Savory Dried Radish Greens Bibimjang (Spicy Mixed Rice Sauce)
Hearty and Flavorful Dried Radish Greens Bibimjang Recipe
We’ve crafted a delicious and savory bibimjang using fresh, seasonal dried radish greens (siraegi)! The stars of this dish are the flavorful siraegi and the rich ‘makjang’ (or soybean paste), while the other vegetables can be adjusted to your liking. This bibimjang is packed with the taste of the season and makes for a satisfying meal when mixed with hot rice.
Ingredients
- Dried radish greens (Mucheong Siraegi) 180g (about 1 handful)
- Makjang or Doenjang (Korean soybean paste) 1 heaping Tbsp
- Sugar 1 tsp
- Shiitake mushrooms 80g
- Potato 1 medium (about 70g)
- Onion 1/2 medium (about 100g)
- Scallions 2 bunches (about 20g)
- Garlic 3 cloves
- Broth (anchovy or kelp) 500ml
- Perilla oil or sesame oil 1 Tbsp
- Cooking oil, as needed
Cooking Instructions
Step 1
Preparing the ingredients for our delicious Siraegi Bibimjang. Let’s get everything ready.
Step 2
Chop all ingredients (except the radish greens) into bite-sized cubes, roughly 0.5-1cm in size. You want a pleasant texture, so avoid chopping them too finely. Mince the garlic. This slight chunkiness will provide a satisfying bite in the finished bibimjang.
Step 3
Heat a pan over medium heat and add cooking oil. Sauté the minced garlic and sliced onions until fragrant and the onions become translucent. This step is crucial for building a deep flavor base.
Step 4
Add the cubed potatoes to the pan and stir-fry until they start to look slightly translucent. Then, add the chopped dried radish greens, shiitake mushrooms, and sugar. Pour in 300ml of the broth. Cover the pan, reduce the heat to medium-low, and let the ingredients simmer until tender, about 10-15 minutes.
Step 5
Once the vegetables are tender, stir in the heaping tablespoon of ‘makjang’ (or ‘doenjang’). If using ‘doenjang’, consider adding 1 Tbsp of gochugaru (red pepper flakes) for a little heat. Stir and cook to combine the flavors. Add the remaining 200ml of broth and continue to simmer, allowing the sauce to thicken. It’s generally recommended to add soybean paste towards the end of cooking to preserve its flavor.
Step 6
When the sauce has reduced to your desired consistency, add the chopped scallions and stir them in. Just before turning off the heat, drizzle in the perilla oil (or sesame oil) for a final touch of nutty aroma.
Step 7
Serve this wonderfully flavorful Siraegi Bibimjang over a bowl of hot rice. It’s so delicious and satisfying that you won’t need any other side dishes!