Korean Stir-fried Radish Greens with Perilla
Quick answer
Siraegi deulkkae-bokkeum is a Korean stir-fry of pre-boiled dried radish greens seasoned with soup soy sauce and garlic, then cooked in perilla oil and finished with gene...
What makes this special
- Siraegi deulkkae-bokkeum seasons boiled radish greens with soup soy and perilla powder for a rustic, nutty bite.
- Pre-marinating in soup soy and garlic drives seasoning into fibrous stems
- Water and perilla powder simmered together form a creamy coating
Key ingredients
Core cooking flow
- 1 Lightly squeeze the boiled radish greens to remove excess moisture, then str...
- 2 Place the greens in a bowl with 1.5 tablespoons soup soy sauce and 1 tablespoon minced garlic.
- 3 Heat a pan over medium heat, add 1 tablespoon perilla oil, then add the seasoned greens.
Siraegi deulkkae-bokkeum is a Korean stir-fry of pre-boiled dried radish greens seasoned with soup soy sauce and garlic, then cooked in perilla oil and finished with generous perilla powder. The greens are first tossed in the seasoning to let the flavors penetrate, stir-fried for three minutes, then simmered briefly with water and perilla powder until a thick, nutty sauce coats every strand. Green onion added at the end provides a fresh aromatic lift. Compared to the doenjang-based siraegi jorim, this version leans lighter and more distinctly nutty from the perilla.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Lightly squeeze the boiled radish greens to remove excess moisture, then strip away any tough outer fibers.
Align the stems and leaves, and cut everything into even 5 cm lengths so the greens season and cook evenly.
- 2Season
Place the greens in a bowl with 1.5 tablespoons soup soy sauce and 1 tablespoon minced garlic.
Toss gently by hand for about 5 minutes of resting time, pressing lightly so the seasoning reaches the stems without crushing them.
- 3Control
Heat a pan over medium heat, add 1 tablespoon perilla oil, then add the seasoned greens.
Stir-fry for about 3 minutes, spreading them out often, until excess moisture steams off and the perilla oil aroma becomes clear.
- 4Season
Pour in 150 ml water and scrape the bottom of the pan to loosen the seasoning.
Lower the heat to low, add 3 tablespoons perilla powder in portions, and stir well so it disperses without forming dry clumps.
- 5Finish
Simmer over low heat for about 4 minutes, turning the greens often so the sauce coats them evenly.
The mixture is ready for finishing when the sauce looks thick and no watery liquid pools on the pan bottom.
- 6Control
Add 40 g green onion and stir-fry for 2 more minutes to keep its aroma fresh.
Taste the greens, and if they seem bland, reduce the sauce a little longer in the pan before serving warm.
After the steps
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Dried radish greens are soaked, boiled until pliable, and dressed in a seasoning anchored by doenjang and ground perilla seeds. The drying process concentrates the fiber in the greens, giving them a satisfying chew that persists even after boiling: the outer layer turns silky while the inner stem retains a springy resistance. Doenjang supplies the salty, fermented backbone, and ground perilla seeds melt into a creamy coating that softens the roughness of the greens on the palate. A generous pour of perilla oil ties the dressing together, adding a glossy sheen and a rich, nutty fragrance. Minced garlic and chopped green onion introduce a sharp aromatic layer that cuts through the heaviness. Each bite releases more of the siraegi's own deep, vegetal flavor, a taste that builds rather than fades. Paired with steamed rice, the doenjang's salinity and the perilla's richness draw out the natural sweetness of the grain.
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