Skip to content
UnoRecipe
March 2, 2026
Braised Radish – Adding Anchovies and Mushrooms and Braising in Dark Soy Sauce Makes a Rich Broth That Disappears a Full Bowl of Rice

Braised Radish – Adding Anchovies and Mushrooms and Braising in Dark Soy Sauce Makes a Rich Broth That Disappears a Full Bowl of Rice

Profile요리왕비룡 Korean Food CookingViews: 21
Braised Radish
Braised Dish
Side Dish
Radish
Mushroom
Anchovy
Korean Food
Banchan
Savory
Rice Stealer
Autumn Recipe
Home Cooking
Cook time
40 min
Difficulty
1 out of 5 stars
Servings
Serves 3

Ingredients

Tap to check off
Serves 3
We may earn a commission on purchases made through the links above.

Steps

  1. Cut the radish at 3cm intervals and quarter each piece.

  2. Remove the heads and intestines from the anchovies, and prepare the oyster and shiitake mushrooms into bite-sized pieces.

  3. Place radish, 800ml water, 8T dark soy sauce, 2T mirin, anchovies, and shiitake mushrooms in a pot. Once it begins to boil, cook for 20 minutes.

  4. Remove the anchovies, add 1T red pepper powder, 2T corn syrup, 1T minced garlic, 0.25T minced ginger, and oyster mushrooms. Braise until well reduced, then finish by drizzling 1T perilla oil.

Ad
Original video

You might also like

Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different

Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different

요리왕비룡 Korean Food Cooking
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying

Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying

요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor

Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor

요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma

Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma

요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right

Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right

요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat

Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat

요리왕비룡 Korean Food Cooking

Related Articles

ingredient-guide

Dashi & Stock Basics: The Combinations We Actually Use Most

What 1,630 UnoRecipe recipes reveal about Korean stock — anchovy, kelp, radish — and why combinations beat singles, via umami synergy (glutamate + inosinate, 7-8x).

#stock#dashi#anchovy#kelp
food-trends

Kimchi-jjigae: Pork or Tuna? The Data Behind the Fork

UnoRecipe's 12 kimchi-jjigae recipes split 9 pork to 3 tuna. We use the data and food science to show how pork fat and canned-tuna oil build two different broths.

#kimchi-jjigae#pork#tuna#food science