Korean Braised Dried Radish Greens with Doenjang

Check 350 g boiled dried radish greens first.

Strip away any tough outer fibers by hand, cut the stems into 5 cm pieces, and if they still feel stiff when pinched, boil them a little longer before squeezing firmly.

Mix 1.5 tbsp doenjang, 0.5 tbsp gochugaru, and 1 tbsp minced garlic into a thick paste first.

Add 1 tbsp perilla oil only when coating the greens so the oil helps the seasoning cling instead of separating.

Add the seasoning paste and perilla oil to the greens, then knead and toss by hand for about 2 minutes.

Stop when the stems are evenly stained brown and no plain green patches remain between the fibers.

Spread the seasoned greens in a pot and pour in 300 ml anchovy stock.

Heat over medium-low for about 3 minutes, just until small bubbles appear at the edges; avoid a hard boil, which can make the doenjang taste harsh.

Cover the pot, lower the heat, and braise gently for 15 minutes.

Turn the greens once halfway through, and if the bottom looks dry before the stems soften, spoon the remaining liquid over them to prevent scorching.

Add 25 g green onion and 1 tbsp perilla seed powder, then simmer on low for 2 more minutes.

Finish when the liquid has nearly disappeared and the thick seasoning coats the greens with a light sheen, then plate.