Braised Korean Radish (Soy Garlic Slow-Cooked Side)
Quick answer
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.
What makes this special
- Mu-jjim turns thick radish slices into translucent, savory rounds as they absorb a garlic-soy broth over low heat.
- Radish turns translucent as it absorbs soy and sugar broth
- Lid-on low heat lets the brine reduce slowly into the flesh
Key ingredients
Core cooking flow
- 1 Peel away only the tough outer layer from 500 g Korean radish, then cut it i...
- 2 Put 250 ml water, 3 tablespoons soy sauce, 1 tablespoon sugar, and 1 teaspoon minced garlic in a pot.
- 3 When the seasoning boils, add the radish in as even a layer as possible and...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Control
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.
- 4Control
Braise gently for about 20 minutes, turning or shifting the radish once halfway through.
If the liquid reduces too fast or the pot sounds dry, add a small splash of water to prevent scorching.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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