Korean Braised Dried Radish Greens with Doenjang
Dried radish greens, once rehydrated and boiled tender, are braised in a doenjang-based seasoning until the liquid reduces to a concentrated glaze. The fermented soybean paste melts into the coarse fibers of the greens, infusing each strand with deep, earthy umami. A splash of anchovy stock is added after the initial stir-fry in perilla oil, and the pan is covered so the greens can absorb the broth slowly over low heat. As the liquid evaporates, the seasoning thickens and clings to every piece, producing a chewy, salty-savory bite that releases its flavors gradually when chewed. Gochugaru contributes a mild, lingering warmth rather than sharp heat, while garlic softens into a mellow sweetness that rounds out the intensity of the doenjang. Patience during the final reduction is essential: only when the braising liquid has nearly disappeared does the dish reach the dense, flavorful consistency that makes it an ideal topping for steamed rice.
Adjust Servings
Instructions
- 1
Trim tough fibers and cut greens into 5 cm lengths.
- 2
Pre-season greens with doenjang, pepper flakes, garlic, and perilla oil.
- 3
Add greens and anchovy stock to a pot and simmer.
- 4
Cover and braise for 15 minutes.
- 5
Add green onion and perilla powder; cook 2 more minutes.
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