Radish Greens Kimchi and Soybean Paste Stew
The Ultimate Rice Thief: Radish Greens Kimchi and Soybean Paste Stew – A Recipe from My Mother
This is a nostalgic dish my mother used to make often, especially after the holidays when I craved something less greasy. Served with a bowl of rice soaked in water, this stew is incredibly refreshing and flavorful, making it the perfect ‘rice thief.’ The key to its deliciousness lies in the soybean paste (doenjang); I recommend using a non-salty, traditional fermented soybean paste for a rich, savory depth. Enjoy this healthy and satisfying stew that the whole family will love.
Main Ingredients- Radish greens kimchi (Chonggak kimchi) – 20 pieces (using medium-sized radish with stems)
- 1 Cheongyang chili pepper
- 1 liter Rice water (water used to rinse rice)
- 1 handful Medium-sized anchovies (cleaned, guts removed)
Seasoning- 1 Tbsp Minced garlic
- 2 Tbsp Perilla oil
- 1 Tbsp Sugar
- 2 Tbsp Soybean paste (doenjang) – recommend a less salty, traditional variety
- 1 Tbsp Red pepper flakes (gochugaru)
- 1 Tbsp Minced garlic
- 2 Tbsp Perilla oil
- 1 Tbsp Sugar
- 2 Tbsp Soybean paste (doenjang) – recommend a less salty, traditional variety
- 1 Tbsp Red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, thoroughly rinse the radish greens kimchi under running water to remove excess sourness and saltiness. Soak them in clean water for about 1 hour to soften their flavor. If the radish parts are too thick, cut them in half for easier eating. While preparing the kimchi, finely mince the garlic and thinly slice the Cheongyang chili pepper.
Step 2
Gently squeeze out excess water from the rinsed radish greens kimchi. In a bowl, combine the kimchi with all the seasoning ingredients: minced garlic, perilla oil, sugar, soybean paste, and red pepper flakes. Use your hands to gently mix and massage the ingredients into the kimchi, ensuring it’s evenly coated. This step helps to deepen the kimchi’s flavor before cooking.
Step 3
For the stew, it’s best to use medium-sized anchovies rather than those for broth, as their bones become tender enough to eat. After removing the guts from the anchovies, toast them in a dry pan over medium-low heat without any oil. Stir constantly to prevent burning and to release any fishy smell, bringing out a nutty aroma. Toasting the anchovies makes them deliciously chewy and adds a wonderful savory depth to the stew.
Step 4
Add the toasted anchovies to a pot, followed by the seasoned radish greens kimchi. Pour in 1 liter of rice water. Bring the stew to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let it simmer until the radish becomes tender. The cooking time can vary depending on your preference for tenderness; simmering for over an hour will ensure the radish is very soft.
Step 5
Once the stew has reduced slightly and the radish is tender, add the sliced Cheongyang chili pepper if desired, and simmer for another 5 minutes. This will add a pleasant spicy kick. Your delicious and savory Radish Greens Kimchi and Soybean Paste Stew is now ready to be enjoyed with a warm bowl of rice!
