Korean Braised Dried Radish Greens
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Seasoned radish greens (siraegi) go into hot perilla oil before any liquid, which toasts the doenjang and carries its savory smell into the plain water added afterward.
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Soup soy sauce (guk-ganjang, a lighter, saltier Korean soy) backs up the seasoning. Splitting the thick stems lengthwise lets them soften at the same pace as the leafy parts, and the slow, low simmer turns tough stems pliable. It finishes with just a shallow pool of liquid in the pot, good for mixing into rice.
Ingredients
Instructions
- 1
Lightly squeeze excess water from 400 g boiled dried radish greens, then pull away any tough outer fibers by hand.
Split thicker stems lengthwise and cut everything into 5 cm pieces so the greens season evenly.
- 2
In a bowl, first loosen 1.5 tablespoons doenjang with 1 tablespoon soup soy sauce and 1 tablespoon minced garlic.
Add the greens and rub the seasoning through the stems, making sure it reaches the folds and cut ends.
- 3
Set a pot over medium heat and add 1 tablespoon perilla oil.
Add the seasoned greens and stir-fry for about 2 minutes, turning them often so the doenjang smells nutty but does not scorch on the bottom.
- 4
Pour in 250 ml water and scrape the bottom of the pot to dissolve the seasoning into the liquid.
Once it begins to boil, reduce to low heat and leave the lid slightly ajar to prevent overflowing.
- 5
Simmer gently over low heat for about 20 minutes, turning the greens once or twice during cooking.
The braise is on track when the liquid has reduced and the stems bend softly instead of springing back.
- 6
Add 50 g of green onion and cook for 3 more minutes.
If the broth is thin, simmer longer over low heat, then turn off the heat when a shallow layer remains on the pan.
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