Mouthwatering Braised Radish with Anchovies (Myeolchi Mu Jorim)
Mouthwatering Braised Radish with Anchovies (Myeolchi Mu Jorim)
How to Make Delicious Braised Radish with Anchovies: A Simple and Flavorful Korean Dish
Did you know you can create a fantastic dish with just one radish? Today, I’ll show you how to make Myeolchi Mu Jorim, a wonderfully savory and comforting Korean side dish. Give it a try and experience its delightful flavors!
Main Ingredients- 1/2 Korean radish (about 500g)
- 1 stalk of green onion
- 1 Korean chili pepper (Cheongyang pepper)
- 10 dried anchovies (for broth, head and guts removed)
- 2 tablespoons sesame oil
- 550ml water
Seasoning Ingredients- 4 tablespoons red pepper flakes (gochugaru)
- 4 tablespoons soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon cooking wine (mirin)
- 2 tablespoons sugar
- 1 tablespoon fish sauce (or anchovy sauce)
- 4 tablespoons red pepper flakes (gochugaru)
- 4 tablespoons soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon cooking wine (mirin)
- 2 tablespoons sugar
- 1 tablespoon fish sauce (or anchovy sauce)
Cooking Instructions
Step 1
First, prepare the radish. Cut it into half-moons or chunks about 1.5cm thick. Slicing them a bit thicker than usual gives a pleasant chewiness and allows them to absorb the flavors beautifully.
Step 2
Slice the green onion diagonally and thinly slice the Korean chili pepper. Cutting the green onion a bit chunkier adds a nice texture and aroma during cooking.
Step 3
Let’s make the delicious seasoning sauce! In a bowl, combine all the seasoning ingredients: red pepper flakes, soy sauce, minced garlic, cooking wine, sugar, and fish sauce. Mix them thoroughly until well combined. Preparing the sauce in advance makes the cooking process smoother.
Step 4
Prepare the dried anchovies by removing their heads and innards. This step is crucial for reducing any fishy taste and ensuring a cleaner, more refined flavor in the final dish.
Step 5
Heat 2 tablespoons of sesame oil in a heavy-bottomed pot over medium heat. Arrange the sliced radishes snugly on the bottom of the pot. Layering the radish first helps prevent the seasonings from scorching and allows it to cook gently.
Step 6
Evenly spread the prepared seasoning sauce over the radishes. Then, scatter the cleaned anchovies on top. As they cook, the anchovies will release their savory essence, enhancing the overall flavor.
Step 7
Pour the 550ml of water carefully around the edges of the pot. Cover with a lid, bring to a boil over high heat, then reduce the heat to medium-low. Let it simmer for at least 1 hour, or even longer. Braising for an extended period is key to allowing the radish to become tender and fully absorb the rich flavors of the anchovies and seasoning.
Step 8
During the simmering process, periodically open the lid to skim off any foam that rises to the surface; this helps create a cleaner broth. Also, use a ladle to spoon some of the simmering sauce over the radishes and anchovies. This basting technique ensures even flavor distribution and a beautifully glazed finish.
Step 9
Once the radish becomes translucent and the sauce has reduced to your desired consistency, add the sliced green onions and chili peppers. Continue to simmer for a few more minutes until the vegetables are tender. Turn off the heat when the sauce is nicely thickened. This dish is absolutely perfect served with a bowl of steamed rice!
