Korean Dried Radish Greens Pork Soup
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
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.
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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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Drain the 300 g blanched siraegi lightly and cut it into 4 cm lengths.
Mix it with 1 tablespoon doenjang, half the garlic, and 1 tablespoon perilla oil, rubbing gently so the seasoning reaches the fibers.
- 2Control
Cut the 280 g pork shoulder into bite-size pieces and place it in the pot.
Stir-fry over medium heat for about 3 minutes, until the outside turns opaque and a little pork fat begins to render.
- 3Season
Add the seasoned siraegi and keep the heat at medium for 4 more minutes.
Stir often so the doenjang does not stick to the bottom, and cook until the greens smell nutty and savory.
- 4Control
Add 1700 ml water, the remaining garlic, 1 tablespoon gochugaru, and the remaining 1/2 tablespoon doenjang.
When it comes to a boil, skim off foam and reduce to medium-low heat.
- 5Control
Simmer slowly over medium-low heat for 30 minutes.
The broth should deepen to a reddish brown, the siraegi should chew softly, and the pork should separate easily when pressed with chopsticks.
- 6Finish
Season with 1 tablespoon soup soy sauce, add 50g green onion, and simmer for 3 more minutes.
Taste the broth, turn off the heat, and serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chewy siraegi fiber contrasts with tender pork in the same bowl.
- Finish cue
- Stir-fry over medium heat for about 3 minutes, until the outside turns opaque and a little pork fat begins to render.
- Avoid this
- Stir often so the doenjang does not stick to the bottom, and cook until the greens smell nutty and savory.
- Storage and reheating
- The broth tastes deeper after cooling once and reheating.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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