Sweet and Tender Braised Radish (Mujeorim)
The Ultimate Korean Side Dish: Mujeorim!
This is a recipe for delicious and easy-to-make Mujeorim. Rekindle your appetite with this sweet and savory braised radish, the perfect accompaniment to any meal!
Main Ingredients
- 330g Korean radish (about 1/4 medium size)
- Green onions, appropriate amount
- 1 Korean green chili pepper
- 250ml Dashi broth
Seasoning Mix
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Fish sauce
- Pinch of black pepper
- 3 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Fish sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, peel the radish, wash it thoroughly, and then cut it into uniform pieces about 1 to 1.5 cm thick. Arranging the radish pieces in the earthenware pot (ttukbaegi) without overlapping will help the seasoning penetrate evenly, making it even more delicious.
Step 2
Slice the green onions diagonally and set aside. Finely chop the green chili pepper. If you enjoy a spicier taste, feel free to add more green chilies. Arrange the sliced green onions and chopped green chilies attractively over the radish.
Step 3
Pour about 250ml of dashi broth into the earthenware pot. Using anchovy-kelp dashi broth will add more umami for an even richer flavor. Plain water is also acceptable if you don’t have broth.
Step 4
In a bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of gochugaru, 1/2 tablespoon of sugar, 1 tablespoon of fish sauce, and a pinch of black pepper. Mix well to create the seasoning sauce. You can adjust the amount of sugar to your preference.
Step 5
Evenly pour the prepared seasoning sauce over the radish in the earthenware pot. It’s important to distribute the sauce thoroughly so it can soak into the radish.
Step 6
Now, place the earthenware pot over high heat and bring it to a boil. Once the broth starts to bubble vigorously, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 20-25 minutes, or until the radish becomes translucent and tender. Basting the radish with the broth occasionally will help it stay moist. It’s ready when a chopstick can easily pierce through the radish. Enjoy!
