Savory Braised Radish Greens with Doenjang
How to Make Braised Radish Greens, Dried Radish Greens Side Dish with Doenjang, Radish Greens Vegetable Side Dish
When buying radishes for dongchimi (Korean radish water kimchi) or regular kimchi, do you ever ask to have the greens removed and then discard them? Please don’t! Radish greens are delicious when cooked fresh, or you can dry them to make dried radish greens (siraegi). Radish greens are rich in Vitamin C, minerals, and dietary fiber, making them excellent for bone health. They also contain fiber that helps prevent constipation and iron, which is beneficial for dizziness and anemia. Furthermore, they offer antioxidant effects, protect eye health, help prevent cognitive decline, and assist in managing diabetes and its complications. Because of these wonderful benefits, I specifically buy radishes with greens attached. Autumn radishes and their greens are considered a health tonic for their delicious taste and abundant nutrition. These vibrant green radish tops, when blanched and stir-fried with doenjang (fermented soybean paste), create a uniquely appealing home-style side dish. Even if you don’t have dried radish greens, fresh blanched radish greens stir-fried with doenjang or added to a doenjang jjigae (stew) are a winter delight. Many people intentionally buy radishes with greens to dry them into siraegi for the winter. This time, I also bought plenty of radishes because I love them so much. While I often make radish pickles and kkakdugi (cubed radish kimchi), my primary reason for buying so many is for the delicious radish greens.
Main Ingredients- Blanched radish greens 300g (preferably soft inner stems)
- Minced green onion 2 Tbsp
- Red chili pepper 1
- Coarse salt 1 Tbsp (for blanching)
Seasoning- Doenjang (fermented soybean paste) 1 Tbsp (heaping)
- Gochujang (red chili paste) 1/2 Tbsp
- Guk-ganjang (soup soy sauce) 1/2 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (e.g., anchovy or tuna extract) 1/2 Tbsp
- Anchovy broth 100ml
- Perilla seed powder 2 Tbsp
- Perilla oil 2 Tbsp
- Doenjang (fermented soybean paste) 1 Tbsp (heaping)
- Gochujang (red chili paste) 1/2 Tbsp
- Guk-ganjang (soup soy sauce) 1/2 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (e.g., anchovy or tuna extract) 1/2 Tbsp
- Anchovy broth 100ml
- Perilla seed powder 2 Tbsp
- Perilla oil 2 Tbsp
Cooking Instructions
Step 1
First, prepare the radish greens. For smaller radishes often used for dongchimi or pickles, there are usually 8-10 greens. Separate the tender inner stems from the tougher outer leaves, and set the tender ones aside for this recipe.
Step 2
Prepare the tender inner radish greens, along with minced green onion and thinly sliced red chili pepper for stir-frying. These ingredients will create a wonderful flavor harmony.
Step 3
Rinse the prepared tender radish green stems thoroughly under running water 2-3 times to remove any dirt. Bring a pot of water to a rolling boil, add 2/3 Tbsp of coarse salt, and prepare to blanch the radish greens.
Step 4
Add the radish greens to the boiling water, gently push them down with a spoon or chopsticks so they are fully submerged, and blanch over medium heat for about 4-5 minutes until they become tender. You can test for tenderness by gently squeezing a stem. Once blanched, rinse the greens under cold water and lightly squeeze out the excess water. Since we’ll be adding broth during stir-frying, it’s not necessary to squeeze them completely dry.
Step 5
If the blanched radish greens are small, you can leave them as they are. If the stems are long or thick, cut them into bite-sized pieces, about 4-5cm long. Now, it’s time for seasoning! Place the blanched radish greens in a bowl and add 1 heaping Tbsp of doenjang and 1/2 Tbsp of gochujang. (Tip: Leftover blanched greens can be portioned and frozen for later use, making it convenient.)
Step 6
Next, add 1/2 Tbsp of guk-ganjang (soup soy sauce) and 1/2 Tbsp of fish sauce (like tuna or anchovy extract) for an umami boost. You can adjust the type and amount of soy sauce to your preference.
Step 7
Pour in 100ml (about 1/2 cup) of anchovy broth and gently mix with your hands, ensuring the seasoning coats the radish greens evenly. The broth helps to loosen the seasoning and allows it to penetrate the ingredients.
Step 8
Heat a pan with 1 Tbsp of perilla oil (half of the total amount). Add the seasoned radish greens and begin to stir-fry. Once the seasoning is evenly mixed, reduce the heat to medium-low, cover the pan with a lid, and let it simmer until the greens are tender and fully cooked.
Step 9
When the liquid has reduced and the radish greens are tender, add 2 Tbsp of perilla seed powder, the minced green onion, and the sliced red chili pepper. Stir gently to combine. Finally, drizzle in the remaining 1 Tbsp of perilla oil to complete your delicious braised radish greens with doenjang!
Step 10
The doenjang seasoning has thoroughly penetrated the tender radish greens, creating a savory and deeply flavorful dish. The nutty perilla seed powder and aromatic perilla oil come together to make an exceptionally delicious side dish that will have you reaching for more rice.
Step 11
Since we used only the tender inner stems, the texture is wonderfully soft, and the taste is absolutely delightful. This dish is truly a healthy and satisfying meal, especially during the cold winter months.
Step 12
From now on, please never throw away radish greens! They are a precious ingredient packed with incredible nutrition and flavor. Especially the greens from fresh autumn radishes are excellent in both taste and health benefits, so I recommend specifically choosing and buying radishes with greens attached.
Step 13
Wondering what to cook for dinner tonight? Buy a bunch of radishes, enjoy some radish dishes, and then use the greens by blanching and stir-frying them, or by making a doenjang jjigae. You’ll likely regret ever throwing away such a wonderful ingredient! Enjoy making and savoring this delicious and healthy dish.
