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.
Adjust Servings
Instructions
- 1
Peel tough fibers from soaked radish greens and cut into pieces.
- 2
Boil for 10 more minutes until tender, then drain.
- 3
Mix greens with doenjang, garlic, and perilla oil.
- 4
Transfer to a pan with water and cook over medium heat for 5 minutes.
- 5
Add green onion and perilla powder, cook 1 more minute, and finish.
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