Korean Braised Radish Greens
Quick answer
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.
What makes this special
- Siraegi jjim achieves a creamy consistency by finishing earthy, doenjang-braised radish greens with ground perilla seeds.
- Perilla powder added last gives a smooth, creamy consistency
- Doenjang seeps into fibrous radish greens via perilla oil
Key ingredients
Core cooking flow
- 1 Trim any tough outer fibers from 300 g boiled radish greens, then cut them into 5 cm lengths.
- 2 In a bowl, loosen 1.5 tablespoons soybean paste with 1 tablespoon soup soy s...
- 3 Set a pot over medium heat and add 1 tablespoon perilla oil.
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 poured in. Simmering melds the salty depth of doenjang with the creamy nuttiness of perilla into every fiber of the greens. Adding the perilla powder in the final stage rather than at the start prevents a chalky, starchy texture and keeps its fragrance intact. Blanching the greens thoroughly first is important because the tough fibers need time to soften, and squeezing out the water after blanching allows the seasoning to penetrate evenly. Though made from humble ingredients, the combination of fermented paste and roasted seeds produces an earthy richness that suits any season.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Korean Seasoned Radish Greens Namul
Dried radish greens are soaked, boiled until pliable, and dressed in a seasoning anchored by doenjang and ground perilla seeds. The drying process concentrates the fiber in the greens, giving them a satisfying chew that persists even after boiling: the outer layer turns silky while the inner stem retains a springy resistance. Doenjang supplies the salty, fermented backbone, and ground perilla seeds melt into a creamy coating that softens the roughness of the greens on the palate. A generous pour of perilla oil ties the dressing together, adding a glossy sheen and a rich, nutty fragrance. Minced garlic and chopped green onion introduce a sharp aromatic layer that cuts through the heaviness. Each bite releases more of the siraegi's own deep, vegetal flavor, a taste that builds rather than fades. Paired with steamed rice, the doenjang's salinity and the perilla's richness draw out the natural sweetness of the grain.
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