Braised Radish: A Warm Winter Side Dish Recipe
Delicious Winter Radish Braise for Your Table
When winter arrives, one of the most common and delicious ingredients that comes to mind is radish! Winter radishes are particularly affordable and sweet, making them perfect for various dishes. The braised radish, which adds warmth to your meal, is a beloved side dish for all ages. While radish braised with fish or meat is also wonderful, today we’re sharing a recipe for a cleaner, healthier radish braise that highlights the radish’s own deep flavors. Experience its addictive charm that will make you want to finish a bowl of rice in no time!
Main Ingredients- 1 Radish (approx. 1kg)
- 4 cups Water (800ml)
Cooking Instructions
Step 1
First, wash the radish thoroughly and peel it. Then, slice it diagonally into thick pieces, about 1.5cm thick. This shape helps the radish maintain its form while braising. Now, heat a wide, deep pan over medium heat and add 2 tablespoons of sesame oil. Once the oil coats the pan, add the sliced radish. Stir gently for about 2-3 minutes until the radish surface becomes slightly translucent and glossy. This step removes excess moisture and infuses the radish with the nutty aroma of sesame oil, creating a richer flavor.
Step 2
Now, it’s time to create the broth that will add deep umami to your braised radish. Pour 4 cups (800ml) of water into the pan with the sautéed radish. Add 1 handful of dried kelp and 1 handful of large dried anchovies (after removing heads and guts; grilling them briefly beforehand reduces any fishiness). Bring this mixture to a boil. Using anchovies for broth will give the braising liquid a much cleaner and deeper flavor.
Step 3
Once the liquid starts to boil, add the soy sauces for depth of flavor. Today, we’ll use 2 tablespoons of regular soy sauce and 1 tablespoon of Korean soup soy sauce (Guk-ganjang) to achieve a balanced taste. Adding a touch of Guk-ganjang provides a richer, more authentic Korean flavor profile.
Step 4
Kelp usually infuses its flavor sufficiently within 5-10 minutes of boiling. Boiling it for too long can release a sticky slime, so it’s best to remove it around this time and set it aside. Don’t discard the kelp used for making broth! Cut it into appropriate sizes (e.g., 5x5cm squares) and add it back into the braise while it simmers. This allows you to enjoy its subtle aroma and unique texture. Reusing kelp that has been stored in the freezer is also a great option.
Step 5
Now, let’s add the ingredients that will further enhance the aroma and taste. Add 1 tablespoon of minced garlic and 1 tablespoon of red pepper flakes. For an even deeper flavor that maximizes the radish’s natural sweetness and umami, include 1 tablespoon of dried shiitake mushroom powder. (This is optional, but highly recommended for a richer taste). Bring the mixture to a boil over high heat, then reduce to medium-low heat. Let it simmer for about 20-25 minutes, or until the radish is tender all the way through and the liquid has reduced to a savory glaze. Stir the radish occasionally to ensure even cooking and that the liquid doesn’t dry out completely, which can make it mushy. Aim for a nice, reduced sauce.
Step 6
This is the final step! Once the radish is tender and the sauce has thickened to your liking, sprinkle some thinly sliced green onions over the top. Let it steam for another moment. The fresh aroma of the green onions will add another layer of deliciousness. This braised radish is wonderful served over hot rice like a simple donburi, or as a satisfying side dish to any meal!
