Korean braised radish, or Mujorim (무조림), is a comforting and flavorful side dish that perfectly embodies the essence of Korean home cooking. Its simple ingredients—daikon radish, soy sauce, gochujang (Korean chili paste), and a touch of sweetness—combine to create a surprisingly complex and addictive taste. The radish, often perceived as bland, transforms into a tender, subtly sweet, and savory delight, its texture perfectly balancing the rich braising sauce. This dish is a staple at Korean tables, enjoyed alongside various meats and other banchan (side dishes).
Beyond its deliciousness, Mujorim is remarkably easy to prepare, making it accessible to even novice cooks. The subtle sweetness and savory depth of the braising liquid makes it a welcome addition to any meal. Ready to experience the magic of Mujorim? Let's dive into the simple step-by-step instructions below and create this delicious Korean classic together.
Tools Needed
- Pot
- Pan
- Peeler
Ingredients
- Radish
- Gabby Jim Sauce (see recipe notes)
- Ginger
- Sugar
- Peppers
- Mushrooms
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Radish and Sauce
- Peel the radish and optionally draw a face on it before peeling. Wash thoroughly.
- Slice the radish. Smaller slices require less cooking time; larger slices need longer cooking.
- Use a peeler to soften the edges of the radish slices to prevent them from breaking apart during cooking.
- In a pot, combine the Gabby Jim sauce (recipe available in the video description), ginger, and sugar. Stir well until the sugar dissolves.
Step 2. Braising the Radish
- Add the radish slices to the sauce, ensuring they are fully submerged. Add a little more water if needed.
- Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes.
- After 20 minutes, add the peppers (optional).
Step 3. Finishing Touches
- After 40 minutes, remove the lid and continue to boil until most of the water evaporates, and the sauce becomes sticky.
- Add mushrooms (optional).
- Pan-fry the braised radish slices to give them a nice sear and caramelize the sugar on top.
Step 4. Serving
- Serve the braised radish over rice, optionally with some mushrooms, sauce, and sesame seeds.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Adjust the cooking time based on the size of your radish slices.
- You can omit ginger and peppers if you prefer a less spicy dish.
- Feel free to add other vegetables or ingredients that complement the radish.
Nutrition
- Calories: approximately 150-200
- Fat: 2-5g
- Carbs: 30-40g
- Protein: 2-4g
FAQs
1. Can I use a different type of radish?
While daikon radish is traditional, you can experiment with other large white radishes. The cooking time might need slight adjustment.
2. What if I don't have gochujang?
You can substitute with a pinch of red pepper flakes and a little more soy sauce for a spicier, less complex flavor. However, gochujang provides the best depth of flavour.
3. How long will the Mujorim keep?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen slightly over time.
This simple recipe for Mujorim delivers a big burst of flavor and texture, proving that delicious Korean food doesn't have to be complicated. Enjoy this comforting side dish alongside your favorite Korean meals or as a satisfying vegetarian option. Now go forth and create your own delicious batch of Easy Korean Braised Radish!