Chinese Braised Daikon Radish

October 18, 2019

Chinese Braised Daikon Radish


  • 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 / 1 pound
  • 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


  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.

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