Korean Braised Beef and Radish

Name: Korean Braised Beef and Radish
Prep time: 20 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: beef brisket 500 g; Korean radish 400 g; soy sauce 5 tbsp; water 500 ml; cooking wine 2 tbsp; minced garlic 1 tbsp; ginger 0.5 tsp; sugar 1 tbsp; green onion 1 stalk; black pepper 0.25 tsp

Quick answer

Active time: 65 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

In this braise the radish matters as much as the beef: thick rounds go into a soy broth that has already simmered with brisket and drink up its meaty flavor as they turn translucent at the edges.

Trimming the sharp corners of each piece keeps them whole through the long, low braise. Serve the radish with a spoonful of the salty-sweet liquid over rice.

Ingredients

servings

IngredientAmount

green onion1 stalk

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Instructions

6 steps

1

Cut the 500 g beef brisket into large chunks, soak it in cold water for 10 minutes, then drain well.

Cut the 400 g Korean radish into thick 3 cm pieces and lightly trim the edges so they do not break easily.
2

Put the beef, 500 ml water, 2 tablespoons cooking wine, and 0.5 teaspoon ginger in a pot over high heat.

When it boils, skim off the foam, lower to medium heat, and simmer for 15 minutes to keep the broth clean.
3

Add 5 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, and 0.25 teaspoon black pepper.

Stir until the sugar dissolves, then simmer over medium heat for 10 minutes so the beef starts absorbing the seasoning.
4

Nestle the radish pieces into the braising liquid and reduce the heat to low.

Cover the pot slightly ajar and braise for 15 to 18 minutes, until the radish edges turn semi-translucent but the pieces still hold their shape.
5

Turn the radish pieces only once and spoon the liquid over them so they do not crumble.

When a chopstick slides into the radish easily and the liquid tastes savory and concentrated, keep the heat low to prevent scorching.
6

Add 1 sliced green onion stalk and simmer for just 2 more minutes to keep its fresh aroma.

Turn off the heat, rest the dish for 5 minutes, then serve warm or cool it and refrigerate overnight for deeper flavor.