Braised Radish (Mujuorim)
Braised Radish (Mujuorim)
A Deliciously Sweet and Tender Braised Radish Dish (Made with Radish Only, No Fish!)
This is a simple yet incredibly flavorful dish perfect for when you love the taste of radish in braised dishes but not the fish itself! It captures that signature radish flavor found in fish stews, making it an absolute rice-stealer. Radishes are at their sweetest in winter, making this recipe especially delightful with its sweet and savory profile. Enjoy this simple yet satisfying side dish!
Main Ingredients- 200g Korean radish (about 1/4 medium radish)
- 7 dried anchovies (for broth)
Seasoning Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Guk-ganjang (Korean soup soy sauce) (adjust to taste)
- 1/2 Tbsp Sugar (adjust based on radish sweetness)
- 1 Tbsp minced garlic
- 1.5 cups water (approx. 270ml)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Guk-ganjang (Korean soup soy sauce) (adjust to taste)
- 1/2 Tbsp Sugar (adjust based on radish sweetness)
- 1 Tbsp minced garlic
- 1.5 cups water (approx. 270ml)
Cooking Instructions
Step 1
Wash the Korean radish thoroughly and cut it into thick, bite-sized half-moon shapes (about 1.5-2cm thick). Cutting it too thin might cause it to break apart during cooking, so aim for a substantial thickness.
Step 2
Arrange the sliced radish evenly at the bottom of a deep pot. Laying the radish first helps the seasoning to distribute evenly as it cooks.
Step 3
Prepare the dried anchovies by removing their heads and guts. Optional: Briefly microwave the anchovies for about 30 seconds to reduce any fishy smell and enhance their umami flavor. Place these prepared anchovies on top of the radish in the pot. (Alternatively, you can use 1.5 cups of anchovy broth instead of water for a richer flavor).
Step 4
Sprinkle the Gochugaru (Korean chili flakes) and minced garlic evenly over the ingredients in the pot.
Step 5
Next, add the 5 tablespoons of Guk-ganjang (Korean soup soy sauce). Keep in mind that the saltiness can vary between brands, so it’s advisable to adjust the amount based on your preference and the radish’s size.
Step 6
Add 1/2 tablespoon of sugar to enhance the sweetness. If the radish is naturally very sweet or if you prefer less sweetness, feel free to omit this. Finally, pour in 1.5 cups of water, enough to mostly submerge the radish. Adjust the water amount based on the size of your pot and the quantity of radish.
Step 7
Now, place the pot over high heat and bring the liquid to a boil.
Step 8
Once the liquid starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently until the radish becomes translucent and tender. Cook for about 15-20 minutes. After about half the cooking time, check the seasoning. If it tastes too bland, add a little more Guk-ganjang.
Step 9
Once the radish is fully cooked, adjust the consistency of the broth to your liking. You can leave a little bit of broth for a moist dish, or reduce it further until it’s almost gone for a chewier texture. Enjoy your delicious braised radish!
