Braised radish with pork is a savory Korean stew combining tender pork neck and soft, translucent radish simmered in a rich kelp stock. Infused with gochujang, garlic, and soy sauce, this hearty dish delivers a perfect balance of spicy, sweet, and umami flavors, making it an ideal comfort meal.

Try this recipe from W Table.

Ingredients:

  • 250 grams radish
  • 10 centimeters green onion
  • 300 grams pork neck
  • 1.5 cups kelp stock
  • 1 tablespoon rice wine
  • A pinch black pepper
  • A pinch salt

Seasoning Sauce Ingredients:

  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon corn syrup
  • 2.5 tablespoons soy sauce
  • 1/2 tablespoon minced garlic

(serves 2)

Instructions:

In a small bowl, mix the seasoning sauce ingredients.

Slice the radish into 0.5-centimeter thick half-moons. Cut the green onion into finger-length pieces and then halve them lengthwise.

Cut the pork into bite-sized pieces and marinate with 1 tablespoon rice wine, a pinch of black pepper and a pinch of salt.

In a pot, add the radish, seasoning sauce and 1.5 cups kelp stock. Bring to a simmer over medium heat and cook for about 10 minutes until the radish starts to turn translucent. Then, add the pork and continue simmering over medium heat for about 15 minutes. (Gently stir occasionally to prevent the radish from breaking apart.)

Once the pork is cooked and the sauce is reduced to a thick consistency, add the green onion and simmer briefly until cooked through.

[Source: W Table]