar
- 1 tsp Natural seasoning (or fish sauce)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 2 Tbsp Chopped green onion
- 1 tsp Grated ginger
- 2 Tbsp Mirin (rice wine)
- 3 Tbsp Plum extract
- 1 tsp Sugar
- 1 tsp Natural seasoning (or fish sauce)
Cooking Instructions
Step 1
For enhanced sweetness, it’s best to use the bluish part of the radish. Wash the radish thoroughly, then cut it lengthwise into quarter pieces. Slice them diagonally into pieces about 1.5-2 cm thick. Avoid slicing too thinly, as they might break apart; slightly thicker pieces are key.
Step 2
Gently rinse fresh shiitake mushrooms under running water. Remove the tough stems with a knife; don’t discard them, as they can be used for making broth. Slice the mushrooms into thick strips, similar to the radish.
Step 3
Start by layering the prepared radish pieces at the bottom of a pot or wok. In the gaps between the radish, arrange the sliced shiitake mushrooms attractively. Continue layering the radish and mushrooms.
Step 4
Using a pre-made and refrigerated seasoning sauce will yield a deeper flavor. Combine gochujang, gochugaru, soy sauce, minced garlic, grated ginger, chopped green onion, mirin, plum extract, and sugar in a bowl. Mix them well. Lastly, add the natural seasoning (or fish sauce) for an umami boost and stir until all ingredients are evenly incorporated.
Step 5
Generously spoon the prepared seasoning sauce over the layered radish and mushrooms in the pot. Ensure the sauce is spread evenly and abundantly to seep into all the ingredients.
Step 6
Pour the broth (or rice water, anchovy broth) into the pot, just enough to cover the ingredients. Cover the pot and bring to a rolling boil over high heat. Once boiling, let it simmer for about 5 minutes, then reduce the heat to low and let it simmer gently. Braise until the radish becomes translucent and tender. If the liquid reduces too much, add a little more broth as needed.
Step 7
Your spicy-sweet braised radish with shiitake mushrooms is ready! The aromatic shiitake mushrooms combined with the spicy and subtly sweet sauce create a delicious dish that will make you finish your rice bowl. It’s also incredibly tasty served over rice. Enjoy this satisfying side dish, which is just as good as any braised fish!
