Korean Braised Dried Radish Greens with Doenjang
Quick answer
Dried radish greens, once rehydrated and boiled tender, are braised in a doenjang-based seasoning until the liquid reduces to a concentrated glaze.
What makes this special
- Dried radish greens are braised in savory doenjang until the liquid forms a rich glaze.
- Squeezing boiled siraegi completely dry before mixing keeps the pancake from turning soggy
- Pressing the thick pancake firmly on medium heat cooks the center without burning the outside
Key ingredients
Core cooking flow
- 1 Check 350 g boiled dried radish greens first.
- 2 Mix 1.5 tbsp doenjang, 0.5 tbsp gochugaru, and 1 tbsp minced garlic into a thick paste first.
- 3 Add the seasoning paste and perilla oil to the greens, then knead and toss by hand for about 2 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Season
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
After the steps
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