Korean Dried Radish Greens & Clam Soybean Stew
Quick answer
- Active time
- 45 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Dried radish greens (siraegi) sauteed in perilla oil bring a nutty, chewy base, and clams add a clean, briny broth on top of it.
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The clams are added near the end and release salt as they open, so final seasoning waits until after they do.
Ingredients
Instructions
- 1
Soak 400g of clams in salted water for 1 hour to purge sand, then rinse well.
Lightly squeeze out excess water from 250g of dried radish greens and cut into 4 to 5cm lengths.
- 2
Heat 1 tablespoon of perilla oil in a pot over medium heat, add the dried radish greens and 1 tablespoon of minced garlic, and stir-fry for 2 minutes. The perilla oil aroma coats the greens and forms a savory base.
- 3
Add 2.5 tablespoons doenjang and 0.5 tablespoon gochujang and stir-fry with the greens for 1 minute, then pour in 900ml of rice washing water gradually while stirring to dissolve evenly.
- 4
Slice 180g of radish into 1cm half-moons and add to the pot along with 1 coarsely chopped onion, then simmer over medium heat for 12 minutes. The vegetables' sweetness has dissolved into the broth when the radish turns translucent.
- 5
Add the clams, cover with a lid, and cook for 4 to 5 minutes.
All shells opening means the clams are cooked. Remove any that do not open.
- 6
Add the diagonally sliced green onion and simmer for 1 minute.
Taste once the saltiness from the clams and doenjang has dispersed, then serve immediately.
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