Tender flavor soaked radish and tuna in a spicy broth over rice.

Spicy Braised Radish and Tuna Deopbap

Serves 4

This recipe is an adaptation of one I saw on Instagram made by “Theeasychan” you can find her original recipe on her IG page.

Muu or Korean radish is one of my favorite ingredients. It is crisp and sweet with a mild mustard-like spice when eaten raw but it really shines when braised. It holds its shape very well while soaking up the cooking liquid. The cooking liquid in turn is made lightly sweet and the radish becomes juicy and flavorful. I love it in a spicy braise but love it equally as well in jjangmyeon which you can find my recipe here.

Ingredients

Broth

700ml (3.50 c) water

10g (2 in piece) dashima

12g (3 medium) dried shiitake mushrooms

0.50 t dashida or bullion powder

Seasoning Sauce

4 T soy sauce

1.5 T gochujang

1 T fish sauce

1 T mirin

1 T soju or sake

4 t gochugaru

2.5 t maesil

2 t doenjang

0.50 t ground black pepper

0.25 t kosher salt

7 garlic cloves, minced

7g (1.5 t) ginger, minced

Fillings

798g (1.75 lbs) Korean radish, cut into 1 cm thick pieces

300g (1 large) onion, sliced 0.25 in thick with the grain

4 scallions, sliced

2 cheongyang or serrano chilis, sliced

200g (2- 5oz cans) tuna, drained

Recipe Know-how

1.      In a medium pot, place all of the broth ingredients. Bring to a boil covered.

• Boil for 5 minutes. Turn off heat and allow to sit covered for 5 minutes longer.

While the broth sits, continue on to step 2.

• Discard the dashima.

• Squeeze out the mushrooms. Chop and reserve.

2.      In a small bowl, combine the seasoning sauce ingredients. Set aside.

3.      Add the radish, chopped mushrooms and seasoning sauce to the broth.

• Bring to a boil, reduce to a simmer and cook covered for 10 - 15 minutes or until the radish is tender.

When pricked with a knife, it should pierce the radish with no resistance.

• Add the onions, chili and scallions. Cook for 10 minutes longer.

• Add the drained tuna. Cook for 5 minutes.

• Taste for seasoning and adjust as necessary.

4.      Serve over rice.