Nostalgic Taste! Mom’s Handmade Dried Radish Greens and Soybean Powder Soup
Rich and Savory! The Fantastic Combination of Dried Radish Greens and Soybean Powder: Dried Radish Greens and Soybean Powder Doenjang Soup
Just like the taste my mom used to make when I was little! This warm Dried Radish Greens and Soybean Powder Doenjang Soup is filled with the comforting flavor of my mother’s cooking, which my entire being remembers. The deep, savory broth is exquisite.
Main Ingredients
- 1 bundle of dried radish greens (about 100g)
Seasoning & Other Ingredients
- 5 Tbsp raw soybean powder
- 3 Tbsp doenjang (soybean paste)
- 2 Tbsp minced garlic
- 1 Tbsp perilla oil (optional)
- A little soup soy sauce or salt (for seasoning)
- 1/2 large green onion, finely chopped
- 5 Tbsp raw soybean powder
- 3 Tbsp doenjang (soybean paste)
- 2 Tbsp minced garlic
- 1 Tbsp perilla oil (optional)
- A little soup soy sauce or salt (for seasoning)
- 1/2 large green onion, finely chopped
Cooking Instructions
Step 1
Check the freshness of the dried radish greens. Using greens grown in high-altitude regions like Yanggu Punchbowl can enhance the flavor. (This point is not directly related to the recipe steps and can be omitted or replaced with tips on choosing good greens.)
Step 2
First, soak the dried radish greens in lukewarm water for about 20 minutes to soften them. Place the soaked greens in a pot, add enough water to cover them completely, and add 4 tablespoons of sugar to boil. Sugar acts as a secret ingredient to tenderize the greens through osmosis, shorten cooking time, and eliminate any gamey smell from the greens.
Step 3
Once thoroughly boiled, remove the radish greens and peel off the outer skins to use only the tender inner part. Ensure there are no rough parts left, and it feels smooth to the touch.
Step 4
The foundation of a delicious doenjang soup is its broth! In a pot, combine 1.5 liters of water with dried anchovies, dried anchovy variants, dried shrimp, dried radish strips, and kelp. Boil for 15-20 minutes to create a deep and savory broth. Remove the kelp once the water starts boiling to prevent a bitter taste.
Step 5
Cut the peeled and prepared dried radish greens into bite-sized pieces, about 4-5 cm long. In a bowl, add half a tablespoon of doenjang to the cut greens and gently rub them together to marinate. Adding 1 tablespoon of perilla oil at this stage will make the greens even more tender and add a nutty flavor, enhancing the taste.
Step 6
Add 5 tablespoons of raw soybean powder to the marinated radish greens. Use chopsticks to mix thoroughly, ensuring the soybean powder evenly coats each strand of greens. It’s important to break up any clumps of soybean powder.
Step 7
Gently separate the soybean powder-coated radish greens strand by strand, so they don’t stick together. This prevents them from clumping when added to the soup.
Step 8
Remove the anchovies, dried anchovy variants, kelp, shrimp, and dried radish strips from the broth. In the same pot, dissolve 2.5 tablespoons of doenjang into the broth, stirring as it simmers to create the base broth. This deepens the savory flavor of the doenjang.
Step 9
Now, gently sprinkle the soybean powder-coated radish greens into the simmering doenjang broth, ensuring they are separated. Radish greens soup boils over easily, especially on high heat, so manage the heat carefully and stir frequently. As soon as it starts to boil, reduce the heat to low. Be attentive as it can boil over quickly.
Step 10
While the soup simmers, taste and adjust the seasoning with soup soy sauce or salt if needed. Continue to simmer over medium-low heat for about 10 minutes, allowing the radish greens to cook thoroughly and the flavors to meld. Finally, add 2 tablespoons of minced garlic and the chopped green onion, and simmer for another moment to complete this delicious Dried Radish Greens and Soybean Powder Doenjang Soup. It’s a simple yet profoundly flavorful soup with a rich broth. Enjoy! ♡
