Spicy and Sweet Braised Daikon Radish with Tuna
Easy Braised Daikon Radish using Canned Tuna
Looking for a way to use up that daikon radish in your fridge? Try this simple and delicious braised daikon dish, made effortlessly with canned tuna! My husband and I bought a daikon radish each and wanted to find a way to use them up together, which led us to this recipe. It’s incredibly convenient and makes for a fantastic main side dish that’s perfect with rice. Don’t miss out on the rich flavor that comes from leaving a little tuna oil in the can – it adds so much umami! Give it a try!
Main Ingredients- 1/2 Daikon Radish (approx. 500g)
- 1/2 Onion
- 1 stalk Green Onion
- 150g Canned Tuna (1 can)
- 2-3 Korean Green Chilies (adjust to your preference)
Seasoning Ingredients- 1 Tbsp Fish Sauce
- 2 Tbsp Yeondoo (all-purpose soy sauce) (or 1 piece of dried kelp for broth)
- 2 Tbsp Korean Soup Soy Sauce
- 4 Tbsp Regular Soy Sauce
- Korean Red Chili Flakes (Gochugaru), to taste
- 3 Tbsp Mirin or Soju
- 1 Tbsp Oligodang (corn syrup)
- Pinch of Black Pepper
- 1 Tbsp Fish Sauce
- 2 Tbsp Yeondoo (all-purpose soy sauce) (or 1 piece of dried kelp for broth)
- 2 Tbsp Korean Soup Soy Sauce
- 4 Tbsp Regular Soy Sauce
- Korean Red Chili Flakes (Gochugaru), to taste
- 3 Tbsp Mirin or Soju
- 1 Tbsp Oligodang (corn syrup)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, pour 2 cups (about 400ml) of water into a pot. Add 1 Tbsp of fish sauce and 2 Tbsp of Yeondoo (if you don’t have Yeondoo, you can use 1 piece of dried kelp or 3-4 dried anchovies for broth). Bring this mixture to a boil to create a flavorful base for your braise.
Step 2
Once the base liquid starts boiling, add the daikon radish cut into 3cm thick pieces. Ensure the daikon is submerged in the liquid. Bring it back to a rolling boil over high heat and cook until the daikon is tender. While the daikon is cooking, prepare the other ingredients.
Step 3
While the daikon is cooking, prepare the canned tuna. Open the can and use a spoon to press down and drain the tuna oil. Tip: Don’t drain all the oil! Leave about one-third of the oil in the can. This reserved oil is the secret to adding extra depth and umami to your dish!
Step 4
After the daikon has been boiling and is partially tender, add all the prepared seasoning ingredients. Stir in the regular soy sauce, Korean soup soy sauce, red chili flakes, mirin (or soju), oligodang, and black pepper. Mix well, then reduce the heat to medium and simmer for about 5 minutes to allow the flavors to meld into the daikon.
Step 5
Now, prepare the vegetables. Thinly slice the onion. Slice the green onion diagonally. If you enjoy a spicy kick, thinly slice the Korean green chilies diagonally as well. For a more visually appealing dish, you can also add sliced red chilies.
Step 6
Once the daikon has absorbed the seasoning for about 5 minutes, add the canned tuna (with the reserved oil) and the sliced onion, green onion, and Korean green chilies. Cover the pot, reduce the heat to medium-low, and let it simmer for another 15 minutes. Cooking on medium-low heat allows the ingredients to cook through without burning and ensures the flavors are evenly distributed. You can periodically spoon some of the braising liquid over the ingredients as it cooks. Serve hot over a bowl of steamed rice. Enjoy!
