Korean Seasoned Radish Greens
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Pulling radishes in autumn, at kimchi-making time, leaves a pile of radish greens.
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Dried, they become siraegi; boiled and dressed right away, they become this namul. It is seasoned with doenjang and soup soy sauce and finished with ground perilla seeds, which thicken it.
Ingredients
Instructions
- 1
Rinse 300 g blanched radish greens once more in cold water to soften bitterness, then squeeze firmly without crushing the stems.
Cut into 5 to 6 cm lengths and mix stems and leaves evenly.
- 2
In a bowl, loosen 1 tablespoon doenjang with 1 tablespoon soup soy sauce and 1 teaspoon minced garlic until no thick lumps remain.
Mix in 1 tablespoon perilla oil to make a smooth seasoning base.
- 3
Add the radish greens to the seasoning and toss with your fingertips, opening up the stems so the paste reaches between the strands. Let them sit for about 2 minutes so the saltiness begins to absorb.
- 4
Put the seasoned greens and 80 ml water in a pan over medium heat.
Once it starts bubbling, cook for about 5 minutes, turning the greens occasionally, until the stems bend easily and the liquid reduces.
- 5
When only a shallow layer of moisture remains, lower the heat and sprinkle in 1 tablespoon perilla seed powder.
Stir well so it does not clump, then cook 3 more minutes until the coating thickens.
- 6
Turn off the heat and drizzle in the remaining 0.5 tablespoon perilla oil for aroma.
Taste while warm, add a little more soup soy sauce only if needed, then cool for 10 minutes before serving.
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