Korean Stir-fried Radish Greens with Perilla
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
This radish green and perilla stir-fry starts with 350 g of already boiled siraegi.
Read more
Lightly squeeze away excess water, strip any tough outer fibers from the stems, and align the stems and leaves before cutting them into 5 cm lengths. In a bowl, toss the greens with 1 1/2 tablespoons of soup soy sauce and 1 tablespoon of minced garlic. Let them stand for 5 minutes, pressing only lightly so the seasoning reaches the firmer stems without crushing the leaves. Heat 1 tablespoon of perilla oil over medium heat and stir-fry the seasoned greens for about 3 minutes to remove lingering moisture. Pour in 150 ml of water and scrape the pan bottom to dissolve the seasoning. Lower the heat and add 3 tablespoons of perilla powder in portions, stirring each addition immediately so no dry lumps remain. Turn the greens often during about 4 minutes of gentle simmering. The mixture is ready for the final step when the sauce has thickened around the stems and leaves and clear water no longer pools beneath them. Add 40 g of green onion and cook for 2 more minutes. If the seasoning seems light, reduce the sauce a little further before adding anything new.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Siraegi deulkkae-bokkeum seasons boiled radish greens with soup soy and perilla powder for a rustic, nutty bite.
- Finish cue
- Add 40 g green onion and stir-fry for 2 more minutes to keep its aroma fresh.
- Avoid this
- Cook greens thoroughly beforehand to avoid toughness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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