Korean Braised Radish Greens
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Doenjang and ground perilla seeds turn dried radish greens into a soft, nutty side dish with just enough broth left to spoon up.
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Peeling off the stringy outer skin of the stems matters more than cooking time; left on, it stays tough however long the pot simmers.
Ingredients
Instructions
- 1
Trim any tough outer fibers from 300 g boiled radish greens, then cut them into 5 cm lengths.
Rinse briefly in cold water and squeeze firmly so the seasoning can cling instead of sliding off.
- 2
In a bowl, loosen 1.5 tablespoons soybean paste with 1 tablespoon soup soy sauce and 1 teaspoon minced garlic.
Add the greens and massage them by hand until the paste reaches between the strands.
- 3
Set a pot over medium heat and add 1 tablespoon perilla oil.
Add the seasoned greens and stir-fry for about 2 minutes, moving them often, until the paste smells nutty but does not scorch.
- 4
Pour in 250 ml anchovy stock and scrape the bottom so the soybean paste dissolves into the liquid.
When it starts bubbling, lower to medium-low heat and cover the pot slightly ajar.
- 5
Simmer for about 15 minutes, turning the greens once or twice so they braise evenly.
The texture is right when the stems feel tender and the liquid has reduced to about half.
- 6
Add 2 tablespoons perilla powder only at the end, then simmer 5 more minutes over low heat.
Turn off the heat when the liquid looks creamy and lightly coats the greens.
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