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We hope you got benefit from reading it, now let’s go back to korean simmered daikon radish soboro recipe. To cook korean simmered daikon radish soboro you need 14 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Korean Simmered Daikon Radish Soboro:
- Get 400 grams Daikon radish
- Use 100 grams Ground pork (or beef or pork blend)
- Provide 4 tbsp ※ Korean all-purpose seasoning
- Use ※ Or these seasonings
- Provide 1 1/2- tablespoons Gochujang
- Prepare 1 tbsp Soy sauce
- Prepare 1 tbsp Sugar
- Take 1 tbsp Vinegar
- Take 1 tbsp Ground white sesame seeds
- Get 1 tsp Sesame oil
- Get 2 cm Grated ginger (or tubed)
- You need 1 Vegetable oil for frying
- Provide 3 cm Grated ginger (or tubed)
- Use 1 Chopped green onions (leafy green onion, asatsuki chives)
Steps to make Korean Simmered Daikon Radish Soboro:
- Cut the daikon radish (1/3 = 400 g) in half vertically, then cut into rough wedges. This makes sure that the texture of the daikon remains intact while helping it absorb all the flavors of the seasonings.
- Put some oil in a deep frying pan and add the ground pork and ★ ginger and fry well. Add the daikon radish and stir-fry it until it's well coated with oil.
- Add in enough water to cover the ingredients (not listed in the ingredients) and cover with a lid. When it starts to boil, reduce the heat to medium and cook for 10 minutes. When the daikon radish is about 80-90% cooked through, add the ※ seasonings.
- Put a small lid that sits right on top of the food (otoshibuta or drop lid) and cook on low heat for 7-8 minutes. About halfway through, check on the ingredients and give the simmering sauce a quick mix. When most of the liquid has been absorbed, it's done!
- Turn off the heat and let sit covered for about 10 minutes. Let the flavors marry and settle in. Transfer to a plate and sprinkle with chopped green onions.
Korean Simmered Daikon Radish Soboro Recipe By Cookpad An READ Millet Flour Nutritional Value.. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is. A simple braised white radish (daikon) becomes a surprisingly tasty dish when cooked in a thick soy flavoured sauce with pork mince (ground pork).
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