Korean Perilla Radish Greens Shrimp Stew
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Blanched radish greens, rather than dried siraegi, sit in a broth made thick and nutty with four tablespoons of perilla seed powder.
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The shrimp are added well after the greens, which need about ten minutes to soften; shrimp left in that long turn firm instead of springy.
Ingredients
Instructions
- 1
Prepare 250g of pre-blanched and rinsed radish greens by cutting them into 4 cm pieces, then peel 280g of medium shrimp and remove the digestive tracts for a clean flavor.
- 2
Pour 1200ml of anchovy-kelp stock into a pot and dissolve 1 tablespoon of doenjang through a fine sieve, then heat over high until the broth reaches a rolling boil.
- 3
Add 120g of sliced onion and the radish greens, then simmer on medium heat for 10 minutes until the greens become tender and absorb the savory stock deeply.
- 4
Incorporate the shrimp, 1.5 tablespoons of minced garlic, and 1 tablespoon of soup soy sauce, cooking for 5 minutes until the shrimp turn pink and release their briny sweetness.
- 5
Add 4 tablespoons of perilla seed powder, stirring carefully to prevent clumps, and simmer for 3 more minutes until the broth thickens slightly and develops a rich, nutty character.
- 6
Toss in 60g of diagonally sliced green onions and bring to a final quick boil to infuse the aroma, then immediately turn off the heat to serve while hot.
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