Korean Dried Radish Greens Soup
Massage 300 g boiled dried radish greens, cut into 5 cm lengths, with 2 tbsp doenjang, 1/2 tbsp gochugaru, 1 tbsp minced garlic, and 1 tbsp soup soy sauce for about 1 minute. Stir-fry them in 1 tbsp perilla oil for 3 minutes, pour in 1.5 L anchovy stock gradually so the doenjang does not clump, and simmer over medium heat for 25 minutes, until the stems bend softly.
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
No meat goes into this one, only dried radish greens, doenjang and anchovy stock.
Read more
Drying leaves the greens slightly bitter, and that bitterness stays in the pot on purpose. Strip it all out and the soup stops tasting like siraegi-guk.
Ingredients
Instructions
- 1
Trim any tough outer skins from 300 g boiled dried radish greens, then cut them into 5 cm lengths.
Squeeze out excess water firmly by hand, but stop before the greens become dry and brittle.
- 2
Put the greens in a bowl with 2 tbsp doenjang, 0.5 tbsp gochugaru, 1 tbsp minced garlic, and 1 tbsp soup soy sauce.
Massage for about 1 minute so the seasoning reaches between the stems.
- 3
Place a pot over medium-low heat and add 1 tbsp perilla oil.
Add the seasoned greens and stir-fry for 3 minutes, stirring often, until the grassy smell softens and the doenjang aroma turns nutty.
- 4
Pour in 1500 ml anchovy stock gradually, stirring so the doenjang loosens instead of clumping.
Bring it to a boil over high heat, skim any foam that rises, then lower to medium heat.
- 5
Simmer over medium heat for 25 minutes so the greens absorb the broth.
If the liquid reduces too quickly, lower the heat, and check that the stems bend softly without feeling tough.
- 6
Add 40g green onion and simmer for 2 more minutes.
Check the broth seasoning and serve when the greens are tender to the bite.
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