Siraegi Guk (Korean Perilla Radish Greens Soup)
Quick answer
- Total time
- 53 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Deulkkae siraegi guk is a rich, nutty Korean soup made by simmering dried radish greens that have been pre-seasoned with doenjang and soup soy sauce in an anchovy broth for at least twenty minutes.
Read more
Siraegi, which refers to radish leaves that have been dried and then rehydrated before cooking, carries a concentrated earthiness and a fibrous, chewy texture that fresh greens cannot replicate. Massaging the greens with doenjang and garlic before they go into the pot allows the fermented seasoning to penetrate into the fibers over the extended cooking time rather than merely coating the surface. The anchovy broth beneath provides a clean, saline umami that supports the deeper, fermented notes of the doenjang without competing. Perilla powder added in two separate additions dissolves evenly through the broth without clumping, turning the liquid an opaque, milky white and thickening it to a consistency that clings to each spoonful and gives the soup its characteristic weight. Green onion added during the final three minutes of cooking contributes a fresh, sharp aroma that sits lightly on top of the perilla fragrance, completing the layered, hearty character of the soup.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Deulkkae siraegi guk simmers doenjang-seasoned radish greens in a rich, nutty perilla and anchovy broth.
- Finish cue
- Turn off the heat when the perilla powder is evenly dispersed and the greens are tender.
- Avoid this
- Feel through 300g of boiled radish greens and peel away any tough outer skins with your fingers.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
53min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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