Soy-Braised Korean Radish
A comforting Korean home side dish of thick radish wedges gently braised in a savory garlic-soy sauce until tender and glossy.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Korean radish700g
- Scallion½대 (½ stalk)
🥣 Sauce & Seasoning
- Soy sauce4큰술 (4 tbsp)
- Water1½컵 (1½ cups)
- Rice syrup2큰술 (2 tbsp)
- Minced garlic1큰술 (1 tbsp)
- Sesame oil1작은술 (1 tsp)
- Toasted sesame seeds1작은술 (1 tsp)
👨🍳 Cooking Steps
Peel the radish and cut it into even 2cm-thick half-moons.
Mix soy sauce, water, rice syrup, and minced garlic.
Arrange radish in one layer and pour over the sauce.
Simmer with the lid slightly open over medium-low heat for about 20 minutes.
Turn the hot radish with wooden tongs so both sides color evenly.
Uncover and reduce for another 5–8 minutes, spooning sauce over the radish.
Turn off heat, add sesame oil, plate with tongs, and garnish with scallion and sesame.
🌟 Pro Chef Tips
- • Cut the radish evenly for consistent cooking.
- • Use tongs while reducing to keep tender pieces intact.
⚠️ Avoid Common Pitfalls
- ❌ High heat can make the outside salty before the center softens.
- ❌ Add a splash of water if the sauce reduces too quickly.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.