Korean Dried Radish Greens Pork Soup
Siraegi-dwaejigogi-guk is a hearty Korean soup that marries dried radish greens with pork in a broth deepened by doenjang and warmed with a moderate dose of gochugaru. The dried greens are first boiled until pliable, then dressed with soybean paste so the fermented flavor works its way into every fiber. Pork shoulder or neck, cut into bite-sized pieces, simmers alongside, releasing rendered fat that enriches the broth and adds a full-bodied mouthfeel. The chili flakes turn the liquid a dark reddish-brown and introduce a gentle heat that prevents the pork fat from feeling heavy. Garlic and green onion build the aromatic base, and some cooks add a splash of perilla oil at the end for an extra layer of nuttiness. The greens keep a pleasant chew even after long cooking, providing textural contrast to the tender pork. Served over rice with plenty of broth ladled on top, each spoonful delivers doenjang, pork, and radish greens in a single, satisfying combination. This soup is at its best during winter, when dried radish greens from the autumn harvest are at peak flavor and the cold weather demands something hot and substantial.
Adjust Servings
Instructions
- 1
Cut radish greens into 4 cm pieces and pre-season with 1 tbsp doenjang, half the garlic, and perilla oil.
- 2
Cut pork into bite-size pieces and stir-fry in a pot for 3 minutes until lightly browned.
- 3
Add seasoned greens and stir-fry 4 more minutes to build savory flavor.
- 4
Add water, remaining garlic, and chili flakes, then simmer on medium-low for 30 minutes.
- 5
Season with soup soy sauce, add green onion, boil 3 minutes, and adjust with salt if needed.
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