Korean-Style Braised Beef and Daikon Radish

Korean-Style Braised Beef and Daikon Radish

The slight spiciness warms your body up even more

Cooking time
60 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

200 g (7 oz.)

700 g (1-1/2 lbs.)


cooking oil

1 Tbsp


1 Tbsp


  1. Gently soak the shiitake mushrooms in water, remove the stems, and cut them in half if large. Add water to that used for soaking until there is 1-1/2 cups.
  2. Cut the daikon radish into 2 cm (3/4 in.) thick round slices. Thickly peel and cut them in half. Coarsely cut the daikon radish leaves, then remove the red chili pepper stem and take out the seeds.
  3. Heat the cooking oil in a pan and cook the beef. Transfer the beef to a pot, then add the daikon radish and shiitake mushrooms and cook together in the pot. Sprinkle on sake, and put in the water used for soaking the mushrooms. When it comes to a boil, lower the heat and remove the scum. Add the red chili pepper, ginger root and (A), cover and cook for 20 minutes.
  4. Add half of the soy sauce and cook for 20 more minutes. When done, add the rest of the soy sauce and daikon radish leaves, and cook for 5 additional minutes.

Cooking Basics

Shiitake mushrooms - removing the hard base

The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.

Daikon radish - thickly peeling the skin

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended. The peeled skin can be used for "kinpira", a Japanese sauteed and simmered dish flavored with soy sauce, mirin and sugar.

Ginger - thinly sliced

Peel the skin of the ginger knob, and then thinly slice it from end to end.


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