Spicy and Sweet Braised Dried Radish and Squid Tentacles
A Perfect Side Dish! The Fantastic Harmony of Chewy Squid Tentacles and Crisp Dried Radish in ‘Braised Dried Radish and Squid Tentacles’
Introducing a special side dish made with precious dried radish, meticulously dried by my mother. While I usually only mix it with kimchi seasoning, I’ve recently experimented with adding dried radish to various dishes, and discovered it harmonizes wonderfully and tastes delicious! I wish I had tried this sooner to know this amazing flavor. Come and be captivated by the charm of ‘Braised Dried Radish and Squid Tentacles’, which will add richness to your dining table.
Main Ingredients
- Dried radish (Musalengi) 1/2 cup
- Prepared squid tentacles 350g (approx. 4 squid)
- Garlic 5 cloves
- Green chili peppers 2
- Green onion 1/2 stalk (mostly white part)
Cooking Instructions
Step 1
First, soak 1/2 cup of dried radish in lukewarm water for about 10 minutes until softened. Then, rinse it thoroughly under running water to remove any impurities, and drain completely in a sieve. This step ensures the dried radish remains crisp and has a clean flavor.
Step 2
Properly preparing the squid tentacles is crucial. Gently scrape off the suckers with your fingertips and rinse them under cold water. If the tentacles are stuck together, make a cut near the body to separate them into individual pieces. Cut longer tentacles in half to match the length of the shorter ones. (Total 350g)
Step 3
In a wide pot or pan, combine all the braising sauce ingredients. Mix 4 Tbsp soy sauce, 1/2 Tbsp gochujang, 2 Tbsp cheongju, 1 Tbsp plum extract, 1 Tbsp oligosaccharide, 1 Tbsp sesame oil, 1/3 tsp black pepper, and 1 cup of anchovy-kelp broth (or water). Stir well to ensure the sauce is evenly blended without lumps.
Step 4
Add the prepared soaked dried radish to the well-mixed braising sauce. Bring to a boil over high heat and cook. This process allows the dried radish to absorb the sauce and become tender.
Step 5
Once the sauce starts to simmer, add the prepared squid tentacles. Stir occasionally to coat the squid evenly with the sauce. Simmer over medium heat until the squid is cooked. Be careful not to overcook, as squid can become tough.
Step 6
When the sauce has reduced by about half, add 5 cloves of minced garlic and 1/2 green onion (cut diagonally, mainly the white part). The garlic and green onion will add a deeper flavor as their aroma infuses into the braising sauce. Continue to simmer, stirring as needed.
Step 7
Once the sauce has almost completely reduced, add 2 green chili peppers, sliced diagonally, and simmer for another minute. The green chilies add a spicy kick, cutting through any richness and enhancing the overall flavor. Turn off the heat and enjoy your delicious dish!
