Hearty & Delicious Braised Winter Radish Recipe
Hearty & Delicious Braised Winter Radish Recipe
The Ultimate Rice Thief: Flavorful Braised Winter Radish
Introducing braised winter radish, a delightful seasonal delicacy. The sweet and tender radish, infused with savory seasoning, has a magical taste that makes you finish a bowl of rice in no time. It’s easy to make and perfect as a side dish!
Main Ingredients- 1/2 medium winter radish
Savory Seasoning Mix- 3 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Guk-ganjang (Soup soy sauce)
- 2 Tbsp Jin-ganjang (Regular soy sauce)
- 1 Tbsp Fish sauce
- 1 Tbsp Oligodang (Corn syrup)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- Pinch of Black pepper
- 3 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Guk-ganjang (Soup soy sauce)
- 2 Tbsp Jin-ganjang (Regular soy sauce)
- 1 Tbsp Fish sauce
- 1 Tbsp Oligodang (Corn syrup)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- Pinch of Black pepper
Cooking Instructions
Step 1
Prepare half of a fresh winter radish. Wash the skin thoroughly, then cut it into about 1.5-2cm thick, bite-sized pieces. Cutting them too thin might cause them to break apart easily, so aim for a moderate thickness.
Step 2
Now, let’s make the delicious seasoning mix! In a large bowl, combine 3 Tbsp Gochugaru, 2 Tbsp Guk-ganjang, 2 Tbsp Jin-ganjang, 1 Tbsp fish sauce, 1 Tbsp oligodang, 1 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of black pepper. Mix everything evenly. These measurements are based on a standard Korean rice spoon (sookarak).
Step 3
Arrange the sliced radish pieces neatly in a deep pot or pan. Pour in enough anchovy broth to cover the radish generously. If you don’t have anchovy broth, plain water works just fine. Using broth will add an extra layer of umami flavor to your braised radish.
Step 4
Place the pot over medium-low heat and cover with a lid to braise the radish. Occasionally, lift the lid to check on the radish’s cooking progress and the reduction of the sauce. If the sauce seems to be reducing too much and risks burning, add a little water. Braising slowly like this allows the flavors to deeply penetrate the radish.
Step 5
The dish is ready when the radish becomes tender and slightly translucent, and the sauce has thickened to a glaze. You can test for doneness by piercing the radish with chopsticks; it should yield easily. Serve it spooned over hot rice for a truly delightful meal!
