Korean Dried Radish Greens Perilla Stew
Quick answer
This stew simmers rehydrated dried radish greens in rice-rinse water thickened with a generous four tablespoons of perilla seed powder.
What makes this special
- Siraegi-deulkkae-jjigae develops a creamy consistency by blending toasted perilla seed powder with rice water and pre-seasoned, fiber-rich dried radish greens.
- 4 tbsp perilla powder with rice water turns broth thick and creamy
- Dried greens pre-seasoned with doenjang, gochujang, garlic before cooking
Key ingredients
Core cooking flow
- 1 Lightly squeeze excess water from 300 g rehydrated and pre-boiled siraegi.
- 2 Put the siraegi in a bowl with 1 tablespoon doenjang, 0.5 tablespoon gochuja...
- 3 Pour 1100 ml rice-rinse water into a pot and add 120 g onion cut into large pieces.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Step
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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Korean Dried Radish Greens & Clam Soybean Stew
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.
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