Braised Korean Radish (Soy Garlic Slow-Cooked Side)

Name: Braised Korean Radish (Soy Garlic Slow-Cooked Side)
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Korean radish 500 g; soy sauce 3 tbsp; water 250 ml; sugar 1 tbsp; minced garlic 1 tsp; sesame oil 1 tsp; green chili 1 ea

Cut the radish into 2 cm thick pieces and score the center of each one shallowly, which lets the seasoning reach the middle faster. Bring 250 ml water, 3 tbsp soy sauce, 1 tbsp sugar and 1 tsp minced garlic to a boil, add the radish, cover and cook over medium or medium-low heat for about 20 minutes, moving the pieces around once midway. When the edges look translucent and a chopstick meets slight resistance, take off the lid and spoon the sauce over the radish for about 8 minutes until glossy.

Quick answer

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

About this dish

With nothing more than radish, soy sauce, sugar, and garlic, everything depends on cooking the thick 2 cm rounds through to the center.

Covered first, then uncovered to reduce, the radish turns translucent at the edges and picks up the soy while its own sweetness rounds out the salt. A single green chili and a little sesame oil at the very end add a light kick and a nutty smell to an otherwise plain, everyday side.

Ingredients

servings

IngredientAmount

green chili1 ea

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Instructions

6 steps

1

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

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

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

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

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

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.