Korean Dried Radish Greens Perilla Stew

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

This stew simmers rehydrated dried radish greens in rice-rinse water thickened with a generous four tablespoons of perilla seed powder.

A small amount of doenjang and gochujang provides savory depth, and using rice-rinse water instead of plain water adds a natural starchiness that helps the perilla powder integrate into the broth more smoothly. The perilla powder creates a creamy, nutty soup with a pale beige hue, and the chewy, fibrous texture of the radish greens contrasts with the richness of the liquid. The radish greens need to be fully rehydrated and pre-boiled so they absorb the broth evenly during cooking rather than remaining tough. Onion and green onion add layers of sweetness and fragrance, and seasoning gradually while the stew cooks produces a more balanced result than adding everything upfront. Served bubbling in an earthenware pot on cold days, this is one of the most comforting staples in Korean winter home cooking.

Ingredients

servings

IngredientAmountUnit

rehydrated dried radish greens300 gg

perilla seed powder4 tbsptbsp

doenjang1 tbsptbsp

gochujang½ tbsptbsp

onion120 gg

green onion50 gg

minced garlic1 tbsptbsp

soup soy sauce1 tbsptbsp

rice-rinse water1100 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Lightly squeeze excess water from 300 g rehydrated and pre-boiled siraegi.

Peel away any tough outer fibers by hand, then cut the greens into 4 cm pieces so the stew is easier to eat.
2

Step

Put the siraegi in a bowl with 1 tablespoon doenjang, 0.5 tablespoon gochujang, and 1 tablespoon minced garlic.

Massage for about 1 minute so the paste coats the folded leaves instead of staying on the surface.
3

Control

Pour 1100 ml rice-rinse water into a pot and add 120 g onion cut into large pieces.

Bring it to a boil over high heat, then reduce to medium as soon as the broth starts bubbling steadily.
4

Control

Add the seasoned siraegi and wait until the broth returns to a boil.

Simmer over medium heat for about 20 minutes, stirring once midway so the greens loosen and absorb the broth evenly.
5

Control

When the siraegi feels tender, loosen 4 tablespoons perilla seed powder with a little hot broth and stir it back into the pot gradually. Keep stirring and simmer for 3 minutes to prevent clumps or a gritty texture.
6

Finish

Season with 1 tablespoon soup soy sauce, then add 50 g diagonally sliced green onion.

Simmer briefly until the green onion aroma rises and the broth looks creamy and slightly thick, then serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Siraegi-deulkkae-jjigae develops a creamy consistency by blending toasted perilla seed powder with rice water and pre-seasoned, fiber-rich dried radish greens.
Finish cue: When the siraegi feels tender, loosen 4 tablespoons perilla seed powder with a little hot broth and stir it back into the pot gradually.
Avoid this: Peel away any tough outer fibers by hand, then cut the greens into 4 cm pieces so the stew is easier to eat.
Substitution: A small amount of doenjang and gochujang provides savory depth, and using rice-rinse water instead of plain water adds a natural starchiness that helps the perilla powder integrate into the broth more smoothly.