Savory Braised Dried Radish Greens (Siraegi)
#Siraegi #KoreanGreens #DriedRadishGreens #SiraegiStirFry #HealthyEating #SideDish
A deeply savory and comforting stir-fried dried radish greens (siraegi) recipe. Just like braised ugeoji (wilted cabbage) or toraenamul (thoracic stalk), this dish offers a nostalgic flavor. This particular recipe uses soy sauce for seasoned kimchi and salt to highlight the natural savory notes of the siraegi itself. Easily available at supermarkets, pre-boiled siraegi makes it simple for anyone to create this delicious rice-companion dish. Enjoy a fantastic side dish with simple seasoning!
Main Ingredients- 700g Boiled Dried Radish Greens (pre-boiled and packaged)
- 3 Tbsp Korean Soy Sauce (for soup)
- 1 tsp Salt
- 1 Tbsp Plum Extract
- 1 tsp Minced Garlic
- 1 tsp Finely Chopped Scallion
- 1 tsp Natural Seasoning (e.g., shiitake mushroom powder, anchovy powder)
- 1 tsp Gochugaru (Korean chili flakes)
- 2 Ladles (approx. 200ml) Broth (anchovy or kelp)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare 700g of boiled dried radish greens (siraegi) purchased from the supermarket. The siraegi I bought was already cut into bite-sized pieces, which was very convenient. Rinse the siraegi 3-4 times under cold running water to remove any dust or impurities. After rinsing, squeeze out as much water as possible using a cheesecloth or your hands. This ensures the dish isn’t watery and tastes better.
Step 2
Now it’s time to season the squeezed siraegi. In a bowl, combine 3 tablespoons of Korean soy sauce, 1 teaspoon of salt, 1 teaspoon of minced garlic, 1 teaspoon of finely chopped scallion, 1 tablespoon of plum extract, and 1 teaspoon of natural seasoning for added savory flavor. Gently mix and massage the ingredients into the siraegi. The plum extract not only adds a touch of sweetness but also helps eliminate any raw green taste from the radish greens.
Step 3
Heat 1 teaspoon of sesame oil in a pan over medium heat. Add the seasoned siraegi and stir-fry until fragrant and lightly browned, making sure it doesn’t stick to the pan. This process helps to enhance the siraegi’s aroma and ensures the seasoning is evenly distributed.
Step 4
Once the siraegi is somewhat stir-fried, pour in 2 ladles (about 200ml) of anchovy or kelp broth. Cover the pan with a lid and reduce the heat to low. Let it simmer gently; this will tenderize the siraegi and allow the broth’s flavors to penetrate deeply.
Step 5
Lift the lid midway through cooking. Add 1 teaspoon of gochugaru (Korean chili flakes) for a touch of spiciness and a vibrant color. Adding gochugaru also seems to further reduce any remaining raw green taste of the siraegi.
Step 6
When the broth has almost evaporated, leaving a little moisture, sprinkle 1 teaspoon of toasted sesame seeds over the top to finish. Taste the dish and adjust with more salt if needed to reach your desired flavor. Once seasoned perfectly, turn off the heat and serve.
Step 7
Your deeply savory stir-fried dried radish greens are ready! They are delicious simply served over warm rice and mixed in. You can also use this as a component for a mixed rice bowl (bibimbap) with other seasoned vegetables for an even more elaborate meal. Enjoy this wonderful side dish with kimchi and soybean paste stew for a satisfying meal.
