Korean Dried Radish Greens & Clam Soybean Stew
Quick answer
This stew pairs rehydrated dried radish greens with fresh clams in a broth of rice-rinse water seasoned with doenjang and a measured amount of gochujang.
What makes this special
- Siraegi-bajirak-doenjang-jjigae balances earthy dried radish greens sautéed in perilla oil with the briny freshness of clams within a smooth, rice-water-based soybean soup.
- Dried radish greens stir-fried in perilla oil first to draw out nuttiness
- Rice washing water adds natural body and gentle starch to the broth
Key ingredients
Core cooking flow
- 1 Soak 400g of clams in salted water for 1 hour to purge sand, then rinse well.
- 2 Heat 1 tablespoon of perilla oil in a pot over medium heat, add the dried ra...
- 3 Add 2.5 tablespoons doenjang and 0.5 tablespoon gochujang and stir-fry with...
This stew pairs rehydrated dried radish greens with fresh clams in a broth of rice-rinse water seasoned with doenjang and a measured amount of gochujang. The radish greens go into perilla oil first, sauteing until their nutty aroma blooms fully before the clams are added. As the clams open, they release a clean, briny liquid that merges with the fermented soybean paste to form a layered, deeply savory base. Korean radish and onion contribute background sweetness, while green onion and garlic anchor the aromatic profile with a sharp edge. The rice-rinse water introduces a gentle body to the broth, giving it a slightly thickened, silky texture that coats each spoonful. The doenjang works its way into the fibrous radish greens during cooking, so each bite carries the full weight of the seasoning. This is the kind of stew that makes plain rice disappear from the bowl without effort.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Heat
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.
- 4Control
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.
- 5Control
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.
- 6Season
Add diagonally sliced green onion and boil for 1 more minute, then taste and adjust with salt as needed before serving immediately.
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