Chae-jorim (Korean Braised Vegetables)

Tender radish and carrot batons coated in a dark, glossy glaze. Reduced soy sauce provides umami depth, balanced by sugar sweetness and the toasted aroma of sesame.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 141
• Protein: 3 g
• Carbs: 22 g
• Fat: 5 g

Ingredients

• 400 g Korean radish ( peeled and cut into batons )
• 200 g Carrot ( peeled and cut into batons )
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 4 tbsp Korean soy sauce
• 200 ml Mineral water
• 2 tbsp Brown sugar
• 2 tbsp mirin
• 1 tbsp Sesame oil
• 1 tsp Sesame seed
• 1 piece Hot chili pepper optional ( seeded and minced )

Instructions

1. Vegetable prep

   Peel the Korean radish and carrots. Cut the vegetables into uniform batons about 4 cm long and 1 cm wide to ensure even cooking.

2. Aromatic start

   Heat oil in a sauté pan. Sauté sliced onion and minced garlic until translucent. Add chili if you want a touch of heat.

3. Braising and reduction

   Pour in water, soy sauce, brown sugar, and mirin. Bring to a boil, then lower the heat. Cover and simmer until the radish is translucent and the sauce coats the spoon by reduction.

4. Final glazing

   Remove the lid and increase heat to finish reducing the sauce until syrupy. Off the heat, add sesame oil for shine and sprinkle with sesame seeds.

Chef's tips

• The radish should be translucent all the way through; that's the sign of perfect cooking.
• Don't skip the sesame oil at the end; it provides the shine and the characteristic aroma.

Storage

Keep for up to 4 days in the refrigerator. Flavors intensify over time.