Nutrient-Rich! Savory Radish Greens Doeunjjim (Braised with Soybean Paste)
Utilize Your Kimchi Leftovers! A Healthy Vegetarian Dish, Perfect Winter Side: Radish Greens Doeunjjim
Don’t throw away those leftover radish greens after making kimchi! Introducing a delicious vegetarian side dish, ‘Radish Greens Doeunjjim,’ that’s easy to make and packed with nutrients. Tender blanched radish greens are gently braised with savory soybean paste, creating a delightful dish that’s perfect with rice. Boost your appetite during winter and take care of your health with this ultimate comfort food that will enrich your dining table!
Main Ingredients- Radish greens (approx. 150g, prepped)
- 6-7 dried anchovies
- 1 coin broth cube (or 500ml anchovy broth)
Cooking Instructions
Step 1
First, it’s crucial to thoroughly clean the radish greens, as they often have a lot of soil. Rinse them multiple times under running water to ensure no dirt remains. Once cleaned, add the tougher stems to boiling water and blanch for about 5 minutes. Then, add the leafy parts and continue to blanch for another 10 minutes. This process helps to tenderize the tougher parts of the greens.
Step 2
After blanching for 10 minutes, immediately transfer the radish greens to a bowl of cold water. This rapid cooling helps to set the vibrant green color and maintain a pleasant crisp texture.
Step 3
Gently squeeze out excess water from the cooled radish greens with your hands. Be careful not to squeeze too hard, as this can make the texture dry. Once the water is removed, cut the radish greens into approximately 5cm lengths for easy eating.
Step 4
Now, it’s time to season the prepared radish greens (about 150g). In a bowl, combine 1.5 Tbsp of doenjang, 1 Tbsp of minced garlic, and 2 Tbsp of perilla oil for a nutty aroma. Gently mix everything together with your hands, ensuring the seasoning coats the greens evenly. This creates a delicious base flavor with the savory doenjang and fragrant perilla oil.
Step 5
While the radish greens are marinating, finely chop about 2 Tbsp of green onion for added freshness. Rinsing the green onion before chopping will ensure a clean prep. Having your ingredients ready beforehand makes the cooking process much smoother.
Step 6
Let’s start simmering the dish. In a pot, add about 6-7 dried anchovies and 500ml of water to make an anchovy broth. If you don’t have anchovies or prefer a quicker method, you can use broth in the next step.
Step 7
If making anchovy broth from scratch is inconvenient, using 1 coin broth cube is a great alternative. Adding a broth cube will deepen and enrich the flavor of the soup, significantly enhancing its savory notes.
Step 8
Pour the prepared anchovy broth (or water with dissolved coin broth) into the pot with the seasoned radish greens. Add the chopped green onion. Cover the pot and simmer over medium heat for about 10 minutes. This allows the flavors to meld beautifully. Finally, taste the dish and if it needs more saltiness, add 1 Tbsp of tuna extract or anchovy extract. You can also adjust the seasoning with a pinch of salt to your preference.
