Korean Braised Daikon

Instructions

1. Step 1

   Peel the daikon and cut it into 2.5 cm-thick rounds, then halve each round.

   Timer: 8 min (fixed)

   Ingredients used: 800.0 gr Daikon Radish

   Cookware: Chef Knife, cutting board

2. Step 2

   Combine the water, soy sauce, sugar, gochugaru, and minced garlic, stirring until the sugar begins to dissolve.

   Timer: 3 min (fixed)

   Ingredients used: 12.0 gr Garlic, 12.0 gr Red Chili Pepper, 60.0 ml Soy Sauce, 20.0 gr Sugar, 500.0 ml Water

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

3. Step 3

   Arrange the prepared daikon in the pot, tuck in the dried anchovies, and pour over the braising liquid. Bring to a boil over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 gr Anchovy

   Cookware: pot

4. Step 4

   Cover the pot, reduce to low heat, and simmer until the daikon begins to turn translucent and soften.

   Timer: 25 min (fixed)

   Cookware: pot

5. Step 5

   Remove the lid and discard the anchovies. Simmer over medium heat, occasionally spooning sauce over the daikon, until it is tender and the sauce is glossy and reduced.

   Timer: 12 min (fixed)

   Cookware: pot, spoon

6. Step 6

   Slice the green onions, stir them into the pot, and cook over low heat until slightly softened.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Scallion

   Cookware: Chef Knife, cutting board, pot, spoon

7. Step 7

   Remove the pot from the heat. Stir in the sesame oil, sprinkle with sesame seeds, and serve warm or at room temperature.

   Ingredients used: 10.0 ml Sesame Oil, 9.0 gr Sesame Seed

   Cookware: pot, spoon