Braised Korean Radish (Soy Garlic Slow-Cooked Side)

Quick answer

Total time: 42 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Mu-jjim is a Korean braised radish dish where thick-cut Korean radish is simmered slowly in a covered pot with soy sauce, sugar, and garlic.

The radish absorbs the seasoned liquid as it cooks, turning translucent from edge to center and developing a natural sweetness that balances the saltiness of the soy base. A drizzle of sesame oil at the end adds a nutty fragrance, and a single sliced green chili contributes a mild kick to the finish. Despite the short ingredient list, this banchan pairs naturally with rice at any meal and holds up well as a make-ahead side throughout all seasons. Keeping the heat at medium or below for at least twenty minutes allows the radish to soften fully and take in the seasoning without becoming mushy.

Ingredients

servings

IngredientAmountUnit

Korean radish500 gg

soy sauce3 tbsptbsp

water250 mlml

sugar1 tbsptbsp

minced garlic1 tsptsp

sesame oil1 tsptsp

green chili1 eaea

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Peel away only the tough outer layer from 500 g Korean radish, then cut it into 2 cm thick rounds or half-moons.

Score the center of each piece shallowly so the seasoning can reach the middle faster.
2

Season

Put 250 ml water, 3 tablespoons soy sauce, 1 tablespoon sugar, and 1 teaspoon minced garlic in a pot.

Heat over medium-high, stirring until the sugar dissolves and the liquid comes to a steady boil.
3

Control

When the seasoning boils, add the radish in as even a layer as possible and spoon the liquid over the top once.

Once it returns to a boil, reduce to medium or medium-low heat and cover the pot.
4

Control

Cook slowly for about 20 minutes, changing the positions once midway.

Lower the heat so the liquid does not reduce too forcefully and check that the radish does not stick.
5

Control

When the radish edges look translucent and a chopstick goes in with only slight resistance, remove the lid.

Spoon the sauce over the pieces repeatedly and reduce for about 8 minutes until glossy.
6

Finish

Lower the heat, then add 1 teaspoon sesame oil and 1 sliced green chili.

Warm for just 1 minute so the sesame aroma stays fresh, then turn off the heat and serve with the remaining sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Mu-jjim turns thick radish slices into translucent, savory rounds as they absorb a garlic-soy broth over low heat.
Finish cue: Spoon the sauce over the pieces repeatedly and reduce for about 8 minutes until glossy.
Avoid this: Peel away only the tough outer layer from 500 g Korean radish, then cut it into 2 cm thick rounds or half-moons.