Main ingredients 🥩
radishmirinpremium soy saucecorn syrupminced garlicminced gingerbeef dashichili oilcoarse chili powder
Lim Sung-geun's Universal Radish Stew Base
This versatile radish stew base, inspired by Namdaemun galchi jorim style, can be used as a foundation for any fish stew or dried anchovy stew.
🙋 Recommended for
- ⭐ Those who have struggled with balancing fish stew seasonings
- ⭐ Those who want to make large batches of base in advance to eliminate weekly side dish worries
Ingredients needed 🛒4 servings
- radish 1.5kg
- mirin 250g
- premium soy sauce 380g
- corn syrup 250g
- sugar 60g
- minced garlic 60g
- minced ginger 10g
- beef dashi 50g
- monosodium glutamate 0.5 tablespoon
- black pepper 0.5 tablespoon
- chili oil 50g
- coarse chili powder 300g
- water 3L
Recipe 🍳
- Cut the radish into pieces about 5 to 6 cm long depending on diameter, then slice them thickly, about 2 cm in thickness.
- In a pot, add 3L of water and mix in all seasonings except coarse chili powder: mirin, premium soy sauce, corn syrup, sugar, minced garlic, minced ginger, beef dashi, monosodium glutamate, black pepper, and chili oil.
- Add the sliced radish to the seasoned broth and turn on high heat to bring it to a boil.
- Once boiling, reduce heat to medium and simmer for exactly 30 minutes.
- Five minutes before turning off the heat (after 25 minutes of medium heat cooking), dissolve the coarse chili powder 300g in a ladle of hot broth separately, then evenly mix it into the entire pot.
- Simmer for an additional 5 minutes until the radish becomes translucent. Turn off the heat and finish. Cool completely, transfer to an airtight container, and refrigerate for later use in various dishes.
- Slice radish into thick pieces, about 2 cm thick.
- Mix all seasoning ingredients except chili powder in a pot with water.
- Add radish and bring to a boil over high heat. Once boiling, reduce to medium heat and cook for 25 minutes.
- Dissolve chili powder in hot broth, then stir into the pot and simmer for 5 more minutes to finish.
Cooking tips 💡
- Adding coarse chili powder from the beginning will result in a dark, sour color. Always add it only five minutes before turning off the heat to achieve a bright, appetizing red hue.
- Dissolving the chili powder in hot broth before adding prevents clumping and eliminates raw chili aroma.
- The base should be slightly under-seasoned since it will be further reduced during cooking—this is normal.
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