Chinese Braised Daikon Radish

Make a comforting and healthy one-pot dinner with daikon radish and a protein of your choice! {paleo}

Make a comforting and healthy one-pot dinner with daikon radish and a protein of your choice! {paleo, gluten-free}

Wednesdays and Thursdays are always the most challenging days for a home cook, because you’ve probably used the weekend leftovers and you’re not ready for a splurge yet. They are also the days when you’re swamped with work and wish it were already Friday. The last thing you want to do is spend hours in the kitchen, to chop, cook, and clean up.

This braised daikon radish recipe is designed for exactly this type of situation.

Make a comforting and healthy one-pot dinner with daikon radish and a protein of your choice! {paleo, gluten-free}

Not only does it take merely 15 minutes of active prep and cooking time, it only uses one pot to make a comforting dinner that is packed with protein, vitamins, and fiber.

The seasoning and cooking method is similar to mapo tofu. All you need is to infuse the oil with fresh herbs, brown the ground meat (you can use any kind you like!), throw in daikon radish and the rest of the seasoning, and let it cook for 20 minutes. The dish is done once the radish becomes tender. Use a big spoon to get a little bit of everything – tender radish, ground meat, and clear broth. You’ll be surprised how easy it is to create a flavorful dish with such a few ingredients.

Make a comforting and healthy one-pot dinner with daikon radish and a protein of your choice! {paleo, gluten-free}

After returning from my gourmet trip in China, I’m now on a low carb diet to lose a few pounds. I didn’t pair rice with this dish. But if you’d like to add some carbs to your dinner and make the meal more substantial, start steaming the rice at the same time and both dishes will be finished at the same time. You can also throw in a can of beans while braising to make a bigger meal. If you have some leftovers, the dish will taste even better the second day!

Need more comforting soup and stew to survive winter? Check out these recipes for Napa Cabbage Soup with Meatballs, Korean Stew, and Spicy Chicken Noodle Soup.

Make a comforting and healthy one-pot dinner with daikon radish and a protein of your choice! {paleo, gluten-free}

5.0 from 2 reviews
Chinese Braised Daikon Radish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 2 to 4
Ingredients
  • 1 tablespoon vegetable oil
  • 2 green onions, chopped
  • 1 teaspoon minced ginger
  • 450 grams (1 pound) ground meat (beef, pork, chicken, or turkey)
  • 2 teaspoons Doubanjiang (Spicy Fermented Bean Paste)
  • 1 Daikon radish (about 700 grams / 1 pound)
  • 2 cups chicken stock (vegetable stock, or water)
  • 1 tablespoon soy sauce
  • (Optional) 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon sugar
  • 1/8 teaspoon five-spice powder (the homemade version works better)
  • 1/4 teaspoon fine sea salt or to taste
Instructions
  1. Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.
  2. Add ground meat. Cook and stir until surface turns brown.
  3. Add the doubanjiang. Cook and stir until the meat is evenly coated.
  4. Add the radish. Cook and stir to mix well.
  5. Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish turns tender. Add salt to taste.
  6. Serve with steamed rice or by itself.

 

The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe.

Chinese Braised Daikon Radish Nutrition Facts

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Meet Maggie

Hi I’m Maggie Zhu! Welcome to my site about modern Chinese cooking – including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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10 thoughts on “Chinese Braised Daikon Radish

  1. Stuart

    Made this dish last week and the flavors were great. When adding the 2 cups of broth I thought, “Oh no, too soupy.” But simmering for 20 minutes as instructed resulted in very tasty meat and tender radish. As suggested it was served with white rice which was an excellent palate cleanser … not to mention the chilled riesling.
    With the addition of scrambled eggs mixed in, the leftovers made an excellent and quick “stir-fried rice” breakfast the next morning before rushing off to work.
    I’ll do this one again!

    Reply
    1. Maggie Post author

      Hi Stuart, I’m so happy to hear you tried out this dish! It might not look very fancy, but it’s truly comforting. Yes broth does look like a lot at the beginning, but it gets better at the end 🙂 I haven’t served the dish with riesling yet but that’s on my to-do list now!
      Great idea of making a fried rice with the leftovers! It sounds very delicious.
      Happy holiday!

      Reply
  2. NJ

    Hi.. Maggid, that soya sure look comforting.However,
    if I’d like to cook This as a ‘less spicy’ version for my 3 year kids,
    Do I Juz omitted the doubanjang or is there any other adjustments I Shud make to the recipe?
    Thx
    NJ

    Reply
    1. Maggie Post author

      Hi NJ, if you have fermented black beans, you can add 2 to 3 teaspoons. They are not spicy and add nice flavors. Or you can simply skip the doubanjiang.
      Happy cooking and let me know how the dish turns out! I hope both your kids and you will enjoy the dish 🙂

      Reply
  3. Mindy B

    I needed a recipe for the large daikon radish in our CSA share, so we tried this and loved it. I For meat, used very lean ground beef, but only 1/2 lb. Added some carrots for color, and a garlic clove because we love garlic! I ubstituted hoisin sauce plus oil-preserved pepper flakes for the doubanjiang, which I didn’t have., and served it over plain Asian noodles.

    Reply
    1. Maggie Post author

      Hi Mindy, I’m glad to hear that you take the recipe to another level and created your own! It sounds very delicious and I love the colors in your dish!
      I would love to try to use hoisin sauce the next time as well. YUM!

      Reply
    1. Maggie Post author

      I’m so glad to hear you tried the dish and enjoyed it Andy! Oh yes, a bit sesame oil and Szehcuan peppercorns sound GREAT! I’ll try it myself the next time 🙂

      Reply
    1. Maggie Post author

      Hi Gemma, you can use a cinnamon stick, 1 star anise pod, 1 teaspoon fennel seeds, 2 cloves, and a small teaspoon Sichuan peppercorns (Sichuan peppercorns are optional) to replace the five spice. But if you don’t have any of those, you can skip it all together. The five spice just adds subtle flavor. The rest of the ingredients will make a flavorful enough stew 🙂
      Happy cooking and let me know how the dish turns out!

      Reply