Savory Braised Radish in Soy Sauce (Kan-Jang Mu-Jorim)
Savory Braised Radish in Soy Sauce (Kan-Jang Mu-Jorim)
Authentic Korean-Style Braised Radish in Soy Sauce, Chef Baek Jong-won’s Recipe
A simple yet incredibly flavorful banchan (side dish) where radish takes center stage! This Japanese-inspired braised radish in soy sauce is wonderfully tender, subtly sweet, and perfectly savory. It’s an ideal dish when you’re craving something soft and comforting. We’re sharing Baek Jong-won’s popular recipe for this delicious soy-braised radish. Enjoy this delightful side dish that pairs wonderfully with rice!
Ingredients- 1/2 daikon radish (approx. 800g)
- 1000ml water
- 2/3 cup soy sauce (using a standard Korean paper cup)
- 1/2 cup sugar (using a standard Korean paper cup)
- 1 stalk green onion
- 2 cheongyang peppers
- A small piece of ginger
- 1 handful of bonito flakes (katsuobushi)
Cooking Instructions
Step 1
Begin by preparing all the necessary ingredients for the recipe. For convenience, we’re using a standard Korean paper cup for measuring soy sauce and sugar.
Step 2
Cut the daikon radish into thick, bite-sized pieces, about 2 to 2.5 cm thick. Slicing them into half-moon shapes makes them visually appealing and enhances the texture after cooking.
Step 3
Place all the prepared radish pieces into a large, deep pot. Add a generous amount of water, approximately 1,000ml, ensuring the radish is fully submerged.
Step 4
Now it’s time to add the key flavoring ingredients. Pour in 2/3 cup of soy sauce and 1/2 cup of sugar, measured using a standard Korean paper cup.
Step 5
Add the chopped green onion (1 stalk) for aromatic depth. If you enjoy a bit of spice, add 2 cheongyang peppers, sliced diagonally. For enhanced flavor and to reduce any potential radish odor, add about 3 thin slices of ginger. Turn the heat to high and bring everything to a boil.
Step 6
Once the mixture starts boiling vigorously over high heat, reduce the flame to medium. Cover the pot and let it simmer for about 40 to 50 minutes. This slow simmering process allows the radish to absorb the flavors deeply. Stir occasionally to prevent the radish from sticking to the bottom of the pot.
Step 7
When the liquid has reduced to about one cup remaining, just before turning off the heat, add a handful of bonito flakes (katsuobushi). The residual heat will infuse their umami flavor into the dish.
Step 8
Turn off the heat and let the pot sit, covered, for about 10 minutes. You’ll notice the radish darkens to a rich, appetizing brown color. It’s delicious served warm, but also makes a wonderful cold side dish. The combination of sweet, tender radish and savory soy sauce creates an irresistible dish that’s perfect with rice!
