Korean Braised Beef with Dried Radish
Quick answer
Mumallaengi sogogi jorim is a Korean soy-braised side dish of rehydrated dried radish strips and lean beef round, cooked down until the sauce just barely covers the ingredients.
What makes this special
- Mumallaengi sogogi jorim pairs chewy, rehydrated dried radish strips with lean beef in a concentrated soy reduction.
- Dried radish strips concentrate natural sugars into a chewy bite
- Eye-round beef simmers down, lending meat juices to the radish strips
Key ingredients
Core cooking flow
- 1 Rinse 90 g dried radish strips once, then soak them in cold water for at least 20 minutes.
- 2 Slice 350 g lean beef round thinly and season it with 1 tablespoon cooking w...
- 3 Put 600 ml water, 5 tablespoons soy sauce, 1 tablespoon soup soy sauce, the...
Mumallaengi sogogi jorim is a Korean soy-braised side dish of rehydrated dried radish strips and lean beef round, cooked down until the sauce just barely covers the ingredients. Drying concentrates the radish's natural sugars and umami, and once soaked and braised the strips become chewy and deeply flavored in a way fresh radish cannot replicate. Before soaking, a quick rinse removes any dust or impurities from the drying process, and twenty minutes or more in cold water restores just enough elasticity for a satisfying texture after cooking. Thin-sliced beef is pre-seasoned with cooking wine to neutralize any off-smell, then added to the pan so it cooks cleanly and without a heavy aroma. Oligosaccharide syrup adds a gentle sheen and sweetness to the soy base without making the dish cloying. Toasted sesame seeds scattered over the top finish the dish with a nutty fragrance. Like most Korean braised side dishes, this one improves after a night in the refrigerator as the seasoning continues to penetrate, making it a practical and reliable choice for lunchboxes and weekday meal preparation that can be made ahead and eaten across several days.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 90 g dried radish strips once, then soak them in cold water for at least 20 minutes.
When they feel elastic rather than brittle, squeeze out the water firmly, and rinse once more if they taste too salty.
- 2Season
Slice 350 g lean beef round thinly and season it with 1 tablespoon cooking wine and 0.5 tablespoon minced garlic for 10 minutes.
Separate any clumped slices so the beef cooks evenly and without a heavy smell.
- 3Control
Put 600 ml water, 5 tablespoons soy sauce, 1 tablespoon soup soy sauce, the remaining cooking wine and garlic, 1.5 tablespoons oligosaccharide syrup, and the green onion into a pot. Bring it to a steady boil over medium heat.
- 4Control
When the sauce boils, add the beef and cook it over medium heat for 10 minutes.
Skim off foam as it rises so the braising liquid stays clear and the beef flavor remains clean.
- 5Control
Add the squeezed radish strips and turn them through the sauce until evenly coated, then braise over medium-low heat for 25 minutes. Stir from the bottom a few times, and check the texture once the liquid drops below half.
- 6Finish
When only a shallow layer of sauce remains, lower the heat and braise for 5 more minutes.
Finish when the radish is chewy and glossy, remove the green onion, and sprinkle 1 teaspoon sesame seeds over the dish.
After the steps
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