Korean Dried Radish Greens Perilla Stew
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, while the perilla powder creates a creamy, nutty broth with a pale beige hue. The chewy texture of the greens contrasts with the smooth, rich soup. Onion and green onion add layers of sweetness and fragrance, making it a warming winter staple in Korean home cooking.
Adjust Servings
Instructions
- 1
Peel tough fibers from soaked greens and cut into 4 cm pieces.
- 2
Toss greens with doenjang, gochujang, and garlic to pre-season.
- 3
Boil rice-rinse water with onion, then add the seasoned greens.
- 4
Simmer 20 minutes, then stir in perilla powder once tender.
- 5
Adjust saltiness with soup soy sauce, add green onion, and cook 3 more minutes.
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