Savory Dried Radish Greens Soybean Paste Stew (Siraegi Doenjang Guk)
Recreate ‘Soo Mi’s Side Dishes’ Siraegi Doenjang Guk Recipe!
Here’s a recipe for a deeply savory and flavorful soybean paste stew made with my beloved ingredient, dried radish greens (siraegi). This Siraegi Doenjang Guk was recently featured on ‘Soo Mi’s Side Dishes’, making it even more popular. I was delighted to see it, as it’s a soup my husband and I absolutely adore! The rich nutrients of siraegi combined with the comforting savoriness of doenjang create a perfect dish that will have you finishing a bowl of rice in no time. I’ve included detailed steps so anyone can easily follow along. Enjoy cooking this delicious soup!
Ingredients- Soaked dried radish greens (siraegi) 300g
- Dried anchovies for broth 1 handful
- Kelp 1 piece (approx. 10x10cm)
- Water 1L (about 4 cups)
- Soybean paste (doenjang) 2 Tbsp
- Onion 1/2 medium
- Green chili pepper 1
- Red chili pepper 1
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the Siraegi Doenjang Guk. Make sure to wash the dried radish greens thoroughly.
Step 2
Peel half an onion, wash it, and dice it finely into small cubes, about 0.5cm. This will add sweetness and a refreshing depth to the broth.
Step 3
Remove the stems from one green chili pepper and one red chili pepper. Slice them thinly on the diagonal or mince them finely. These will add a spicy kick and vibrant color. Feel free to adjust the spiciness to your preference.
Step 4
It’s best to use pre-soaked dried radish greens. For convenience, you can boil a large batch, portion it, and store it in the freezer for future use. If using frozen siraegi, thaw it and rinse it several times in cold water to remove any impurities. Peel the tough outer skin from the stems of the siraegi, then chop it into bite-sized pieces, about 2-3cm long. Avoid chopping them too finely to maintain a pleasant texture.
Step 5
Place the chopped siraegi in a bowl and add 2 tablespoons of doenjang. Gently mix and massage the greens with your hands, coating them evenly with the soybean paste. Let it marinate for 1-2 minutes to allow the flavors to meld, which will deepen the taste of the stew.
Step 6
In a pot over medium-low heat, toast a handful of dried anchovies for 1-2 minutes until fragrant, to remove any fishy odor. Once the anchovies are lightly golden, add 1 liter (about 4 cups) of water and a piece of kelp. Bring to a boil over high heat, then reduce to medium heat and simmer for 5-7 minutes to create a flavorful broth.
Step 7
Once the broth comes to a boil, remove the kelp immediately. Continue simmering the anchovies for another 1-2 minutes, then remove them as well to ensure a clear and clean-tasting broth. Be careful not to overcook the kelp, as it can release a bitter flavor.
Step 8
Add the seasoned siraegi to the clear broth. Then, add the diced onion and the diagonally sliced green and red chili peppers. Bring the stew back to a simmer and cook until all the ingredients are well combined and tender.
Step 9
Finally, stir in 1 tablespoon of minced garlic and simmer for another minute. Once the flavors have melded beautifully, turn off the heat. Ladle the soup into a serving bowl, and your delicious and savory Siraegi Doenjang Guk is ready to be enjoyed! It’s best served hot.
Step 10
Siraegi is a wonderfully healthy food, packed with vitamins, minerals, and dietary fiber. I believe this Siraegi Doenjang Guk is one of the most delicious and accessible ways to enjoy its benefits. Enjoy a nutritious and satisfying meal with this wholesome soup! Bon appétit!
