Dinner Banchans 6: Mu Jorim, Cabbage Japchae, Mandu

Ingredients

• 1 small piece, about the length of your index fingerKorean radish
• 7shiitake mushrooms
• 7.5 ml (½ tablespoon)sesame oil
• 240–480 ml (1–2 cups), or just enough to submerge the radish piecesreserved mushroom soaking water
• 45 ml (3 tablespoons)soy sauce
• 7.5 ml (½ tablespoon)sugar
• 15 ml (1 tablespoon)gochugaru
• 30 ml (2 tablespoons)mirim
• 1 piece, about the size of an iPhonedashima
• to taste, optionalsesame seeds, for garnish
• to taste, optionalspring onions, for garnish
• 1 large handfulchopped cabbage
• ⅓red pepper
• ⅓yellow pepper
• 3shiitake mushrooms
• ½onion
• 2asparagus spears
• 150 gpork, or substitute beef or chicken, or omit
• to tastesalt and pepper
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)sugar
• 15 ml (1 tablespoon)honey
• 15 ml (1 tablespoon)oyster sauce
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)minced spring onion
• 15 ml (1 tablespoon)sesame oil
• a few shakesblack pepper
• 5 piecesmandu
• 30 ml (2 tablespoons)oil
• 45 ml (3 tablespoons)water
• a drizzlesoy sauce, for garnish

Instructions

1. 1

   Soak the mushrooms

   Put the shiitake mushrooms in a bowl and cover with about 710 ml (3 cups) of hot, but not boiling, water. Leave them to soak for 10–15 minutes.

2. 2

   Prepare the radish

   Cut off a piece of Korean radish about the length of your index finger. Peel it and cut it into bite-sized chunks.

3. 3

   Prepare the mushrooms

   After 15 minutes, lift the mushrooms out of the soaking water and keep the water. Remove the stems and cut the mushrooms into smaller pieces.

4. 4

   Fry the vegetables

   Heat a wok or large pot over medium-high heat and add 7.5 ml (½ tablespoon) sesame oil. When hot, add the chopped mushrooms and radish and stir-fry for 1 minute.

5. 5

   Add the braising liquid

   Pour in enough reserved mushroom water to just cover the radish, about 240–480 ml (1–2 cups). Add 45 ml (3 tablespoons) soy sauce, 7.5 ml (½ tablespoon) sugar, 15 ml (1 tablespoon) gochugaru, 30 ml (2 tablespoons) mirim and the dashima.

6. 6

   Braise the radish

   Bring the liquid to the boil, then remove the dashima. Cover the pot, reduce the heat to low and gently simmer for 15–20 minutes, stirring occasionally. The broth should reduce by about half and the radish should become very soft.

7. 7

   Plate the mu jorim

   Turn off the heat and lift the radish and mushrooms onto a plate. Spoon some of the broth over them and garnish with sesame seeds and spring onions, if using.

8. 8

   Prepare the vegetables

   Thinly slice a large handful of cabbage. Cut the peppers, onion and three shiitake mushrooms into thin strips. Slice the asparagus diagonally into thin pieces.

9. 9

   Mix the japchae sauce

   Stir together 15 ml (1 tablespoon) each of soy sauce, sugar, honey, oyster sauce, minced garlic, minced spring onion and sesame oil. Add a few shakes of black pepper.

10. 10

    Cook the pork

    Heat a frying pan with some oil over medium-high heat. Add the pork and season with a few shakes of salt and pepper. Cook until the meat is no longer pink.

11. 11

    Stir-fry the vegetables

    Add all the vegetables except the chopped cabbage. Stir-fry until they begin to soften, paying particular attention to the asparagus.

12. 12

    Finish the japchae

    Add the cabbage and the mixed sauce. Toss and stir-fry until the cabbage is soft, then turn off the heat, plate the stir-fry and garnish with sesame seeds.

13. 13

    Thaw the mandu

    Take the mandu out of the freezer and let them thaw at room temperature so they cook evenly.

14. 14

    Crisp the mandu

    Heat a frying pan over medium heat. Add some oil, then place the mandu in the pan and cook until the bottoms are golden brown and crisp.

15. 15

    Steam the mandu

    Add 45 ml (3 tablespoons) water and immediately cover the pan. Steam, covered, for 2–3 minutes.

16. 16

    Serve the mandu

    Remove the mandu from the pan, plate them and drizzle with soy sauce.

What are banchan?

Banchan are small Korean side dishes served alongside a meal, often offering different flavours and textures at once. This dinner pairs mu jorim, a braised radish dish, with a cabbage stir-fry inspired by japchae and pan-fried mandu.

The combination works because each part brings something distinct: tender, spicy-savoury radish; a sweet and glossy vegetable stir-fry; and dumplings with crisp bottoms and soft tops.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 36g protein, 74g carbs, 45g fat.

The pork and mandu provide most of the protein, while the radish, vegetables, sugar, honey and dumpling wrappers contribute carbohydrates. The cooking oils, sesame oil and pork account for much of the fat. To balance the plate, serve moderate portions of each dish and add extra cabbage or other vegetables alongside.

The mu jorim base

Mushroom water: keep the soaking liquid after removing the shiitake. It gives the braising broth a savoury flavour, and you only need enough to cover the radish.

Dashima: add it to the liquid as it heats, then remove it once the broth boils. The radish and mushrooms continue cooking in the seasoned broth.

Cutting for the stir-fry

Thin strips: slice the peppers, onion and mushrooms thinly so they cook quickly in the pan. Cut the asparagus on an angle into similarly thin pieces.

Cabbage: keep it separate until the other vegetables have started to soften. It goes in later with the sauce, so it can cook without the more delicate vegetables becoming too soft.

Getting the timing right

Radish: allow 15–20 minutes of gentle simmering, stirring now and then. It is ready when very soft and the broth has reduced by about half.

Mandu: brown the bottoms first, then add the measured water and cover straight away. The 2–3 minutes of steaming finishes cooking them while keeping their browned side crisp.

Checking texture and doneness

Vegetables: cook the asparagus and other vegetables until they begin to soften before adding the cabbage and sauce. Continue until the cabbage is soft, as the method specifies.

Pork: add the vegetables once the pork has lost its pink colour. If using a substitute, follow the same visual cue before moving on to the vegetables.

Serving the three dishes

Serve the mu jorim with a little of its broth spooned over the top, and finish it with sesame seeds and spring onions if you like. The japchae-style stir-fry can be plated alongside it with a sesame seed garnish.

Serve the mandu straight from the pan with a small drizzle of soy sauce. Having all three dishes ready together lets you enjoy the contrast of soft, crisp and lightly chewy textures.

Recipe notes & tips

• Use hot rather than boiling water to soak the shiitake mushrooms.
• Keep the mushroom soaking water; add only enough to cover the radish pieces.
• Stir the radish occasionally as it simmers so it cooks evenly in the reduced broth.
• Mix the japchae sauce before heating the pan so it is ready when the cabbage goes in.
• Have the mandu thawed before cooking for more even results.
• Cover the pan immediately after adding water to the mandu so the steam stays inside.

Variations

• Swap the pork: use beef or chicken in the stir-fry, as suggested in the recipe.
• Skip the meat: leave out the pork for a vegetable-only japchae-style stir-fry.
• Adjust the heat: use less gochugaru in the mu jorim for a milder braise.
• Add the garnishes: finish the radish with sesame seeds and spring onions if you have them.
• Change the dumpling dip: serve the mandu with soy sauce on the side instead of drizzling it over.

Common mistakes to avoid

• Discarding the soaking water: reserve it for the mu jorim broth.
• Adding the cabbage too early: wait until the other vegetables have started to soften.
• Boiling the radish hard: keep it at a gentle simmer over low heat.
• Leaving the mandu uncovered after adding water: put the lid on immediately to steam them.
• Overcooking the mandu after steaming: cook them covered for just 2–3 minutes.

How to store

Refrigerate leftover dishes in separate airtight containers and eat within 3 days. Reheat the radish and stir-fry in a pan or microwave until hot; reheat the mandu in a frying pan to help restore their crisp bottoms.

Frequently asked questions