Savory Braised Dried Radish Greens with Soybean Paste (A Rice-Thieving Side Dish)
Nourishing and Flavorful Dried Radish Greens Braised in Soybean Paste
This recipe features dried radish greens (siraegi) slowly simmered in a rich soybean paste broth, creating a deeply savory and satisfying dish that’s perfect with a bowl of steamed rice. It’s a comforting and healthy Korean side dish.
Ingredients- Prepared dried radish greens (boiled and soaked in cold water overnight)
- Soybean paste (Doenjang): 2 Tbsp
- Anchovy-dried anchovy broth: 2 cups (approx. 400ml)
- Minced garlic: 2 Tbsp
- Perilla oil (Deulgireum): 4 Tbsp
Cooking Instructions
Step 1
First, prepare the dried radish greens by removing any tough outer leaves and rinsing them thoroughly. Place the greens in a pot with plenty of water and boil until tender (usually 30 minutes to 1 hour, adjust based on the greens’ texture). After boiling, soak the greens in cold water overnight to soften them further. Squeeze out excess water from the softened greens.
Step 2
In a bowl, combine the squeezed dried radish greens with 2 Tbsp of soybean paste, 2 Tbsp of minced garlic, and 4 Tbsp of perilla oil. Gently knead and mix the ingredients with your hands until the seasoning is evenly distributed. This ensures the flavors penetrate the greens well.
Step 3
Transfer the seasoned radish greens to a pot or earthenware pot. Pour in 2 cups (approx. 400ml) of anchovy-dried anchovy broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer gently. Let it simmer for about 15-20 minutes, or until the broth has reduced and the flavors have deeply infused the greens. Stir occasionally to prevent sticking.
