November 21st, 2024
Recipes
Spicy Braised Radishes
Valentina P
- Difficulty
•
- Time 15"
Tender braised daikon radish simmered in mildly spicy gochujang paste or sriracha for a healthy, satisfying vegetable side dish.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (1 pound) daikon radish(es)
- 1 heaping tablespoon ginger, sliced into matchsticks
- 1 tablespoon olive oil
- 1 tablespoon tamari or coconut aminos (we like this one)
- 1 tablespoon gochujang paste (we like this one) or sriracha
- 1/2 tablespoon mirin or sake
- chopped scallions (optional, for topping)
Instructions
- Step 1: Peel the daikon radish and slice it into pieces. We like to use the Rangiri cutting method, which is when you cut the radish diagonally while rotating the vegetable a quarter between each cut. Any method you prefer will work.
- Step 2: Peel and thinly slice the ginger. In a pan, heat the olive oil over medium-high heat. Add the ginger and cook for about 30 seconds before adding the radish pieces.
- Step 3: Stir-fry the radish several minutes, or until the surface gets a little color.
- Step 4: Pour in the tamari or aminos, gochujang or sriracha, and mirin or sake into the pan. Add a generous splash of water to the pan, so that there is a thin layer of water coating all of the radish pieces. Stir and lower the heat to medium.
- Step 5: Cover with a lid for 10 minutes to simmer. If the water cooks off, add another splash of water. After the 10 minutes, remove the lid and let any residual water cook off.
- Serve: Top with optional scallions and enjoy.
Recipe Notes
Recipe adapted from Cook Like Asian's Braised Daikon Radish.
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Spicy Braised Radishes
PT15M 1 (1 pound) daikon radish(es) 1 heaping tablespoon ginger, sliced into matchsticks 1 tablespoon olive oil 1 tablespoon tamari or coconut aminos (we like this one) 1 tablespoon gochujang paste (we like this one) or sriracha 1/2 tablespoon mirin or sake chopped scallions (optional, for topping) Gluten Free Vegan Low-Carb 2 Servings
Ingredients:
