Braised Radish

20231110, #breakfastdiary 888, 0°C/partly cloudy A little while back in Guangzhou, I spotted a genuinely gorgeous, good-looking radish and fell for it at first sight — and just now the right recipe caught my eye, so I'm bringing it to breakfast. Slice the radish into 2cm-thick rounds, trim off a thick layer of skin, and score both sides. Boil thoroughly for about 20-30 minutes. Mix mayo, gochujang, and egg yolk to make the sauce. Poke the radish to check it's cooked through, drain, place on a baking tray, spoon the sauce on top, and bake in a 180°C oven for 10-20 minutes. Finish with chopped scallions~