Korean Dried Radish Greens Doenjang Kalguksu
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Dried radish greens, called siraegi, bring an earthy, faintly bitter note to an anchovy and kelp broth seasoned with doenjang, Korean fermented soybean paste.
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Rinsing the precooked greens again and squeezing them hard keeps any stale smell out of the pot. Tough stems are sorted out and simmered 2 to 3 minutes ahead of the rest so they are tender by the time the noodles are done. The paste is pressed free of lumps with a spoon so the broth is not muddy or salty in spots, and since brands differ in saltiness, soup soy sauce makes the final adjustment. Onion and zucchini soften the paste's saltiness as they cook, and perilla seed powder stirred in at the end gives the soup more weight.
Ingredients
Instructions
- 1
Rinse 180 g boiled siraegi once more in cold water, squeeze it firmly, and cut it into 4 cm lengths.
Keep any tough stems separate so they can simmer first and soften before the noodles go in.
- 2
Pour 900 ml anchovy-kelp stock into a pot and dissolve 2.5 tablespoons soybean paste over medium heat.
Press out any lumps with a spoon so the broth tastes even instead of muddy or overly salty in spots.
- 3
When the broth begins to boil, add the siraegi and the tougher stems first, then simmer for 2 to 3 minutes.
Continue once the greens darken slightly, lose volume, and the stems feel softer when pressed.
- 4
Add 70 g onion, 80 g zucchini, and 1 tablespoon minced garlic, then lower the heat to medium-low and simmer for 6 to 8 minutes.
The broth is ready when the onion turns translucent and the zucchini softens without collapsing.
- 5
Shake off excess flour from 300 g fresh kalguksu noodles, add them to the pot, and stir right away to separate the strands.
Cook over medium heat for 5 to 6 minutes, stirring occasionally so they do not stick to the bottom.
- 6
When the noodles are chewy and tender, season gradually with up to 1 tablespoon soup soy sauce, tasting because soybean paste varies in saltiness. Stir in 1.5 tablespoons perilla powder and 30 g green onion, simmer 1 minute, then rest 2 minutes.
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