Braised Radish with Rich Anchovy Broth Flavor
White Rice Stealer! Deliciously Braised Radish Recipe
This braised radish is made with dried anchovies for a deep, refreshing flavor, without any fish. It’s a ‘rice thief’ that makes you crave white rice even when eaten cold. The savory and sweet taste is irresistible, making you finish a whole bowl of rice before you know it! Experience the fantastic combination of tender radish and umami-rich anchovies with this braised radish recipe. Make it now!
Braised Radish Ingredients
- 2/3 Korean radish (approx. 500g)
- 10 dried anchovies (gutted)
- 1/2 onion
- 1 stalk green onion
- 2 Tbsp rice wine (Cheongju)
Seasoning Sauce Ingredients
- 1 Tbsp soy sauce
- 4 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp cooking wine (Mirin)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger powder (or 1/2 tsp minced ginger)
- 1 Tbsp soy sauce
- 4 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp cooking wine (Mirin)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger powder (or 1/2 tsp minced ginger)
Cooking Instructions
Step 1
First, wash the Korean radish thoroughly and cut it into thick pieces about 1 cm thick. Cutting it too thin might cause it to break apart during cooking, so maintaining a moderate thickness is key.
Step 2
Using a knife, gently round off the edges of the cut radish pieces. This step helps prevent the radish from breaking apart during simmering and also makes for a prettier presentation.
Step 3
Now, let’s make the delicious seasoning sauce. In a small bowl, combine 1 Tbsp soy sauce, 4 Tbsp red pepper flakes (Gochugaru), 2 Tbsp cooking wine (Mirin), 1 Tbsp minced garlic, and 1/2 Tbsp ginger powder. Stir well until all ingredients are thoroughly mixed. You can adjust the amount of red pepper flakes according to your spice preference.
Step 4
Prepare a deep pot or a wok. Spread the thickly sliced onion evenly on the bottom of the pot. This layer of onion will prevent the radish and sauce from burning and adds a subtle sweetness. Arrange the prepared radish pieces neatly on top of the onions.
Step 5
Pour in enough water to almost cover the radish. Drizzle the prepared seasoning sauce evenly over the radish. Finally, add the 10 dried anchovies on top of the sauce and bring it to a boil over high heat. The anchovies will release a refreshing flavor that adds depth to the braised radish.
Step 6
Once the sauce comes to a rolling boil, add 2 Tbsp of rice wine (Cheongju) to eliminate any fishy smell and enhance the aroma. Reduce the heat to medium-low. When the radish is about halfway cooked, arrange the diagonally sliced green onion pieces attractively on top. Cover the pot and let it simmer gently until the liquid reduces to a savory glaze. The radish should be tender and well-infused with the flavors. It’s ready to be served hot over rice!
