Siraegi Guk (Korean Perilla Radish Greens Soup)
Quick answer
- Total time
- 53 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Dried, then soaked and boiled again, the radish greens called siraegi have a chewy, fibrous bite that fresh greens lack.
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Here they are massaged with doenjang and garlic, simmered for more than twenty minutes, and turned milky white with perilla seed powder added in two batches.
Ingredients
Instructions
- 1
Feel through 300g of boiled radish greens and peel away any tough outer skins with your fingers.
Cut the greens into even 5cm lengths so they soften evenly and fit comfortably on a spoon.
- 2
Add 1.5 tablespoons soybean paste, 1 tablespoon minced garlic, and 1 tablespoon soup soy sauce to the greens.
Massage firmly so the seasoning works between the fibers instead of staying only on the surface.
- 3
Put the seasoned greens in a pot with 1.6L anchovy stock and set it over medium heat.
Once it comes to a boil, stir through any floating paste so the broth seasons evenly.
- 4
Lower the heat to medium low and simmer for at least 20 minutes.
Move on when the greens loosen and become tender, and the broth smells earthy and savory rather than sharply salty.
- 5
Add the 4 tablespoons of perilla powder in two batches, stirring immediately after each addition.
When no dry clumps remain and the broth turns milky white, simmer for 10 more minutes.
- 6
Add 1 diagonally sliced scallion and cook for only 3 more minutes.
Turn off the heat when the perilla powder is evenly dispersed and the greens are tender.
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Turn these ingredients into two more meals
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Korean Perilla Radish Soup
perilla powder, green onion
Korean Dried Radish Greens Doenjang Kalguksu
boiled radish greens, perilla powder
Chwinamul Perilla Muchim
perilla powder, green onion