Savory Braised Tuna and Radish Stew

Slow-cooked Radish and Tuna Stew for Ultimate Flavor!

Savory Braised Tuna and Radish Stew

I bought a giant radish and wondered what to make with it. Initially, I considered a dried anchovy stew, but then I remembered I had a can of tuna, so I switched gears to make this delicious Braised Tuna and Radish Stew.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Braise
  • Servings : 2 servings
  • Cooking Time : Within 90 minutes
  • Difficulty : Beginner

Ingredients

  • 1kg Radish (Daikon)
  • 1 can (200g) Tuna
  • 1 Onion
  • 2 Korean Green Chilies (Cheongyang Pepper)
  • 1/2 stalk Green Onion (Scallion)
  • 500ml Dried Anchovy and Kelp Broth (or Rice Water)
  • 7 Tbsp Soy Sauce
  • 3 Tbsp Sugar
  • 4 Tbsp Gochugaru (Korean Chili Flakes)

Cooking Instructions

Step 1

First, prepare about 1kg of radish. Although it looks like less than half in the picture, it weighed 1kg. Using a larger radish will yield a bigger batch.

Step 1

Step 2

The shape you cut the radish into doesn’t matter too much, but for a tender, stewed texture, I cut it into thick rectangular pieces, about 1.5cm thick. This thickness prevents the radish from breaking apart too easily while it simmers and cooks beautifully.

Step 2

Step 3

Place the cut radish in a bowl. Add 3 Tbsp Gochugaru, 5 Tbsp Soy Sauce, and 1 Tbsp Sugar to season the radish initially. We’ll adjust the seasoning later, so this is just for the base flavor.

Step 3

Step 4

Transfer the seasoned radish directly into a wok or a wide pot. Marinate it like this for 30 minutes, allowing the seasoning to penetrate the radish. During this time, the radish will release moisture, making the seasoning more paste-like.

Step 4

Step 5

After 30 minutes, you’ll notice the seasoning has become moist and well-absorbed by the radish. The moisture released from the radish has mingled with the seasoning, creating a tempting base.

Step 5

Step 6

Now, pour in enough dried anchovy and kelp broth to generously cover the radish (about 500ml). Cover with a lid and simmer over high heat for 10 minutes to start cooking the radish. It’s best to add a good amount of broth from the beginning.

Step 6

Step 7

After 10 minutes, lift the lid. The broth will have reduced considerably. The radish should be partially cooked but might still be firm. If needed, add a bit more broth, cover again, and continue to simmer over medium heat for another 10 minutes. Cook until the radish is tender enough to be easily pierced with a fork.

Step 7

Step 8

Once the radish is almost tender, add 1 sliced onion and 1 can of drained tuna. Make sure to drain the tuna thoroughly to avoid excess oil, although a little oil can add flavor, draining it results in a cleaner taste.

Step 8

Step 9

Spoon some of the broth over the top to help distribute the flavors. Reduce the heat to medium-low, cover, and let it simmer gently for about 30 minutes. This slow simmering allows the radish to become even more tender and the flavors to meld deeply.

Step 9

Step 10

Finally, adjust the seasoning. Add 2 Tbsp Soy Sauce, 1 Tbsp Gochugaru, and 2 Tbsp Sugar to balance the overall taste, adding a touch of spiciness and sweetness. Taste and adjust the seasonings according to your preference.

Step 10

Step 11

Slice 2 Korean green chilies diagonally and the green onion diagonally. Add these to the simmering stew. Once cooked through, your delicious Braised Tuna and Radish Stew is ready! Serve it hot over a bowl of rice for a satisfying meal.

Step 11



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