Chae-jorim (Korean Braised Vegetables)
Ingredients
- 400 gKorean radish (peeled and cut into batons)
- 200 gCarrot (peeled and cut into batons)
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 4 tbspKorean soy sauce
- 200 mlMineral water
- 2 tbspBrown sugar
- 2 tbspmirin
- 1 tbspSesame oil
- 1 tspSesame seed
- 1 pcHot chili pepper (seeded and minced)
Method
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.
- 1
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
Heat oil in a sauté pan. Sauté sliced onion and minced garlic until translucent. Add chili if you want a touch of heat.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 4 days in the refrigerator. Flavors intensify over time.
