Korean Braised Radish Greens
Siraegi jjim is a traditional Korean side dish of blanched dried radish greens braised with soybean paste, ground perilla seeds, and soup soy sauce in anchovy stock. The greens are first seasoned by hand, then stir-fried in perilla oil to develop aroma before the stock is added. Simmering melds the salty depth of doenjang with the creamy nuttiness of perilla into every fiber of the greens. Adding the perilla powder at the end rather than the start prevents a chalky texture and preserves its fragrance. Though made from humble ingredients, the combination of fermented paste and roasted seeds gives this banchan an earthy richness that suits any season.
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Instructions
- 1
Peel any tough fibers from the greens and cut into 5 cm pieces.
- 2
Season the greens first with soybean paste, soup soy sauce, and garlic.
- 3
Heat perilla oil in a pot and stir-fry the greens for 2 minutes.
- 4
Add anchovy stock and simmer over medium-low heat for 15 minutes.
- 5
Add perilla powder and braise 5 more minutes until slightly thickened.
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