You can make this dish with a meat, vegetable or anchovy broth. I used homemade anchovy broth (see instructions below). It’s a delicious way to use every part of the daikon. I’ve made this with other vegetables as well, carrots, zucchini, celery. You can make this dish with anything vegetable you happen to have on hand in the fridge.
1/4 cup fermented soy bean paste (see image below)
1 cup homemade anchovy broth
1 bunch korean daikon including greens part
**cut daikon in thinly sliced squares and chop greens
1 yellow onion
1 package of firm tofu
1/2 bunch of scallions
Directions:
1. Combine soybean paste, water and anchovy broth in a large pot and bring to a boil. Stirring occasionally to break down the paste.
2. Add daikon, greens, and onion. Cook on medium heat for 20 minutes. If you like the vegetables softer, cook for longer. The greens can be tough sometimes so you may want to check the texture of the greens and cook longer if you want a softer bite.
3. Add tofu and scallions right before serving.
4. Serve with Rice and Kimchi
Homemade Anchovy Broth:
I make a large batch of this broth and freeze in 1 cup portions to have it easily available.
Ingredients:
8 oz of dried dashi anchovies (see image below)
8 cups of water
2 large pieces of dashima kelp (see image below)
Directions: combine all ingredients and boil for 20 minutes. Let cool, strain and store.
You can purchase these Korean ingredients at most Asian markets
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