Korean Dried Radish Greens Perilla Stew
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ground perilla seed turns the rice-rinse broth beige and thick, and it eats more like a cream soup than a red jjigae.
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The dried radish greens (siraegi) need their tough outer skin peeled off, or they stay stringy.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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