Korean Dried Radish Greens Doenjang Kalguksu
Siraegi doenjang kalguksu is a Korean noodle soup that combines dried radish greens with a soybean paste broth built on anchovy-kelp stock. The radish greens contribute an earthy, slightly bitter note that complements the fermented depth of doenjang. Onion and zucchini add natural sweetness during simmering, and perilla seed powder stirred in at the end brings a toasted, nutty finish. Fresh kalguksu noodles absorb the broth as they cook, resulting in a soft, chewy texture.
Adjust Servings
Instructions
- 1
Rinse the radish greens, squeeze out water, and cut into 4 cm pieces.
- 2
Add stock and soybean paste to a pot, dissolve fully, and bring to a simmer over medium heat.
- 3
Add radish greens, onion, zucchini, and minced garlic, then simmer for 8 minutes to develop sweetness.
- 4
Add the noodles and stir to prevent sticking, cooking for 5-6 minutes.
- 5
Season with soup soy sauce, stir in perilla powder, and cook 1 more minute.
- 6
Turn off the heat, add green onion, and rest for 2 minutes to settle the aroma.
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