Mellow Braised Radish with Anchovies and Shiitake Mushrooms Recipe
Mellow Braised Radish with Anchovies and Shiitake Mushrooms Recipe
The Ultimate Recipe for Savory Braised Radish with Anchovies: A Golden Recipe for Flavorful Radish Dishes
Who doesn’t know how delicious fall radishes are? During autumn, I find myself making radish dishes quite often. While we often add radish to braised fish for added flavor, today we’re focusing on radish as the star with this ‘Braised Radish with Anchovies’ recipe. By adding savory medium anchovies, flavorful dried anchovies (di-pori), and fragrant dried shiitake mushrooms, we’ve created a perfect flavor combination. Served over rice and mashed, it’s so delicious you won’t notice if someone disappears from the table! This recipe, which I confidently call a ‘golden recipe,’ will truly be golden if it tastes delicious to you. Let’s get started on this delightful radish dish together!
Main Ingredients- 300g radish (about 1/4 of a medium radish)
- 10g dried shiitake mushrooms
- 3 dried anchovies (di-pori)
- 1 handful of medium anchovies
- 2 coin-shaped anchovy/vegetable stock cubes
- 1 Korean green chili pepper
- 1 red chili pepper
- 2 cups water (water from soaking shiitake mushrooms)
Seasoning Ingredients- 1.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp minced garlic
- 2 pinches of ginger powder
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp minced garlic
- 2 pinches of ginger powder
Cooking Instructions
Step 1
The cooking time for the radish can be adjusted to your preference. I personally prefer a very tender radish that melts in your mouth, so I braised it for about 30 minutes over low heat, and it turned out incredibly soft. If you prefer a firmer, slightly crisp texture, test the radish with a fork during cooking and adjust the time accordingly.
Step 2
First, peel the radish thoroughly using a peeler. Slice the Korean green chili and red chili peppers diagonally. To reduce any fishy smell from the anchovies (di-pori and medium anchovies), you can microwave them for about 1 minute to dry them out slightly, which will result in a cleaner flavor.
Step 3
Lightly rinse the dried shiitake mushrooms under running water. Then, soak them in about 2 cups of filtered water for 15-20 minutes until rehydrated. Reserve the soaking water to use as a flavorful broth for the radish stew.
Step 4
Once the shiitake mushrooms are rehydrated, remove the tough stems and slice them into bite-sized pieces. Cut the radish into approximately 1cm thick slices, then into half-moon shapes for easy eating.
Step 5
Now, let’s begin the braising process. Arrange the sliced radish at the bottom of a pot or a deep pan. Add the 2 coin-shaped stock cubes, the dried anchovies (di-pori and medium anchovies), and the sliced shiitake mushrooms evenly over the radish. Finally, garnish with the diagonally sliced green and red chili peppers.
Step 6
It’s time to add the seasoning. Sprinkle in 1.5 tablespoons of gochugaru (Korean chili flakes), 1 tablespoon of minced garlic, and 2 pinches of ginger powder. A quick tip: Radish and ginger are a fantastic culinary pair! Ginger’s warming properties help neutralize the cooling effect of radish, aiding digestion and warming the body. Adding a little ginger to your winter radish dishes can enhance both flavor and health benefits.
Step 7
Next, let’s add the liquid seasonings. Pour in 2 tablespoons of soy sauce and 1 tablespoon of fish sauce (or tuna extract) for a deep umami flavor. If you prefer a sweeter taste, you can add 1 tablespoon of sugar. Alternatively, using corn syrup or rice syrup can give the braised dish a beautiful sheen.
Step 8
Now, carefully pour in the 2 cups of reserved shiitake mushroom soaking water. Ensure the ingredients are mostly submerged. Cover the pot with a lid and bring it to a boil over high heat. Once it starts boiling, reduce the heat to low and let it simmer gently for about 30 minutes, or until the radish reaches your desired tenderness. You can check by piercing the radish with a fork.
Step 9
Mmm, can you smell that delicious aroma? The sauce has thickened beautifully, and the radish is perfectly tender and soft. It looks incredibly appetizing!
Step 10
Transfer the finished Braised Radish with Anchovies to a serving dish. Arrange the soft radish in the center, and place the savory anchovies and chewy shiitake mushrooms alongside for a visually appealing presentation.
Step 11
With its wonderfully soft texture, sweet and savory taste, and the delightful chewiness of shiitake mushrooms, this dish is a crowd-pleaser! It’s the perfect side dish to accompany rice – mash it onto your rice, and you’ll find your bowl empty in no time! This is truly a ‘rice thief’ – a recipe that’s guaranteed to be delicious. Make your dinner table special with this hearty and flavorful homemade Braised Radish with Anchovies!
Step 12
Radishes are rich in Vitamin C (20-25mg per serving), making them a vital source of this nutrient during winter. They are approximately 94% water, with 1.1% protein, 0.1% fat, 4.2% carbohydrates, and 0.7% fiber. With only 22 kcal per 100g, radishes are also an excellent food for dieting. (Source: Encyclopedia of Korean Culture, Naver)
