Korean Perilla Radish Greens Shrimp Stew
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Deulkkae mucheong saeu jjigae is a hearty stew made with radish greens, medium shrimp, and four tablespoons of perilla seed powder stirred into an anchovy-kelp stock base.
Read more
Radish greens rather than dried sigeumchi give the stew a tender but substantive chew, and they absorb the savory broth well during cooking. Doenjang and soup soy sauce season the stock without overpowering the perilla, which contributes a deep, earthy nuttiness that defines the broth's character. As the shrimp cook, they release a clean briny sweetness that adds another layer of savory depth. Blanching and rinsing the radish greens before adding them removes any bitter edge and keeps the broth clear. The result is a sturdy, old-fashioned home-style stew with a well-rounded, deeply satisfying flavor.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Heat
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.
- 3Control
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Radish greens and medium shrimp simmer in a nutty deulkkae mucheong saeu jjigae.
- Finish cue
- 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.
- Avoid this
- Do not overcook shrimp to keep them bouncy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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