Korean Dried Radish Leaf Rice
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Siraegi, dried radish greens boiled until tender, steam on top of the rice, and nothing seasons the pot.
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Each person stirs in a doenjang and soy paste with chili flakes and green onion, a spoonful at a time, and decides how salty the bowl gets.
Ingredients
Instructions
- 1
Rinse 1.5 cups of rice until the water runs mostly clear, then soak it for 30 minutes.
Drain it in a sieve for 5 minutes so the measured cooking water does not make the rice too wet.
- 2
Squeeze the boiled dried radish greens well to remove excess moisture, then check for any very tough stems.
Cut the greens into 5 cm lengths so they spread evenly through the rice after cooking.
- 3
Put the soaked rice and 1.5 cups of water into a pot, then level the surface without packing it down.
Spread the greens over the rice so they steam evenly and do not catch on the bottom.
- 4
Cover the pot and heat on high until strong steam rises, then lower the heat and cook for 15 minutes.
Do not open the lid during cooking, or the rice may lose steam and stay firm inside.
- 5
Turn off the heat and let the pot stand, covered, for 5 minutes.
When the grains look plump and the greens smell earthy, gently fluff from the edge with a rice paddle to avoid crushing the rice.
- 6
Mix 1.5 tablespoons doenjang with soy sauce, sesame oil, red pepper flakes, minced garlic, and green onion.
Add the sauce to the rice a little at a time, mixing and tasting so the seasoning does not become too salty.
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