Recipe of Super Quick Homemade Korean Simmered Daikon Radish Soboro

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The ingredients needed to make Korean Simmered Daikon Radish Soboro:

1. Get 400 grams Daikon radish
2. Make ready 100 grams Ground pork (or beef or pork blend)
3. Get 4 tbsp ※ Korean all-purpose seasoning
4. Make ready ※ Or these seasonings
5. Get 1 1/2- tablespoons Gochujang
6. Get 1 tbsp Soy sauce
7. Take 1 tbsp Sugar
8. Prepare 1 tbsp Vinegar
9. Get 1 tbsp Ground white sesame seeds
10. Get 1 tsp Sesame oil
11. Prepare 2 cm Grated ginger (or tubed)
12. Make ready 1 Vegetable oil for frying
13. Get 3 cm Grated ginger (or tubed)
14. Make ready 1 Chopped green onions (leafy green onion, asatsuki chives)

Easy Korean Style Daikon Radish Salad (Musaengchae). So it makes a quick side dish. I often serve it with bossam (Korean pork wrap) and sometimes in my Bibimbap too. Daikon (大根, literally 'big root'), Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves.

Steps to make Korean Simmered Daikon Radish Soboro:

1. Cut the daikon radish (1/3 = 400 g) in half vertically, then cut into rough wedges. This makes sure that the texture of the daikon remains intact while helping it absorb all the flavors of the seasonings.
2. Put some oil in a deep frying pan and add the ground pork and ★ ginger and fry well. Add the daikon radish and stir-fry it until it's well coated with oil.
3. Add in enough water to cover the ingredients (not listed in the ingredients) and cover with a lid. When it starts to boil, reduce the heat to medium and cook for 10 minutes. When the daikon radish is about 80-90% cooked through, add the ※ seasonings.
4. Put a small lid that sits right on top of the food (otoshibuta or drop lid) and cook on low heat for 7-8 minutes. About halfway through, check on the ingredients and give the simmering sauce a quick mix. When most of the liquid has been absorbed, it's done!
5. Turn off the heat and let sit covered for about 10 minutes. Let the flavors marry and settle in. Transfer to a plate and sprinkle with chopped green onions.

I often serve it with bossam (Korean pork wrap) and sometimes in my Bibimbap too. Daikon (大根, literally 'big root'), Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. It's a delicate and flavorful side dish. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is simmered, it takes on a completely different.

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