Braised Radish with Dried Anchovies
Make Soy-Braised Radish: A Seasonal Radish Dish, a Rice-Thief’s Delight
As the weather turns crisp in the mornings and evenings, the season for delicious radishes and napa cabbage has arrived. It’s hard to pass up such tasty radishes! Autumn radishes are sweet and flavorful, so much so that I sometimes enjoy them even more than fruit. It’s said that not burping after eating radish has health benefits similar to eating ginseng, and I recall times I held back burps just to reap those rewards. There are countless radish dishes, but my favorite is braised radish. Today, I’ve made a slightly different version: braised radish with dried anchovies. This dish is a true rice-thief, incredibly delicious even without fish. It’s perfect when the seasoning is fully absorbed, and the radish is tender enough to be easily pierced with chopsticks. We’ll be using tablespoon measurements.
Ingredients
- 600g Korean radish (about 1/3 medium radish)
- 150g radish greens (blanched and prepared)
- 1 stalk green onion
- 2 Cheongyang chili peppers (or other hot green peppers)
- 2 pieces dried kelp (dashima, approx. 5x5cm)
- 3 large dried anchovies (Dippori)
- 2 coin-shaped stock cubes (or 500ml anchovy-kelp broth)
Seasoning
- 5 Tbsp soy sauce (regular or brewed)
- 2 Tbsp tuna extract (fish sauce or anchovy sauce can be substituted)
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp oligosaccharide (corn syrup, sugar, or allulose can be substituted)
- 1/2 Tbsp ginger syrup (or 1/2 tsp minced fresh ginger)
- 1 Tbsp cooking wine (mirin)
- 500ml water (approx. 2.5 cups)
- 5 Tbsp soy sauce (regular or brewed)
- 2 Tbsp tuna extract (fish sauce or anchovy sauce can be substituted)
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp oligosaccharide (corn syrup, sugar, or allulose can be substituted)
- 1/2 Tbsp ginger syrup (or 1/2 tsp minced fresh ginger)
- 1 Tbsp cooking wine (mirin)
- 500ml water (approx. 2.5 cups)
Cooking Instructions
Step 1
First, wash the radish greens thoroughly and blanch them in boiling water until tender. Rinse under cold water, squeeze out excess moisture, and cut into bite-sized pieces (about 5cm long). Slice the green onion and Cheongyang chili peppers diagonally. Wipe the dried kelp clean, and prepare the dried anchovies by removing their heads and innards.
Step 2
Peel the radish and slice it into about 2cm thick half-moon shapes. Arrange the sliced radish at the bottom of a pot. Place the blanched and cut radish greens on top. Add the prepared kelp, dried anchovies, and coin stock cubes (or anchovy-kelp broth).
Step 3
Pour in 500ml of water (about 2.5 cups) and cover the pot with a lid. Bring to a boil over high heat. Covering the pot helps the radish cook faster and more tenderly.
Step 4
Once the water comes to a rolling boil, reduce the heat to medium and simmer for another 5 minutes. During this time, remove the dried kelp. Leaving the kelp in for too long can impart a bitter taste.
Step 5
Add 5 tablespoons of soy sauce (regular or brewed) and 2 tablespoons of tuna extract to the pot. If you don’t have tuna extract, you can substitute it with anchovy sauce or fish sauce. Then, add 3 tablespoons of red pepper flakes for a spicy kick.
Step 6
Stir in 1 tablespoon of cooking wine (mirin) and 2 tablespoons of oligosaccharide, followed by 1 tablespoon of minced garlic. You can substitute oligosaccharide with corn syrup, sugar, or allulose for sweetness. The cooking wine helps to eliminate any fishy smell from the anchovies or Dippori.
Step 7
Add 1/2 tablespoon of ginger syrup. If you don’t have ginger syrup, about 1/2 teaspoon of finely minced fresh ginger will work well. (Note: The photo for adding ginger syrup is omitted.) After adding all the seasoning ingredients, mix them well to create the sauce.
Step 8
Pour the prepared sauce mixture into the pot with the simmering radish. Reduce the heat to medium-low and let it braise until the liquid has reduced to a glaze. The key to delicious braised radish is to cook it until it’s tender enough to be easily pierced with a chopstick.
Step 9
Plate the finished braised radish and radish greens attractively. The spicy, savory, and rich flavor combination makes it an excellent side dish. The tender radish melts in your mouth, and the radish greens offer a delightful chewiness and subtle sweetness. This dish is far more complex and satisfying than plain braised radish.
Step 10
This braised radish dish is so flavorful that you can easily eat two bowls of rice with just this side dish alone. It’s not overly salty but has a perfect balance of savoriness and umami that makes you want to keep eating it.
Step 11
Braised radish is best when it’s fully cooked and tender, rather than slightly crisp. It’s especially delicious when mashed over rice, so ensure it’s cooked until it yields easily to a chopstick.
Step 12
It’s the last day of October, and Lee Yong’s song ‘Forgotten Season’ comes to mind. I miss the memories of staying up late with friends during my school days. I hope you finish the remaining part of 2023 well, and most importantly, I wish you good health.
Step 13
Thanks to the seasonal autumn radish, I’ve been enjoying many radish dishes lately. Radish is a versatile ingredient that never gets boring and can be eaten daily. With just one large radish, you can make braised radish, radish soup, or radish salad. Today, why not make a delicious radish side dish and enjoy a healthy meal?
