Braised Radish with Korean Chili Peppers: A Winter Delight that Fills Your Mouth with Happiness
Spicy Korean Chili Peppers and Savory Anchovy Braised Radish: A Delicious Side Dish Recipe for Your Table
This is our family’s cherished winter side dish! Each bite of tender, perfectly cooked radish, infused with a delicious seasoning, accompanied by the spicy kick of Korean chili peppers and the savory depth of anchovies, is pure bliss. The harmonious blend of flavors makes the radish incredibly delicious. It’s a delightful dish that’s perfect for a hearty meal and even suitable for a healthy, diet-conscious meal plan. Get ready to enjoy this wonderfully flavorful braised radish!
Main Ingredients- 1/3 Korean radish (approx. 500g)
- 10 Korean chili peppers (Kkwari Gochu)
- 20 medium anchovies, cleaned (gutted)
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Braising Sauce- 2 cups (400ml) rice water
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp soybean paste (Doenjang)
- 1 Tbsp red pepper flakes (Gochugaru)
- 0.5 Tbsp minced garlic
- 1 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract
- 2 cups (400ml) rice water
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp soybean paste (Doenjang)
- 1 Tbsp red pepper flakes (Gochugaru)
- 0.5 Tbsp minced garlic
- 1 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract
Cooking Instructions
Step 1
Prepare all ingredients for a delicious braised radish dish. Wash the radish thoroughly, remove the stems from the Korean chili peppers, and gut the anchovies.
Step 2
Cut the prepared radish into thick, half-moon shapes, about 1 to 1.5 cm thick. Slicing them into visually appealing half-moons helps the seasoning penetrate better, making them more flavorful.
Step 3
Prepare the Korean chili peppers based on their size. Use small peppers whole, and cut larger ones in half to ensure the seasoning can seep in well.
Step 4
In a bowl, combine all the braising sauce ingredients: rice water, soy sauce for soup, soybean paste, red pepper flakes, minced garlic, fish sauce, oligosaccharide, and plum extract. Mix them thoroughly with a spoon to create the sauce beforehand. Make sure to dissolve the soybean paste completely.
Step 5
Place the sliced radish at the bottom of a pot. This prevents the radish from sticking to the bottom and helps it absorb the seasoning evenly.
Step 6
Pour 2 cups of rice water over the radish. Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes, or until the radish becomes tender. Rice water helps to soften the radish and adds a subtle umami flavor.
Step 7
Once the radish is partially cooked, add the cleaned anchovies to the pot. The anchovies will deepen the flavor of the broth, making it more savory.
Step 8
Pour the prepared braising sauce into the pot. Stir gently to distribute the sauce evenly.
Step 9
Cover the pot again and continue to simmer over medium-low heat for about 5 minutes. During this stage, the seasoning will start to deeply penetrate the radish.
Step 10
The radish should now be fully tender and the sauce reduced by about half, becoming slightly thicker. This indicates that the seasoning has been well absorbed. Taste and add a little more soy sauce for soup or salt if needed.
Step 11
Finally, add the prepared Korean chili peppers to the pot. It’s best to add them towards the end so they don’t become too mushy, just enough to be tender and infused with flavor.
Step 12
Uncover the pot and simmer for another 2-3 minutes, basting the Korean chili peppers with the sauce. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with a pinch of sesame seeds for added aroma. Your delicious braised radish with Korean chili peppers is now complete! Enjoy it as a wonderful side dish with your meal.
Step 13
Spicy paprika and squid stir-fry is also a delightful dish.
