Braised Korean Radish (Soy Garlic Slow-Cooked Side)
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 and developing a deep sweetness that balances the salty 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 its simplicity, this is a satisfying everyday banchan that pairs naturally with rice throughout the year.
Adjust Servings
Instructions
- 1
Cut radish into 2 cm thick pieces and trim the peel.
- 2
Bring water, soy sauce, sugar, and garlic to a boil in a pot.
- 3
Add radish, cover, and cook over medium heat for 20 minutes.
- 4
Uncover and reduce 8 more minutes while basting the radish.
- 5
Add sesame oil and sliced chili, cook 1 minute, then turn off heat.
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Nutrition (per serving)
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