Braised Shiitake Mushrooms and Radish: A Healthy Winter Side Dish
[Hearty Side Dish] Deliciously Braised Shiitake Mushrooms and Radish – Perfect for Winter Radishes!
Winter is the season when radishes are at their sweetest, and did you know that cooking them makes them even easier to digest? We’ve combined the natural sweetness of winter radishes with the fragrant, earthy flavor of shiitake mushrooms to create a wonderfully healthy and delicious side dish: Braised Shiitake Mushrooms and Radish. Let’s make this simple yet flavorful dish together!
Main Ingredients
- 1/2 Korean radish (cut into 7 pieces, about 1.5 cm thick, then quartered)
- 2 handfuls of dried shiitake mushrooms
Braising Sauce
- 3 cups water
- 3 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp oligosaccharide
- 1 Tbsp plum extract
- 1/2 Tbsp minced garlic
- 2 Cheongyang peppers (finely chopped)
- 3 cups water
- 3 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp oligosaccharide
- 1 Tbsp plum extract
- 1/2 Tbsp minced garlic
- 2 Cheongyang peppers (finely chopped)
Cooking Instructions
Step 1
First, cut the radish into bite-sized pieces, about 1.5 cm thick. Aim for 7 pieces from the half radish, then cut each piece into four quarters. This shape is perfect for braising.
Step 2
Place the prepared radish pieces into a pot. Add 3 cups of water. Turn the heat to high, cover the pot, and let it boil vigorously for about 20 minutes, or until the radish becomes tender. This simmering process allows the radish’s natural sweetness to infuse the broth.
Step 3
While the radish is cooking, prepare your dried shiitake mushrooms. You’ll need about two handfuls. There’s no need to pre-soak them; they can be added directly to the pot.
Step 4
Finely chop the 2 Cheongyang peppers into pieces about 0.5 cm in size. This will add a pleasant spicy kick. You can remove the seeds if you prefer less heat.
Step 5
After 20 minutes, open the pot lid and check if the radish is tender. It should be easily pierced with a fork. Ensuring the radish is soft is key for it to absorb the flavors of the sauce.
Step 6
Add the prepared dried shiitake mushrooms to the pot with the tender radish.
Step 7
Gently stir everything together, then continue to simmer for another 5 minutes. This allows the shiitake mushrooms to rehydrate, plump up, and absorb the delicious flavors from the broth, releasing their own wonderful aroma.
Step 8
After 5 minutes, add 3 tablespoons of soy sauce, 1/2 tablespoon of minced garlic, and 1 tablespoon of plum extract. Stir well to combine all the ingredients. Plum extract adds a subtle sweetness and depth of flavor.
Step 9
Now, reduce the heat to medium and let the sauce simmer and reduce until about one-third of the liquid remains. When the sauce is slightly thickened and pooling at the bottom of the pot, stir in 1 tablespoon of oligosaccharide and the chopped Cheongyang peppers. Continue to simmer until the sauce reaches your desired consistency. Oligosaccharide adds a nice gloss and mild sweetness.
Step 10
Once the sauce has reduced to your liking and the flavors have melded beautifully with the radish and mushrooms, your Braised Shiitake Mushrooms and Radish is ready!
Step 11
Serve the braised dish on a plate. Sprinkle with sesame seeds if desired for an extra touch. This dish is delicious served warm, but the flavors deepen even further as it cools. Enjoy your home-cooked meal!
