Siraegi Guk (Korean Perilla Radish Greens Soup)
Creamy, nutty, and deeply warming - this siraegi guk (dried radish greens soup) gets its velvety texture from perilla powder stirred into an anchovy-doenjang broth. The greens, which are dried and then rehydrated before use, carry a concentrated, earthy flavor and a fibrous chew that fresh vegetables cannot replicate. Massaging the greens with doenjang, garlic, and soup soy sauce before simmering allows the fermented seasoning to penetrate deep into the fibers over twenty minutes of cooking. Perilla powder added in two separate batches dissolves evenly without clumping, turning the broth an opaque, milky white with a thick, creamy consistency that clings to each spoonful.
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Instructions
- 1
Trim tough fibers from radish greens and cut into 5 cm lengths.
- 2
Mix greens with doenjang, garlic, and soup soy sauce.
- 3
Add seasoned greens and anchovy stock to a pot; simmer for 20 minutes.
- 4
Stir in perilla powder and simmer 10 minutes, preventing lumps.
- 5
Add green onion and cook 3 more minutes to finish.
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