Spicy and Sweet Braised Anchovies with Radish: A Rice-Stealer Recipe
Perfect for When You Have a Poor Appetite! Braised Anchovies with Radish Bursting with Umami, It’s Not Difficult!
This braised anchovy and radish dish is perfect for serving to the whole family. It has a deep, rich flavor without any fishiness, making it a magical side dish that disappears quickly with a bowl of rice.
Main Ingredients- 400g Korean radish (cut into thick, bite-sized pieces)
- 1 handful dried anchovies (for broth, you can also use just the body)
- 1/2 onion (thinly sliced)
- 1 stalk green onion (sliced diagonally)
- 1 Korean chili pepper (sliced diagonally, adds spiciness)
- 2 cups water (using water steeped with anchovies or kelp for broth will yield an even deeper flavor)
Seasoning Ingredients- 2 Tbsp red pepper flakes (adjust to your spice preference)
- 4 Tbsp soy sauce (you can also use brewed soy sauce)
- 1 Tbsp minced garlic (adds aromatic flavor)
- A pinch of doenjang (about 1/2 tsp, helps eliminate fishiness and enhances umami)
- 2 Tbsp red pepper flakes (adjust to your spice preference)
- 4 Tbsp soy sauce (you can also use brewed soy sauce)
- 1 Tbsp minced garlic (adds aromatic flavor)
- A pinch of doenjang (about 1/2 tsp, helps eliminate fishiness and enhances umami)
Cooking Instructions
Step 1
First, peel the Korean radish and cut it into thick, bite-sized pieces about 1.5-2 cm thick (square or half-moon shapes). Cutting it this way prevents it from breaking apart during cooking and maintains a good texture.
Step 2
Peel and thinly slice the onion. Wash the green onion and chili pepper, remove the stems, and slice them diagonally about 0.5 cm thick. The amount of Korean chili pepper can be adjusted or omitted based on your preference.
Step 3
Prepare a deep pot or wok. First, place the sliced radish at the bottom of the pot. Then, add the 1 handful of prepared dried anchovies and pour in 2 cups (about 400ml) of water.
Step 4
Now, add all the seasoning ingredients: 2 Tbsp red pepper flakes, 4 Tbsp soy sauce, 1 Tbsp minced garlic, and a pinch of doenjang (about 1/2 tsp). Doenjang is a secret ingredient that eliminates the fishiness of anchovies and adds deep umami, so be sure to include it.
Step 5
Initially, bring to a boil over high heat. Once the liquid starts to boil vigorously, reduce the heat to medium-low. Cover the pot and simmer for about 15-20 minutes, or until the radish becomes transparent and tender. If the liquid reduces too much during simmering, you can add a little more water.
Step 6
Once the radish is sufficiently cooked and soft, add all the sliced green onions and Korean chili peppers. You can also add the sliced onion at this stage.
Step 7
After adding the vegetables, simmer for another 3-5 minutes to allow the flavors to meld together. The dish is ready when the liquid has reduced to a savory sauce that coats the ingredients.
Step 8
This braised anchovy and radish is incredibly delicious served over warm rice! The deep umami and spicy-sweet sauce make it a true rice-stealer. Enjoy your meal!
