Rich & Healthy Pork & Dried Radish Greens Rice (Siraegi Bap) – ‘Taste of Korea’ Style
Learn how to make delicious Pork & Dried Radish Greens Rice, inspired by the show ‘Taste of Korea’ in Yanggu
This recipe is inspired by the popular TV show ‘Taste of Korea,’ where they featured dishes made with dried radish greens (siraegi) during their visit to Yanggu. We’ll guide you through making a flavorful and nutritious Pork & Dried Radish Greens Rice that’s sure to be a hit. This dish beautifully combines the earthy notes of siraegi with savory minced pork, creating a satisfying and wholesome meal.
For the Dried Radish Greens Rice- 2 servings of rice
- 0.5 cup of mixed grains (optional, for added texture)
- 1 piece of dried radish greens (siraegi), thoroughly rehydrated
- 200g minced pork (leaner cuts recommended)
- 1 stalk of green onion (white part mainly)
- 1 Tbsp minced garlic (approx. 10g)
- 2 Tbsp perilla oil or sesame oil (for flavor)
- 1 Tbsp soybean paste (doenjang) (generous Tbsp, helps balance the slight bitterness of siraegi)
For the Savory Seasoning Sauce- 1 stalk of green onion (both white and green parts can be used)
- A small handful of chives (approx. 30g, for freshness)
- 2 Cheongyang chili peppers (adjust to your spice preference)
- 0.5 cup soy sauce (approx. 100ml, regular soy sauce)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for garnish and flavor)
- 1 Tbsp minced garlic (approx. 10g)
- 1 Tbsp red pepper flakes (gochugaru, for color and mild heat)
- 1 stalk of green onion (both white and green parts can be used)
- A small handful of chives (approx. 30g, for freshness)
- 2 Cheongyang chili peppers (adjust to your spice preference)
- 0.5 cup soy sauce (approx. 100ml, regular soy sauce)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for garnish and flavor)
- 1 Tbsp minced garlic (approx. 10g)
- 1 Tbsp red pepper flakes (gochugaru, for color and mild heat)
Cooking Instructions
Step 1
Rehydrating the Siraegi: Place the dried radish greens in a pot, cover with water, and boil for 20 minutes. Turn off the heat and let it sit in the pot for another 20 minutes to fully rehydrate. This process takes about 40 minutes in total. Dried siraegi expands significantly, about 5 times its weight when rehydrated, so one piece is usually enough for two servings. Feel free to use more if you prefer a stronger siraegi flavor.
Step 2
Preparing the Siraegi: Once rehydrated, squeeze out excess water from the siraegi. Finely chop it into bite-sized pieces. Cutting it into approximately 1cm pieces will ensure it integrates well with the rice. If the stems are thick, you can gently pound them with the back of a knife to soften them.
Step 3
Seasoning and Mixing the Siraegi: In a large bowl, combine the chopped siraegi, 200g of minced pork, 1 chopped green onion, 1 Tbsp minced garlic, 1 generous Tbsp soybean paste, and 2 Tbsp perilla or sesame oil. Mix everything thoroughly with your hands, ensuring the seasonings are evenly distributed. Marinating for a short while will deepen the flavors.
Step 4
Cooking the Rice: Rinse 2 servings of rice and 0.5 cup of mixed grains (if using) and place them in your rice cooker. Spread the seasoned siraegi and pork mixture evenly over the rice. Add water according to your usual rice-cooking ratio; the moisture from the siraegi means you likely won’t need to adjust the water level. Cook the rice as you normally would. You’ve now made the delicious Pork & Dried Radish Greens Rice!
Step 5
Making the Sauce: While the rice is cooking, prepare the accompanying seasoning sauce. In a bowl, combine 1 chopped green onion, a small handful of chopped chives, 2 chopped Cheongyang chili peppers, 0.5 cup soy sauce, 1 Tbsp sugar, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, 1 Tbsp minced garlic, and 1 Tbsp red pepper flakes. Stir well until everything is combined. For an extra layer of flavor, you can add a little finely chopped onion. Enjoy your flavorful rice!
