Radish and Gochujang Braised

gochujang Korean chili paste braised dish for 2 servings made with 200g of radish. Step-by-step guidance from cooking the ingredients Preparation to adjusting the seasoning is provided.

40 min · 2 servings

Ingredients

radish, 200 g onion, 80 g gochujang Korean chili paste, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp Minced garlic, 1 tsp Water, 180 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Prepare 200g of radish, which you do not eat with Skin or peel, and seeds removed, and slice it 5mm thick. Make the pieces evenly sized.
Mix gochujang Korean chili paste, soy sauce, sugar, garlic, and water evenly to make the sauce. Slice onion thickly.
Put onion and radish into cooking pot and pour the seasoning sauce.
When boiling, reduce to medium-low heat, cover, and cook for 10~15 minutes. Reduce the time for the leaves Vegetables to prevent them from becoming mushy.
Open the lid and simmer for an additional 2~3 minutes so the seasoning is evenly absorbed. Turn off the heat before the bottom dries out.

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