Spicy Tuna Mu Jorim (Braised Radish with Canned Tuna)
A savory side dish made by braising thick slices of Korean radish with canned tuna in a spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This braised dish uses canned tuna and thick slices of Korean radish to deliver deep savory flavor without any fishy smell. The radish is gently simmered first in anchovy broth and fish braising sauce, then the tuna is added to reduce until the sauce thickens nicely. The spicy-sweet sauce and tender radish are wonderful paired with warm rice.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Korean radish (mu)500 g
- Canned tuna200 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth4–5 cups
Seasoning
- Gochugaru (Korean chili flakes)2 1/2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Sugar (or green plum syrup (maesil-cheong))1 tbsp
- Ground black peppera little
- Instead of canned tuna, using just dried anchovies for broth is also delicious.
Steps
Prepare the ingredients
I used half of a small Korean radish (mu), which is 500 g. Prepare 1 large can of tuna, 1/2 large green onion (daepa), and 2 Cheongyang chili peppers (hot green chilies).
Add all the seasoning ingredients together and mix them ahead of time.
Cut the ingredients
Today, I sliced the radish quite thick and large.
Halve the radish lengthwise, slice it into 1.5 cm thick pieces, and diagonally slice the green onion and Cheongyang chili peppers.
Simmer the radish
Add the radish, 4 cups of anchovy broth, and all of the prepared sauce into a pot.
Bring it to a boil over high heat, then lower the heat and simmer gently so the radish absorbs the seasoning and cooks until tender.
Because the radish is cut thick, you need to simmer it for about 15 to 20 minutes.
Braise down
Add the canned tuna (including its liquid), green onion, and chilies, then braise over high heat until the liquid reduces and cooks down.
Finish
As I transferred it onto a plate, the delicious aroma filled the whole room.
It tastes like braised saury, or like braised mackerel without any fishy smell.
When you crave braised fish, simply slicing plenty of radish and braising it with a can of tuna makes a side dish that rivals any main dish—in fact, it becomes a true rice thief.
Ppunwife's tips
- Bring it to a boil over high heat, then lower the heat and simmer gently so the radish absorbs the seasoning and cooks until tender.
FAQ
Do you use the liquid from the canned tuna as well?
Add the tuna along with all of its liquid and braise down over high heat until the sauce reduces.
Can I use another ingredient instead of canned tuna?
You can also make it delicious by braising it with soup anchovies instead of canned tuna.
How thick should the radish be sliced?
It is recommended to halve the radish and slice it into thick, generous pieces about 1.5 cm thick, allowing it to braise for a longer time.
