Soy-Braised Vegetable Jjim (Korean Vegetable Stew) Recipe (2024)

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.

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.

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.

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.

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.

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.

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.

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 hom*ogeneity 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!

Sweet potatoes? White-flesh Korean ones are called goguma. Others would be fine I'm sure.

Salty but good. Cut out potatoes and added more mu and kabocha. Good with fried tofu!

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.

Good but a little boring. Next time I’d bump up all the aromatics and reduce the potatoes.

Salty but good. Cut out potatoes and added more mu and kabocha. Good with fried tofu!

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.

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.

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!

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!

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!

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!

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.

Is "Korean radish" the same as lo bok?

Has anyone tried this in a crockpot or instantpot?

Favor was good. This makes a ton of stew, especially with rice. Pretty easy, and drizzling sesame oil over the rice tasted good.

I cut the recipe in half and it is perfect for three dinners. I didn't include squash (not a fan), and I used turnip instead of radish (not a real sub ofc, just another root veg). Added all veg at once. Next time, use 1lb potato.1/4 cup of dark soy sauce, and reduced it down with water to make about 1/2 a cup. I also stirred in 1/2 tbs of gochugang and a few shakes of fish sauce. Cooked for 18 minutes, stir, then another 15. Top with scallions.Eat with steamed greens and rice.

My russet potatoes sort of disintegrated into the sauce while the carrot and squash were undercooked. I might swap when I add the potatoes/radish and squash/carrot next time. Delicious!