Savory Braised Radish (Korean-Japanese Style)
Super Easy and Delicious Side Dish: Braised Radish using Cold Soba Sauce
Radishes are in season, and while they can sometimes taste bland or slightly bitter, braising them with soy sauce and sugar transforms them into a delicious side dish that keeps well. This recipe uses a special ingredient – Baek’s Cold Soba Sauce – to infuse the radish with a subtle hint of bonito flakes, reminiscent of Japanese restaurant-style braised daikon. It’s a simple yet flavorful addition to your meal.
Main Ingredients
- 1 Korean radish (cut into approx. 0.5cm thick slices)
- 2 dried chili peppers (use Cheongyang peppers for extra spice)
- 2 liters water
- 1 large green onion
Seasoning
- 1 paper cup (approx. 200ml) Cold Soba Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 paper cup (approx. 200ml) Cold Soba Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sugar
Cooking Instructions
Step 1
Begin by peeling and preparing the Korean radish (mu). Slice it into uniform pieces, about 0.5 cm thick, which is a good bite-size for braising. Place the sliced radish into a large pot. Pour in approximately 2 liters of water, ensuring the radish pieces are fully submerged.
Step 2
Now, let’s add the flavor base. Pour in 1 paper cup of the Cold Soba Sauce, followed by 3 tablespoons of soy sauce for that essential umami depth, and 1 tablespoon of sugar to balance the flavors. Give it a gentle stir to combine the seasonings.
Step 3
Prepare the large green onion by cutting it into large, chunky pieces (about 2-3 inches long). Add these to the pot. The green onion will lend a fresh, aromatic quality to the braising liquid as it cooks.
Step 4
For a touch of heat, add the 2 dried chili peppers to the pot. Bring the mixture to a boil over high heat. Allow it to simmer uncovered, letting the water reduce and the radish absorb the delicious flavors. This should take about 15-20 minutes, or until the liquid has significantly reduced.
Step 5
Once the liquid has reduced to a desirable, slightly thick consistency (just enough to coat the radish), reduce the heat to low. Taste the radish and the broth – if you prefer a sweeter finish, you can add 1-2 tablespoons of corn syrup or rice syrup (oligo-dang) and simmer for another 5 minutes. Your delicious braised radish is ready! It’s wonderful served warm, but the flavors deepen beautifully when chilled and stored in the refrigerator.
