Korean Radish and Salted Shrimp Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 6
About this dish
No stock goes into the pot: plain water plus 3 tablespoons of salted shrimp (saeujeot) carries all the savory depth.
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The radish is cut into thin julienne and tossed with the shrimp and chili flakes before cooking, so the seasoning is already in the strands when the water goes in. The broth comes out clearer and more lightly spicy than doenjang or kimchi jjigae.
Ingredients
Instructions
- 1
Cut 300g radish into even 0.5 cm julienne strips so they cook at the same speed.
Slice the tofu into 1.5 cm pieces, then prepare the green onion and garlic before heating the pot.
- 2
Put the radish in a bowl with 3 tbsp salted shrimp and 2 tbsp red pepper flakes.
Mix thoroughly, then let it sit briefly until the radish looks moist and evenly stained red.
- 3
Heat a pot over medium heat, add the seasoned radish, and cook for about 2 minutes.
Stir often so the seasoning does not stick, just until the fermented shrimp aroma rises.
- 4
Pour in 500 ml water and bring it to a strong boil over high heat.
Once bubbling, lower to medium and simmer about 6 minutes, until the radish turns slightly translucent.
- 5
Add 150g tofu, 1 sliced green onion, and 3 minced garlic cloves, then simmer 4 more minutes.
Move the stew gently around the edges so the tofu heats through without breaking apart.
- 6
Taste the broth and adjust saltiness first with a little salted shrimp liquid, not extra salt.
When the radish is tender and the broth tastes clear, spicy, and savory, turn off the heat and serve immediately.
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