Siraegi Namul Muchim
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Siraegi, dried radish greens soaked back to softness, still carry a tough outer skin on their thick stems, and peeling it off stem by stem is what makes them pleasant to chew.
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The greens are tossed with doenjang (Korean soybean paste) and perilla oil first, then braised in a splash of water so the paste works its way into the stems. Ground perilla seed added at the very end blends with the remaining liquid and leaves a creamy sheen on the surface.
Ingredients
Instructions
- 1
Peel the tough outer film from each stem of 300 g rehydrated radish greens by hand.
Tear the greens along the grain for a softer bite, then cut them into 5 cm pieces and place them in a mixing bowl.
- 2
Bring water to a boil, add the prepared greens, and cook over medium heat for about 10 minutes.
They are ready when the thickest stems press down easily under your fingers.
- 3
Lift out the boiled greens and let the steam settle briefly so they are easier to handle.
Squeeze firmly with both hands until only light moisture remains, because excess water will dilute the doenjang seasoning.
- 4
Return the greens to the bowl and add 1.5 tablespoons doenjang, 1 teaspoon minced garlic, and 1 tablespoon perilla oil.
Massage firmly so the paste coats the rough fibers and reaches between the stem layers.
- 5
Move the seasoned greens to a pan and pour in 100 ml water.
Cook over medium heat for about 5 minutes, stirring often, until the liquid reduces and the salty doenjang flavor soaks into the stems.
- 6
Add 1 diagonally sliced green onion and 1 tablespoon ground perilla seed, then stir-fry for 1 more minute.
Stop when the surface looks creamy and glossy and the nutty aroma rises, then transfer to a serving dish.
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