Name: Korean Braised Radish with Soy Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 650g radish (about 20 small pieces); 10g kelp; 1 seafood broth pack; 1 green onion (white part only); 5 whole garlic cloves; 3 hot peppers (Cheongyang or preferred variety); 5 soft-boiled eggs (optional); 500ml water; 56g (7 tbsp) dark soy sauce; 16g (2 tbsp) cooking wine; 24g (2 tbsp) starch syrup; 5g (0.5 tbsp) brown sugar; 8g (0.8 tbsp) ginger syrup (or substitute with 0.5 tbsp brown sugar)

Korean Braised Radish with Soy Sauce Recipe (Mu Jorim, 무조림) is a savory and slightly sweet dish featuring tender radish simmered in a rich soy-based broth. Infused with the deep umami flavors of kelp, seafood broth, and aromatics like garlic and ginger, this comforting side dish is perfect for pairing with rice. The slow simmering process allows the radish to absorb the flavorful sauce, resulting in a melt-in-your-mouth texture with a beautifully caramelized glaze. For an extra layer of richness, soft-boiled eggs are added to soak up the delicious sauce, making this dish both satisfying and visually appealing. Serve it warm or chilled—the flavors deepen overnight, making it even more delicious the next day!

Directions

1. Step

Cut the radish into four pieces if small. Optionally, round the edges for a smoother texture. In a pot, bring 500ml of water to a boil. Turn off the heat, add the seafood broth pack and kelp, then cover and let it steep for 10 minutes. Remove and discard the seafood pack and kelp.

2. Step

Add the radish, whole garlic cloves, green onion (white part only), soy sauce, cooking wine, starch syrup, ginger syrup, and brown sugar to the pot. Turn the heat to high, cover with a lid, and bring to a boil.

3. Step

Once boiling, reduce to low heat and let it simmer for about 20 minutes. Add soft-boiled eggs and chopped hot peppers. Simmer for another 2 minutes. Taste and adjust seasoning: add more soy sauce for depth or water if too salty. Let the dish cool before refrigerating—it tastes even better the next day!