Main ingredients 🥩
radishpork bellygarlicchili oilsoy sauceoyster saucechicken powder
Yeo Kyung-ok's Chinese-Style Radish Stew
A tender Chinese-style radish stew simmered with spicy-sweet chili oil and oyster sauce.
🙋 Recommended for
- ⭐ Those looking to make a unique and delicious side dish using leftover radish
- ⭐ Fans of spicy-sweet, tender-textured stewed dishes
Ingredients needed 🛒3 servings
- radish half
- pork belly 100g
- garlic 1 clove
- chili oil 3 tablespoons
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- water 1 cup
- chicken powder a pinch
- black pepper a pinch
Recipe 🍳
- Cut the radish into 1.5 cm square pieces.
- Dice the pork belly into bite-sized pieces, and mince the garlic.
- Heat a pan and add 3 tablespoons of chili oil. Sauté the pork belly and minced garlic over medium heat for about 30 seconds until the meat is cooked through.
- Add 1 tablespoon of soy sauce to enhance the aroma, then add the diced radish and stir-fry until well combined.
- Add oyster sauce, chicken powder, and black pepper, and adjust seasoning while stirring evenly.
- Pour in 1 cup of water and simmer over medium-low heat, stirring occasionally to prevent burning, for at least 15 to 30 minutes until the radish becomes soft.
- Prepare radish, pork belly, and garlic into bite-sized pieces.
- Heat a pan with chili oil, sauté the pork and garlic, then add soy sauce, radish, and stewing seasonings.
- Pour in 1 cup of water and simmer over medium-low heat until the radish becomes soft.
Cooking tips 💡
- Cutting the radish smaller or blanching it briefly in boiling water before cooking can significantly reduce simmering time.
- Simmering for at least 30 minutes results in radish as soft as cotton candy, deepening the flavor dramatically.
- You can substitute pork belly with ground pork for easier preparation and equally delicious results.
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