Korean Dried Radish Greens Doenjang Kalguksu
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This noodle soup features dried radish greens and soybean paste in a base of anchovy and kelp stock.
Read more
The fermented soybean paste provides a savory foundation while the radish greens add an earthy bitterness. Adding onion and zucchini during the simmering process introduces a natural sweetness that balances the saltiness of the paste. A spoonful of perilla seed powder at the end gives the broth a toasted, nutty finish. Fresh kalguksu noodles thicken the soup as they cook, taking on a chewy yet soft texture. To ensure a clean taste and better texture, the radish greens are boiled, rinsed in cold water, and squeezed before being added to the pot. Toasting the dried anchovies in the pot before adding water removes any fishy scents from the stock. Since different types of soybean paste vary in saltiness, it helps to add the paste in small increments while tasting. Mixing in a small amount of cheonggukjang provides a stronger fermented character to the finished soup.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dried radish greens and soybean paste provide an earthy foundation for this Korean noodle soup.
- Finish cue
- When the noodles are chewy and tender, season gradually with up to 1 tablespoon soup soy sauce, tasting because soybean paste varies in saltiness.
- Avoid this
- If stems are tough, simmer the greens 2-3 minutes longer first.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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