Spicy and Sweet Braised Radish
How to Make Delicious Braised Radish with a Simple, Flavorful Seasoning
This braised radish dish is incredibly tender from being simmered for a long time, yet still retains a delightful, slightly crisp texture unique to radishes. Once you taste it, you’ll find yourself reaching for more!
Main Ingredients
- 950g Korean radish (about 1/3 of a large one)
- 1 Cheongyang chili pepper
- 1/2 Onion
- A little scallion (for garnish, optional but recommended)
Cooking Instructions
Step 1
For braised radish, it’s best to cut it a bit thick to enjoy the texture. First, cut the radish in half lengthwise, then slice it into 2-2.5cm thick pieces. (For thinner-skinned radishes like autumn ones, you can leave the peel on, but if it’s thick, you can peel it off.)
Step 2
Thinly slice the onion into slivers so it melts into the sauce. Slit the Cheongyang chili pepper in half, remove the seeds, and chop finely for a spicier kick. Finely chop the scallion for garnish.
Step 3
Now, combine the sliced radish, onion, Cheongyang chili pepper, dried kelp, and 1.2 liters of water in a pot. (Save the scallion for later!) Cover the pot and bring to a boil over high heat for 20 minutes. After 20 minutes, remove the kelp and reduce the heat to medium. Continue to simmer, uncovered, until the sauce reduces to your desired consistency, about 15 to 25 minutes. (Cooking time may vary depending on radish thickness, pot material, and heat intensity.)
Step 4
Check if the sauce has thickened nicely. Poke the radish with a chopstick; it should slide in easily and feel tender when it’s done. If you prefer a softer texture, you can simmer it for another 5 minutes over low heat.
Step 5
Transfer the perfectly braised radish to a serving dish. Finish by sprinkling the chopped scallions and fragrant sesame seeds over the top. Enjoy this delightful dish with a bowl of warm rice!
