Spicy and Savory Braised Radish with Anchovies: A Rice-Loving Side Dish Recipe
Super Easy Rice Side Dish! The Golden Recipe for Braised Radish with Anchovies, Where Radish is the Star
This braised radish with anchovies, bursting with sweet and spicy flavors and a deep umami, is a magical side dish that will have you finishing a bowl of rice in no time. While radish is often braised with fish, this recipe features large chunks of radish as the star, with anchovies playing a supporting role to enhance the flavor. It’s a unique radish side dish that boasts a clean yet profound taste. Add a touch of warmth to your dining table with this braised radish with anchovies. Let’s make it right now!
Main Ingredients- 2/3 Korean radish (approx. 500g)
- 1 handful of medium-sized dried anchovies (for broth, approx. 30g)
- 2 Tbsp cooking oil
- 0.5 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 300ml water (1.5 cups)
Braising Sauce- 2 Tbsp soy sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 3 Tbsp mirin (rice wine)
- 0.5 Tbsp ginger juice (or a pinch of minced ginger)
- 1 Tbsp anchovy sauce
- 0.5 Tbsp brown sugar
- 1 Tbsp corn syrup (or grain syrup)
- 2 Tbsp soy sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 3 Tbsp mirin (rice wine)
- 0.5 Tbsp ginger juice (or a pinch of minced ginger)
- 1 Tbsp anchovy sauce
- 0.5 Tbsp brown sugar
- 1 Tbsp corn syrup (or grain syrup)
Cooking Instructions
Step 1
Before you start cooking, please prepare all the necessary ingredients. Wash the radish thoroughly and peel it. Lightly rinse the anchovies under running water. Having your ingredients prepped will make the cooking process much smoother!
Step 2
Cut the prepared radish into bite-sized pieces, about 1.5-2cm thick. Slicing them slightly thickly, like ginkgo leaves, will help them maintain their shape beautifully when cooked. Cutting them too thinly might cause them to break apart during simmering, so aim for a consistent thickness.
Step 3
For the medium anchovies, remove the fins and tail, then cut off the head and slit the belly to remove the innards cleanly. After preparing them this way, give them a quick rinse under cold water, drain, and then lightly crush them with the back of a knife. This will add a deeper flavor to the broth. You don’t need to crush them too finely.
Step 4
In a bowl, combine all the ingredients for the braising sauce: soy sauce, minced garlic, anchovy sauce, corn syrup, gochugaru, ginger juice, mirin, and brown sugar. Stir well with a spoon until the sauce is evenly mixed. A well-combined sauce ensures the radish absorbs flavor uniformly.
Step 5
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the sliced radish and sauté for about 1-2 minutes until the surface is lightly golden. This step helps to evaporate some of the radish’s moisture and coats it with oil, allowing it to absorb the sauce better and improve its texture. Then, pour in 300ml of water until the radish is about halfway submerged. Add the prepared anchovies, cover the pan, and simmer over medium heat for about 5 minutes to partially cook the radish.
Step 6
Once the radish is partially cooked, pour all the prepared braising sauce into the pan. Then, uncover the pan, reduce the heat to low, and continue to simmer gently for another 10 minutes. During this process, it’s beneficial to gently stir the radish with a spatula and spoon some of the sauce over it to ensure the flavors penetrate deeply and evenly.
Step 7
Braised radish tastes best when the radish is very tender, easily pierced with chopsticks. When the radish is cooked through, its texture becomes soft, and the flavors meld beautifully, making it much more delicious. As the sauce reduces, spooning it over the radish while it simmers will create a glossy and flavorful dish.
Step 8
Just before turning off the heat, sprinkle in 0.5 tablespoon of sesame oil and 1 tablespoon of sesame seeds. The nutty aroma of the sesame oil and the texture of the sesame seeds will further enhance the overall flavor of the braised radish with anchovies.
Step 9
Gently toss everything together one last time to combine. Your delicious and savory ‘Braised Radish with Anchovies,’ a true rice-stealing side dish, is now perfectly ready! Serve it over warm rice and enjoy.
