Siraegi Namul Muchim
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Siraegi namul muchim starts with 300 grams of rehydrated radish greens and finishes them in a pan with doenjang, perilla oil, and ground perilla seed.
Read more
Peel the tough outer film from each stem, tear the greens along the grain, and cut them into 5-centimeter pieces. Boil the prepared greens over medium heat for 10 minutes, checking that the thick stems yield easily when pressed. Let the steam subside, then squeeze firmly with both hands until only light moisture remains. Massage the greens with 1.5 tablespoons doenjang, 1 teaspoon minced garlic, and 1 tablespoon perilla oil so the paste reaches between the stem layers. Transfer everything to a pan, add 100 milliliters water, and cook over medium heat for 5 minutes as the liquid reduces. Add 1 diagonally sliced green onion and 1 tablespoon ground perilla seed, then cook for 1 more minute. This sequence separates the tenderizing step from the seasoning step and uses the measured water only after the doenjang has been worked directly into the greens.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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 but still keep a slight springy center.
- 3Season
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.
- 4Step
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.
- 5Control
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.
- 6Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 300 grams of rehydrated radish greens peeled, torn along the grain, and cut
- Finish cue
- Stop when the surface looks creamy and glossy and the nutty aroma rises, then transfer to a serving dish.
- Avoid this
- Peel the tough outer film from each stem of 300 g rehydrated radish greens by hand.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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