Korean Braised Radish with Tuna (Mu Jorim)
235kcal
Ingredients
- 300 g radish (Korean Mu)
- 1 onion
- 500 ml water
- 150 g tuna
Seasoning Sauce
- 2 tbsp gochugaru (Korean red pepper flakes)
- 3 tbsp soy sauce
- 2 tbsp tuna extract (Korean anchovy sauce, fish sauce is fine)
- 1 tbsp cooking wine
- 1 tbsp plum extract (optional, adds sourness and umami)
- 1 tbsp sugar
- 1 tbsp minced garlic
Method
Prepare the Ingredients
- Peel the skin off the radish.
- Slice the radish into 1 to 1.5 cm pieces. (If the radish slices are too thick, you’ll need to cook them for a much longer time.)
- Chop the green onion into small pieces.
- Thinly slice the onion.
Set Up the Pot
- Place the onion in a pot.
- Place the sliced radish in a pot.
- Make the seasoning sauce using the ingredients listed:
- - 1 tbsp sugar
- - 2 tbsp gochugaru (Korean red pepper flakes)
- - 3 tbsp soy sauce (Korean jin ganjang)
- - 2 tbsp tuna extract (Korean anchovy sauce is fine too)
- - 1 tbsp cooking wine (matsul)
- - 1 tbsp plum extract (optional, , adds sourness and umami)
- - 1 tbsp minced garlic
- Pour the seasoning sauce into the pot.
- Add enough water to cover the radish (approximately 500ml).
Boil
- Bring it to a boil over high heat.
- Close the lid.
- Once the water starts boiling, reduce the heat to medium-low and simmer for 20 minutes.
Simmer
- Stir the radish.
- Add tuna to the pot.
- Add spring onion.
- Close the lid.
- Simmer for another 20 minutes over medium-low heat.
- If the heat is too high and the water reduces quickly, simply add a little more water and continue simmering.
- Adding water little by little and simmering for a longer time (more than 20 minutes) allows the seasoning to soak deeper into the radish, enhancing the flavor.
Garnish
- Garnish with chopped green onion.
Jal meokgetseumnida!
- Braised radish with tuna (chamchi mu jorim 참치 무조림)
- 잘 먹겠습니다!
