Tender Braised Radish with Anchovies
How to Make Braised Radish: An Anchovy Radish Stew That’s a True Rice Thief!
As the weather cools, autumn radishes become wonderfully sweet! While I planted a few, I wonder if they’ll grow in time. I adore radish and enjoy making many dishes with it, but I also love eating raw radish slices. Now that it’s the season for delicious radish, I find myself cooking with it more often. This is a braised radish dish I make occasionally. When braised with fish, I find myself picking out the radish first. However, it’s incredibly tasty even when just braised with radish and anchovies! Everyone loves #BraisedRadish #HowToMakeBraisedRadish #AnchovyRadishStew. This dish uses easily digestible radish, perfect for a #DinnerSideDish, #RadishDish, #SoySauceBraisedRadish, or #JapaneseStyleBraisedRadish. Shall we make it together?
Ingredients- 500g Korean radish (approx. 1/4 of a medium radish)
- 3 Cheongyang chili peppers (spicy green peppers)
- 3 Red chili peppers
- 1 Large green onion
Broth Ingredients- 800ml Water
- 10 Dried anchovies (for broth)
- 1 Sheet of dried kelp (5x5cm)
Seasoning- 4 Tbsp Soy sauce
- 0.7 Tbsp Gochugaru (Korean chili flakes, approx. 1/2 Tbsp)
- 1 Tbsp Fish sauce
- 1 Tbsp Brown sugar
- 3 Tbsp Mirin (cooking wine)
- 0.7 Tbsp Minced garlic (approx. 1/2 Tbsp)
- 1 Pinch of ginger powder
- 1 Tbsp Corn syrup or rice syrup
- 800ml Water
- 10 Dried anchovies (for broth)
- 1 Sheet of dried kelp (5x5cm)
Seasoning- 4 Tbsp Soy sauce
- 0.7 Tbsp Gochugaru (Korean chili flakes, approx. 1/2 Tbsp)
- 1 Tbsp Fish sauce
- 1 Tbsp Brown sugar
- 3 Tbsp Mirin (cooking wine)
- 0.7 Tbsp Minced garlic (approx. 1/2 Tbsp)
- 1 Pinch of ginger powder
- 1 Tbsp Corn syrup or rice syrup
Cooking Instructions
Step 1
This is a super simple recipe for braised radish where you don’t need to boil broth separately; everything goes into one pot! It’s easy, but incredibly delicious. Let’s get started!
Step 2
Peel the radish and cut it in half lengthwise. Then, slice it into 1.5cm thick half-moon shapes. Wash the Cheongyang and red chili peppers, remove the stems, and slice them diagonally. While they add a spicy kick and vibrant color, you can omit them or substitute with dried chilies or pequin peppers if you prefer.
Step 3
Add the dried anchovies to a pot and lightly toast them to remove any fishy smell. Once the anchovies are slightly toasted, add the dried kelp and 800ml of water. Then, add the sliced radish. Bring to a boil over high heat, then reduce the heat to medium-low. Remove the kelp immediately to prevent it from releasing a bitter taste.
Step 4
Once the radish starts to turn translucent, add the minced garlic, 4 tablespoons of soy sauce, and 1 tablespoon of brown sugar. You can also add thinly sliced whole garlic cloves. Using brown sugar will give the braised radish a beautiful, appetizing color. For a Japanese-style braised radish, you can mix soy sauce and tsuyu (noodle soup base) for added depth of flavor.
Step 5
For a spicy flavor and a visually appealing dish, add 0.7 tablespoons of gochugaru (Korean chili flakes) and 3 tablespoons of mirin. Adding the sliced Cheongyang and red chili peppers at this stage will enhance the spiciness.
Step 6
When the radish is tender and the sauce has reduced to a simmer, stir in 1 tablespoon of corn syrup (or rice syrup) to finish. This will give the braised radish a glossy sheen, making it look even more delicious and enhancing the overall taste.
Step 7
Serve the braised radish with anchovies in a dish. This dish is a true ‘rice thief’ – you’ll find yourself eating an extra bowl of rice with the tender, savory, and sweet radish!
Step 8
Don’t discard the anchovies that were braised with the radish! They absorb the savory seasoning and are delicious on their own. It’s also fun to pick them out and eat them.
Step 9
This braised radish, with its tender texture and savory-sweet flavor, is one of the best side dishes you can make this season. It’s a dish that practically guarantees you’ll finish your rice, so be sure to try making it!
Step 10
Adding a touch of gochugaru for spiciness and brown sugar for gloss and sweetness results in a beautifully colored and appetizing dish, doesn’t it? As the saying goes, good-looking food tastes better, and this anchovy braised radish delivers on both taste and appearance.
