Korean Braised Radish Recipe - (무조림) Mu Jorim
Korean braised radish or ‘mu jorim’ is soft and tender radish that’s braised in a spicy, sweet, and savory sauce – a perfect combination of flavors that’s delicious with a bowl of rice. While this dish is usually served as a side dish, I think it’s perfect as a main dish, especially when you’re craving something easy, healthy, and spicy.
Ingredients
- 1 lb Korean radish substitute with daikon radish
- 2 1/2 cups water
- 1 chopped scallion white and green parts separated
- 1 sliced chili pepper
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
Sauce
- 3 minced garlic cloves about 1 tablespoon
- 1/2 tbsp sugar
- 1 tbsp fine gochugaru substitute with 1 1/2 tbsp coarse gochugaru, adjust to taste
- 1 tsp dashida (Korean beef bouillon) substitute with chicken bouillon, dashi powder, or mushroom bouillon
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp fish sauce
Instructions
- Start by preparing the sauce. Combine minced garlic, sugar, fine gochugaru, dashida, mirin, soy sauce and fish sauce. Mix until thoroughly combined then set aside for later.
- Wash and peel the radish. Slice into 1-inch disks then cut in half. You can cut them in half or use cookie cutters to mold them into uniformly sized disks like I did.
- Transfer the radish into a pan, making sure they are arranged in one layer.
- Pour in the water and add the sauce from earlier. Cover and simmer for 20 minutes over medium-low heat.
- After 20 minutes, flip the radishes then add the white part of the scallions, sliced peppers, and sesame oil. Cover and simmer for 15 minutes or until the braising liquid has thickened up.
- To serve, garnish with sesame seeds and green part of the scallions. Enjoy!