Throw Some Spam In It

February 24, 2015

Koreans love the daikon radish. We eat it fermented (kimchi-style), pickled, cooked in soups, served with braised meats and even raw sometimes (it's a little spicy in its raw form).

In my kitchen, I usually pickle daikon to make some delicious pickled goodies, Vietnamese-style.

One of my favorite cooked daikon recipes is in its braised form. It wasn't exactly something Grandma made for us growing up, but it does remind me of home.
And it's so simple to make! Today I used Spam, because the addition of Spam to any Korean dish makes it infinitely better; you could also use raw shrimp. And I used mushrooms but I also have tried it with cabbage and it was super tasty.

Braised Daikon with Tofu adapted from Beyond Kimchee
2 1/2 tbs low sodium soy sauce
1 tbs Korean chili flakes (gochugaru)
2 garlic cloves, minced
1/4 cup chicken broth
1 tsp sesame oil
1 tbs canola oil
1 small onion
1 small daikon radish, cut into 1/8 inch slices
1/4 cup cubed Spam
1/4 cup diced mushrooms
1/2 of a 15 oz package tofu, cut into 1/4 inch slices
1 green onion, sliced thinly
1. In a small bowl, combine soy sauce, chili flakes, garlic, chicken broth and sesame oil together. Set aside.
2. Heat pot over medium heat and add in oil. Add in onions and radish. Then layer spam, tofu and mushrooms on top of onions and radish.
3. Add soy sauce mixture to pot and cover with lid. Let it come to a slow boil and then reduce heat and simmer for 10-15 minutes, or until daikon is softened.
4. Served on top of a bowl of rice. Sprinkle green onion over top.
5. Enjoy!

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