Korean Braised Radish Greens
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
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.
Read more
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.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Siraegi jjim achieves a creamy consistency by finishing earthy, doenjang-braised radish greens with ground perilla seeds.
- Finish cue
- Turn off the heat when the liquid looks creamy and lightly coats the greens.
- Avoid this
- Trim any tough outer fibers from 300 g boiled radish greens, then cut them into 5 cm lengths.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 7 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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