This spicy braised radish, or Mu Jorim, is soft, savory, and dangerously good with rice.
It’s usually a side dish, but honestly, it steals the spotlight.
Peel and slice Korean radish into thick rounds. In a pot, mix 1 tbsp minced garlic, 1 tbsp sugar, 1 tbsp gochugaru, 1 tsp dashi powder (or beef bouillon), 1 tbsp mirin, 2 tbsp soy sauce, and 1 tbsp fish sauce. Add 1 cup of water and radish, cover, and simmer for 20 minutes. Flip the radish, then add chopped green onion, chili pepper, and 1 tsp sesame oil. Simmer until the sauce thickens and coats the radish.
Serve hot with steamed rice—you’ll definitely want seconds.
Full recipe with all steps is in the video below! ⬇️
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