Korean Braised Dried Radish Greens
Siraegi jorim is a traditional Korean braise of boiled dried radish greens seasoned with doenjang, soup soy sauce, and garlic, then simmered in perilla oil and water over low heat for twenty minutes. The doenjang slowly permeates the tough, fibrous greens, infusing them with deep fermented soybean flavor while the perilla oil adds a smooth richness. The longer the dish simmers, the more pronounced the earthy, malty depth becomes. Scallion stirred in at the end brightens the otherwise dense, savory profile of this slow-cooked banchan.
Adjust Servings
Instructions
- 1
Peel tough fibers from greens and cut into 5 cm pieces.
- 2
Mix greens with doenjang, garlic, and soup soy sauce.
- 3
Stir-fry seasoned greens in perilla oil for 2 minutes.
- 4
Add water and simmer gently for 20 minutes.
- 5
Add scallion and cook for 3 more minutes.
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