Chinese Braised Daikon Radish

5 from 8 votes
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This easy braised daikon radish recipe shows you how to make a comforting and healthy one-pot dinner in no time. {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!

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

More delicious winter soup recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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

Chinese Braised Daikon Radish

5 from 8 votes
Make a comforting and healthy one-pot dinner with daikon radish and a protein of your choice! {paleo, gluten-free}
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 to 4

Ingredients

  • 1 tablespoon vegetable oil
  • 2 green onions , chopped
  • 1 teaspoon ginger , minced
  • 1 pound (450 grams) ground meat (beef, pork, chicken, or turkey)
  • 2 teaspoons Doubanjiang (Spicy Fermented Bean Paste)
  • 1 Daikon radish (about 700 grams / 2 pounds)
  • 2 cups chicken stock (vegetable stock, or water)
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry) (Optional)
  • 1 tablespoon sugar
  • 1/8 teaspoon five-spice powder (the homemade version works better)
  • 1/4 teaspoon fine sea salt or to taste

Instructions

  • 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.
  • Add ground meat. Cook and stir until surface turns brown.
  • Add the doubanjiang. Cook and stir until the meat is evenly coated.
  • Add the radish. Cook and stir to mix well.
  • 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.
  • Serve with steamed rice or by itself.

Nutrition

Serving: 366g, Calories: 279kcal, Carbohydrates: 8.4g, Protein: 35.7g, Fat: 10.8g, Saturated Fat: 3.4g, Cholesterol: 101mg, Sodium: 727mg, Potassium: 760mg, Fiber: 2.1g, Sugar: 5.7g, Vitamin A: 100IU, Vitamin C: 24.8mg, Calcium: 40mg, Iron: 21.8mg
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Reader Questions and Reviews

  1. Stuart says:

    5 stars
    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!

    • Maggie says:

      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!

  2. NJ says:

    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

    • Maggie says:

      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 🙂

  3. Mindy B says:

    5 stars
    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.

    • Maggie says:

      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!

  4. Andy says:

    So good! I added a little sesame oil and Szechuan peppercorn for a little extra kick.

    • Maggie says:

      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 🙂

  5. Gemma says:

    Hi Maggie,
    Is there a substitute for the five spice powder in this recipe?

    • Maggie says:

      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!

  6. MD says:

    I cooked this dish tonight and was so surprised at how quick and tasty it was! It’s the first Chinese dish I’ve ever cooked and has definitely inspired me to keep going – it was so simple and satisfying. Thank you for also including metric units and explaining some of the ingredients such as Doubanjiang in detail – it really helped when buying them from the Asian grocers. Keep up the good work!

  7. Sera says:

    5 stars
    This was delicious, and a very easy, healthy meal to make.

    I’m also happy with the results of the homemade five-spice recipe. I too have found store-bought ones to be too aniseed so the different effect of the homemade version was a revelation!

  8. Martin G Sorenson says:

    5 stars
    Excellent. I love to find ways of cooking daikon and lately, doubanjiang . I just happened to have all of the ingredients. The doubanjiang really makes it zing… No leftovers for fried rice…..

  9. Harmony Choi says:

    5 stars
    This was AMAZING. this reminded me of my mom’s dish that i grew up eating and i’ve never been able to replicate the taste until now. Thank you!

  10. Lisa says:

    The sauce was beautiful, but unfortunately, the daikon was so bitter it took a bit of the flavor away. I did hear that if you want to take the bitterness away, you can soak the daikon in salt water.

  11. Clive says:

    5 stars
    Hi Maggie,

    I grow daikon in my garden in the Japanese mountains. This year, they’re huge. I’m looking for something that’s easy to make and doesn’t require an oven. This recipe is ideal. I believe can find the doubanjiang (known here as “tobanjan”) and the five-spice in my local supermarket. I’ve bookmarked this. Looking forward to getting started.

  12. ATX->DFW says:

    5 stars
    Always love daikon radish and really appreciated the variety. Super tasty. My whole family thoroughly enjoyed it!!!

  13. Jeanette says:

    I think there are 454 grams to 1 pound, not 700 grams as in the recipe. So my question is: Is it 700 grams or 1 pound? There is quite a difference in the amount.

    • Fred says:

      Same is true for the daikon radish. Is it 700 grams or 2 pounds (approx. 900 grams)?

      • Maggie says:

        Hi Fred, I used 700 g when I developed the recipe. But because the dish is rather forgiving and the quantity of daikon does not matter so much for a slightly bigger daikon, I put 2 lbs there just so it’s a roundup measurement. Either will work.

  14. Fred says:

    Hi Maggie,

    The dish is simmering right now! I assume you cover the pot while simmering, right?
    I’ll rate the dish after I’ll eat it this evening.

    Thanks!

    • Fred says:

      5 stars
      It’s an easy and nice dish. We scooped it over rice in a bowl. I was afraid that the doubanjiang would make it too spicy, but that was not the case. I always have the feeling that when you add spicy ingredients to a hot liquid dish (like a soup or a stew) the dish tastes spicier than when you add the same spicy ingredients to a non-liquid dish. Anyway, the amount of doubanjiang in this recipe is just how I like it.

      I kept the lid on during simmering, which was fine.

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