Spicy tuna with Korean radish (mu) simmered in sauce.
Braising⏱ 45min👥 4 servings
Ingredients
- One large can (or two small cans) of Gochu Tuna.
- 1 kg of Korean radish.
- A handful of green onions.
- 600 ml of water.
- 8 tablespoons of soy sauce.
- 2 tablespoons of honey (or substitute with 2 tablespoons of corn syrup or 1 tablespoon of sugar).
- 2 tablespoons of gochugaru (Korean chili powder).
- 1 tablespoon of minced garlic.
- 3 tablespoons of "matsul" (Korean rice wine).
Instructions
1
Cut the Korean radish into half-moon shapes about 1.5 cm thick, and slice the green onions diagonally into large pieces. Prepare these ingredients.
2
Place the Korean radish in a pot and add 600ml of water, ensuring that the radish is partially submerged.
3
Add soy sauce, corn syrup (or honey), gochugaru (Korean chili powder), minced garlic, tuna in oil (including the oil), and cooking wine.
4
Cover the pot and bring it to a boil. Then, reduce the heat to medium and simmer for 30 minutes.
5
Add the green onions, cover again, and simmer for another 10 minutes until the Korean radish is tender.
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