Korean Braised Dried Radish Greens
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
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.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Siraegi jorim simmers dried radish greens in doenjang and perilla oil until the tough stems are deeply savory.
- Finish cue
- The braise is on track when the liquid has reduced and the stems bend softly instead of springing back.
- Avoid this
- Lightly squeeze excess water from 400 g boiled dried radish greens, then pull away any tough outer fibers by hand.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 7 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Dried Radish Greens Soup
boiled dried radish greens, scallion
Korean Dried Radish Greens Pork Soup
boiled dried radish greens, scallion
Korean Dried Radish Greens Beef Soup
boiled dried radish greens, scallion