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Mu jorim
Mu jorim (무조림): thick Korean radish rounds braised amber in soy, chilli and garlic
In Korean homes, when the winter radishes are sweet and juicy, they are cut into thick rounds and braised slowly in soy, chilli flakes and garlic until they turn amber and almost melting. Mackerel or hairtail is often cooked on top; this version leaves the fish out and uses a quick kelp broth for depth. It is even better the next day, cold, in a dosirak. The common mistake is cutting the radish thin, so it breaks up before it has absorbed the sauce. Chef's tip: simmer the radish in the broth alone first, until a chopstick slides in, and only then add the soy, so the salt does not toughen it.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb Korean radish (mu) or daikonpeeled
- 1 piece kombu (kelp)about 10 cm square
- 2 cups water
- 4 tbsp soy sauce
- 4 garlic clovescrushed
- 1 tbsp sugar
- ½ onionsliced
- 2 spring onionscut into 4 cm lengths
- 1 tsp toasted sesame oil
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Method
0/5 doneStep 1: Cut 1 ⅓ lb Korean radish (mu) or daikon into 2 cm thick rounds, then halve the large ones into half-moons.
Step 2: Put the radish in a wide pan with 1 piece kombu (kelp) and 2 cups water. Bring to the boil, then simmer over a medium-low heat, covered, for 15 minutes, until a chopstick goes in with only a little resistance. Remove the kombu.
15 minStep 3: Mix 4 tbsp soy sauce, 1 tbsp Korean chilli flakes (gochugaru), 4 garlic cloves and 1 tbsp sugar and spoon it over the radish. Scatter ½ onion around.
Step 4: Simmer, half covered, for 15–20 minutes, spooning the sauce over every few minutes, until the radish is translucent and amber and the liquid has reduced by about two-thirds.
18 minStep 5: Add 2 spring onions for the last 2 minutes, then drizzle with 1 tsp toasted sesame oil. Cool in the sauce; keep in the fridge for up to 4 days and pack the rounds with a little sauce.
2 min
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 2 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mu jorim take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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