Soy-Braised Vegetable Jjim (Korean Vegetable Stew)
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons neutral oil, such as safflower or canola
- 8ounces cremini mushrooms, trimmed and halved or quartered if large
- Kosher salt and black pepper
- 3scallions, finely chopped, plus more for garnish
- 2tablespoons minced garlic
- 2teaspoons minced fresh peeled ginger
- ¾cup low-sodium soy sauce
- 3tablespoons turbinado sugar or 2 tablespoons light brown sugar
- 1½pounds russet potatoes, peeled and cut into 1-inch cubes
- 1pound Korean radish, peeled and cut into 1-inch cubes
- 1pound kabocha squash, peeled, seeded and cut into ½-inch cubes
- 8ounces large carrots, peeled and sliced into ½-inch-thick rounds
- Steamed rice, for serving
- Kimchi and toasted sesame oil, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
492 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 83 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 16 grams protein; 1827 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 425 degrees. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until they start to soften, about 3 minutes. Add remaining 1 tablespoon oil, scallions, garlic and ginger, stirring constantly until fragrant, about 1 minute. Add soy sauce, sugar, potatoes, radish, 1 teaspoon black pepper and 1 cup of water, and mix well. Bring to a boil over high heat.
- Step 2
Cover and bake for 15 minutes, then stir in squash and carrots until well incorporated. Cover and bake until all the vegetables are tender, about 15 minutes longer.
- Step 3
Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.
Private Notes
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Cooking Notes
Richard
Just based on the soy sauce alone, this comes to about 1,600 mg sodium per serving. The recipe recommends seasoning the mushrooms with salt while cooking, and if you also add the optional kimchi, this would add lots of additional sodium. 1,600 mg of sodium is what I aim for in terms of one day's total intake. Whatever your limits, be forewarned that this dish is a "sodium bomb." You might want to start with lower amounts of soy sauce and with no salt, and then adjust accordingly.
Zach
Delicious base flavors that allow for easy substitution of other root vegetables (though, definitely stick with kabocha squash.) The carrots and squash needed a bit longer to cook, so I recommend throwing those in a bit earlier. I also found it slightly over-salted and would cut the soy sauce to 1/2 cup. Toasted sesame seeds added a crunch that complemented the soft root vegetables.
Ann in Long Beach
Some tricks: Kabochas are easiest to peel when cut in half with your strongest knife, then attacked with a potato peeler. Scoop out seeds and cut into chunks to roast or stew. BUT you can also just wash the outside and then put the whole uncut, unpeeled squash into a 425-degree oven and bake until easily pierced with a fork, at which point you take it out, let it cool, cut it in half, and scoop out the seeds and then flesh. OR you can not peel it, as the peel is edible - just darkens the stew.
Sue
Daikon and Korean (moo) radish are closely related and interchangeable in virtually every instance. Korean radish is often a bit sweeter and the textures can differ slightly, but they work the same way and you'll never know the difference in a dish like this.
Julie
You can also throw whole squash in microwave and mic it for 3-4 mins just until the outer skin softens a bit making it easier to peel safely once it's cooled a bit.
Karen
Thank you Ann in Long Beach for the confidence to bake the kabocha. I have been known to stare at the lovely vegetable in puzzlement until it rots. And then pretend it was a decoration.
Ivy
Richard, I usually dilute my soy sauce with water without anyone really noticing 50/50. It's quite a bit cheaper than buying low sodium soy sauce.
Cody Harrell
Loved this recipe! I took the warnings about the soy sauce and only used a third of a cup, but I added several squirts of fish oil and probably a heavy tablespoon of gochujang for some heat. And I did 18 minutes per roast, rather than 15. The sesame oil at the end can’t be optional—it adds a nice toastiness that counteracts the homogeneity of the root vegetables. But the kabocha and carrot highlight sweetness among the umami of the potato and radish. I am SO happy with how this turned out!
Margaret
Sweet potatoes? White-flesh Korean ones are called goguma. Others would be fine I'm sure.
Sharanya
Salty but good. Cut out potatoes and added more mu and kabocha. Good with fried tofu!
Sharon
I made this without the baking step, just braised the veggies in the pot. I also skipped potatoes as we didn't have any. On the advice of commenters I used less soy sauce and I also put in less water since I didn't have quite as much without the potatoes. Turned out very tasty and my friends loved the contrast of the various components.
Shira T
Simple, excellent, and warming! I used regular mushrooms (thick-sliced) and replaced 1/4 cup of the soy sauce with water.
Judy A
Use more mushrooms! Cut down on the soy - I used 1/4 C, 1/4 coconut aminos, 1/4 C water. Also, do the potatoes and radish for 10 min, add carrots & squash & cook for 20 min. Delish!
Ella
Used 800g peeled potatoes, 300g mushrooms, 450g peeled radish (regular white one, the only one available in a normal German grocery store), 450g peeled Hokkaido, 250g peeled carrots. Added 1/3 cup additional water and 1/3 cup mirin. Accidentally used 3 tbsp brown sugar. After 20min in the oven at 200°C the vegetables were done. All in all a very pleasant dish that I'll surely make again.
Ultrabuttercup
Couldn't get this to cook through even with 20 extra minutes in the oven. Smelled terrific, but I feel it would have been better simmering on the stove, waste of time baking like this.
CJ
Good but a little boring. Next time I’d bump up all the aromatics and reduce the potatoes.
Sharanya
Salty but good. Cut out potatoes and added more mu and kabocha. Good with fried tofu!
Patricia Pugh
I made this last night. Had high hopes. Followed the recipe exactly. After 30 minutes in the oven the stew was completely dry but we dutifully put it over rice. The vegetables were nicely done but without any sauce to speak of it was dry and salty and pretty much inedible. Waste of product and money and time. No more NYT recipes for me. So many just don't turn out and I am not a novice cook - 50 years of cooking for my family.
Olive Twist
Peeling the kabocha is unnecessary; it's fine with the skin. We've made this a few times, and yes, it makes an ENORMOUS quantity, at least enough for 8 as part of a meal. It is very starch-heavy, so it needs some side dishes and something green. We threw together a cucumber salad (crunch is needed with the soft stew) and some cold silken tofu with a quick chili crisp-based sauce.
Seamar
I used Japanese Kuri squash, which has a sweet, somewhat nutty flavor. The dish turned out rather hot due to the black pepper; try reducing by half if you are feeding kids or anyone who doesn't care for the heat. Overall it was surprisingly good!
LindaB
Delicious! Baking was a great idea. Cut the recipe in half more or less to serve 2. Wouldn’t have minded a little more ginger and garlic. Used honey instead of sugar. Added extra firm tofu the last five minutes. Definitely a keeper!
Jeanie
This was a perfect chilly, rainy day meal! I reduced the soy sauce and added kale because I had some on hand. I will make this again!
Deborah from Sydney
I am so happy with this dish. I threw in some cubed firm tofu and frozen edamame to make it more of a complete meal and added a spoonful of gochuchang sauce, some mirin and sherry. I agree with others that the carrots need to be included from the start to make sure they are cooked through. Delicious!
Chris in Vancouver
The cooking time or temperature for this is way off. Everything became too soft. I added some Chinese chili-garlic paste, which was good. I'd try this again, but add some more interesting flavours. and cook at maybe 350. It has potential, but this was a bust because of the texture.
Chris
Is "Korean radish" the same as lo bok?
Su
Yes, or moo radish.
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