Simple & Spicy Braised Daikon Radish (One-Pan Recipe)
Mastering Deliciously Spicy Braised Daikon Radish with a One-Pan Method
With so much daikon radish at home, I suddenly craved a spicy and savory braised dish! So, I’ve created an incredibly simple recipe for braised daikon radish that’s ready in no time. Perfect as a side dish for rice or even as a tasty snack with drinks, let’s make this irresistible braised daikon together!
Main Ingredients
- 1/4 Daikon Radish (approx. 500g, cut into thick slices)
- 1 Korean Green Chili Pepper (finely chopped)
- Approx. 1000ml Water (enough to cover half the radish)
Spicy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes for a spicy kick)
- 2 Tbsp Jin-Ganjang (Korean soy sauce for umami)
- 1 Tbsp Sugar (to balance the flavors)
- 1 tsp Minced Garlic (for aroma)
- 2 Tbsp Gochugaru (Korean chili flakes for a spicy kick)
- 2 Tbsp Jin-Ganjang (Korean soy sauce for umami)
- 1 Tbsp Sugar (to balance the flavors)
- 1 tsp Minced Garlic (for aroma)
Cooking Instructions
Step 1
First, thoroughly peel the daikon radish and cut it into thick, bite-sized pieces, about 1 to 1.5 cm thick. Cutting them thickly helps prevent them from breaking apart during braising and maintains a pleasant texture.
Step 2
In a bowl, combine 2 tablespoons of gochugaru, 2 tablespoons of jin-ganjang, 1 tablespoon of sugar, and 1 teaspoon of minced garlic. Mix them well with a spoon to create a flavorful sauce. Making the sauce in advance allows the flavors to meld beautifully.
Step 3
Wash the Korean green chili pepper, remove the stem, and finely chop it to add a spicy kick. If you prefer less heat, you can remove the seeds before chopping.
Step 4
Now, arrange the sliced daikon radish in a wide pan or pot, ensuring the pieces don’t overlap too much. This way, the sauce can penetrate evenly into all the slices.
Step 5
Pour approximately 1000ml of water into the pan. The water level should reach about half the height of the daikon radish. Adding too much water will increase the braising time.
Step 6
Next, evenly pour the prepared spicy sauce over the daikon radish. Spread it out so that the sauce doesn’t clump at the bottom of the pan.
Step 7
Cover the pan tightly with a lid! Covering is crucial for braising dishes. The steam will help cook the radish thoroughly from the inside and allow the sauce to absorb well. Using a transparent lid is convenient for monitoring the cooking process.
Step 8
Once the water comes to a rolling boil and the sauce has started to dissolve into the radish, lift the lid. Gently stir to distribute any remaining sauce from the bottom of the pan amongst the radish slices. A quick stir at this stage ensures even coating.
Step 9
Continue to simmer, either with the lid on or off, over medium-high heat. Let it bubble away until the daikon radish becomes tender and the sauce thickens considerably.
Step 10
When the sauce has reduced to a thick consistency, add a little more water or some broth (like anchovy or kelp broth). This step will create a delicious, slightly soupy sauce to enjoy.
Step 11
Finally, with the lid off, continue to simmer over medium heat until about one-third of the liquid remains. This will allow the flavors to concentrate and cling beautifully to the daikon radish.
Step 12
Once the sauce has reduced to your desired consistency, add the chopped Korean green chili pepper and mix gently. The fresh chili will add a wonderful zesty flavor. Simmer for another minute to let the aromas develop.
Step 13
Serve this delicious, simple, and spicy braised daikon radish over hot rice. It’s truly a rice-lover’s dream! Enjoy your meal!
