Korean Braised Beef with Dried Radish
Mumallaengi sogogi jorim is a Korean soy-braised side dish of rehydrated dried radish strips and lean beef round. The drying process concentrates the radish's natural umami, and once soaked and braised, the strips turn chewy and deeply flavored. Thin-sliced beef is pre-seasoned with cooking wine to keep it clean-tasting, while oligosaccharide syrup adds a gentle sheen and sweetness to the soy base. Sesame seeds finish the dish with a toasted note. This banchan improves overnight in the refrigerator as the seasoning continues to penetrate, making it a practical choice for lunchboxes and weekday meal prep.
Adjust Servings
Instructions
- 1
Soak dried radish in lukewarm water for 20 minutes, then squeeze out excess moisture.
- 2
Slice beef thinly and marinate with 1 tbsp cooking wine and 0.5 tbsp garlic.
- 3
In a pot, bring water, soy sauces, remaining garlic, syrup, and green onion to a boil.
- 4
Add beef and cook 10 minutes, then add radish strips and braise on medium-low for 25 minutes.
- 5
When sauce is shallow, reduce heat and braise 5 more minutes to deepen flavor.
- 6
Remove green onion and finish with sesame seeds.
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