Braised Radish and Tofu Rice Bowl

Steps

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1. 1
   Wash and cut the radish into bite-sized chunks.
   ≈0:00
2. 2
   Add water and the cut radish along with a handful of dried anchovies to a pot and bring to a boil.
   ≈0:09
3. 3
   Cut the tofu into similar-sized chunks as the radish, pat dry with paper towels, and lightly season with salt.
   ≈0:24
4. 4
   Heat a skillet over medium heat with some oil, then pan-fry the tofu until golden brown on both sides.
   ≈0:39
5. 5
   By the time the tofu is golden, the radish should be very tender. Turn off the heat.
   ≈0:54
6. 6
   Layer the fried tofu and cooked radish alternately in a wide pot or pan.
   ≈1:01
7. 7
   Thinly slice half an onion and place it in the center among the tofu and radish layers.
   ≈1:14
8. 8
   Make the sauce by combining gochujang, red chili powder, minced garlic, soy sauce, anchovy fish sauce, and soju in a bowl; mix well.
   ≈1:22
9. 9
   Pour the prepared sauce evenly over the tofu and radish. Rinse the sauce bowl with the anchovy broth and add that to the pot as well.
   ≈1:41
10. 10
    Pour the remaining anchovy broth into the pot and bring to a boil over high heat.
    ≈1:50
11. 11
    Once boiling, gently stir the sauce and reduce over high heat until the liquid reaches your desired consistency. Since the tofu and radish are already cooked, this happens quickly.
    ≈1:57
12. 12
    Once the sauce reaches the desired consistency, chop the scallion and sprinkle over the top to finish.
    ≈2:11