Savory Siraegi Doenjang Stew: A True Rice Companion!
Siraegi Doenjang Stew
Transform your frozen dried radish greens (siraegi) into a deeply flavorful and comforting doenjang stew! This dish is so delicious, it’s guaranteed to make a bowl of rice disappear in no time. It’s surprisingly easy to make, so give it a try!
Main Ingredients
- Boiled Siraegi (dried radish greens), 2 handfuls (approx. 300-400g)
- 1/2 stalk Green Onion (mostly white parts)
- 2 cups (400ml) Water or Anchovy-Kelp Broth
Cooking Instructions
Step 1
If your siraegi has been frozen for a long time, or if it’s not in season, the stems might be tough. In this case, peeling off the outer skin will make the siraegi much more tender. Wash them thoroughly and prepare.
Step 2
If you’re using anchovies, pour enough water to cover the siraegi (about 2 cups) into a pot with the dried anchovies. Simmer for 5-10 minutes to create a flavorful anchovy broth. If you’re sensitive to the fishy smell of anchovies, you can remove them once the water starts boiling.
Step 3
While the broth is simmering, take the prepared siraegi and gently mix it with 2 Tbsp doenjang, 1 Tbsp minced garlic, and 1 Tbsp gochugaru (if using). Massage the ingredients into the siraegi with your hands until well combined. Ensuring the seasoning is evenly distributed is key.
Step 4
Wash the green onion and chop it finely, focusing on the white parts. You can also use the green parts, but the white parts release more sweetness and a refreshing flavor.
Step 5
Add the seasoned siraegi to the anchovy broth and bring to a rolling boil over high heat. Cooking with the lid off will help the stew reduce and the flavors meld deeper into the siraegi.
Step 6
Once the siraegi is cooked and has absorbed the flavors, add the chopped green onions and 2 Tbsp perilla seed powder. Simmer for another short while. Adding perilla seed powder will significantly enhance the nutty aroma and depth of flavor.
Step 7
For a delicious Siraegi Doenjang Stew, it’s crucial that the siraegi is very tender and soft. If it still feels a bit tough, reduce the heat to low and let it simmer gently for longer. Taste a strand to check the texture – when it’s delightfully tender, your stew is ready! Enjoy it hot with your rice.