Braised Radish with Anchovies: A Perfect Harmony of Tender Radish and Umami-Rich Anchovies
Braised Radish with Anchovies: A Perfect Harmony of Tender Radish and Umami-Rich Anchovies
Easy and Delicious Braised Radish with Anchovies Recipe
A perfect side dish for rice! Learn how to make this delicious braised radish with anchovies at home. The tender radish and savory anchovies create a deep umami flavor that everyone, young and old, will love.
Main Ingredients- 500g Korean radish (about 1/4 of a medium radish)
- 15 small dried anchovies for broth (heads and guts removed)
- 1/4 stalk of green onion
- 1 Korean green chili pepper (optional, for spice)
- 1 red chili pepper (for color)
- 4 cups water (approx. 800ml)
Seasoning Ingredients- 1 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking wine (like mirin)
- 5 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (deulkireum)
- A pinch of sesame seeds
- 1 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking wine (like mirin)
- 5 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (deulkireum)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your braised radish. Slice the green onion diagonally. Finely chop the Korean green chili and red chili peppers. If you prefer more spiciness, you can adjust the amount of green chili or leave the seeds in.
Step 2
Wash the Korean radish thoroughly and then cut it into pieces about 1.5-2 cm thick, not too large. For braised dishes, it’s important to cut the radish to a moderate thickness so it cooks through evenly without taking too long.
Step 3
Let’s make the seasoning for a delicious braised radish with anchovies. In a bowl, combine 1 Tbsp sugar, 3 Tbsp gochugaru, 1 Tbsp cooking wine, 5 Tbsp soy sauce, and 1 Tbsp minced garlic. Mix well until the ingredients are evenly combined. Preparing the seasoning in advance can help speed up the cooking process.
Step 4
Now, place the sliced radish and the small dried anchovies into a pot. It’s best to remove the heads and guts from the anchovies to eliminate any fishy taste, ensuring a cleaner flavor.
Step 5
Pour the prepared seasoning mixture evenly over the radish and anchovies. Gently toss to distribute the seasoning onto the ingredients.
Step 6
Add 4 cups of water (approximately 800ml). It’s good to add a generous amount of water initially, as it will reduce as the ingredients cook and the sauce thickens.
Step 7
Start cooking over high heat. Once the water comes to a rolling boil, reduce the heat to medium and cover the pot. Let it simmer for about 20 minutes until the radish becomes tender. Remember to check occasionally and stir to prevent the seasoning from burning.
Step 8
Once the radish is partially cooked, remove the lid and gently stir to combine the flavors. Then, reduce the heat to medium-low and let it simmer for another 10 minutes, allowing the sauce to reduce and the radish to absorb the delicious seasoning deeply.
Step 9
Now, add the prepared green onion and chili peppers and simmer for a short while longer. Cook just enough for the vegetables to soften slightly. Adding the vegetables just before turning off the heat helps preserve their fresh color and aroma.
Step 10
After turning off the heat, drizzle in 1 Tbsp of perilla oil for an extra layer of flavor. The nutty aroma of the perilla oil will elevate the taste of your braised radish with anchovies.
