Siraegi Doenjang Guk: A Hearty and Comforting Korean Soybean Paste Stew
Siraegi Doenjang Guk (Dried Radish Greens Stew) ~ A Warm and Soothing Soup Dish
Experience the tender texture of simmered siraegi (dried radish greens) beautifully complemented by the rich, savory flavor of doenjang (Korean soybean paste). This stew, infused with the umami of anchovies, dried anchovies (di-pori), and kelp, creates a deeply satisfying broth where the ingredients’ delicious essence melds together. It’s an undeniably delicious, ‘honey-taste’ soup that will warm you from the inside out, perfect for cooler days.
Main Ingredients- 520g Siraegi (dried radish greens, boiled and prepared)
- 1/2 Onion
- 13 Anchovies (for broth)
- 3 Dried Anchovies (di-pori)
- 2 sheets Kelp (7*7cm)
- 1 Korean Green Chili Pepper (Cheongyang chili)
- 1/2 Red Chili Pepper
- 2L Rice Water (starchy water from rinsing rice)
Seasoning- 3.5 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced Garlic
- 3.5 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Begin by peeling the outer skin from the tougher stem parts of the siraegi. Hold the end of the stem and gently pull downwards to remove the fibrous outer layer. This step helps to make the radish greens more tender.
Step 2
Once peeled, chop the siraegi into bite-sized pieces, approximately 2cm in length. This ensures they are easy to eat in the soup.
Step 3
Preheat a pot over medium-low heat. Add the anchovies and dried anchovies (di-pori) and roast them until they are lightly golden and fragrant. This process removes any fishy odor and enhances their savory flavor.
Step 4
Prepare the vegetables: thinly slice the onion, halve the Korean green chili pepper (removing seeds if you prefer less heat), and slice the red chili pepper diagonally for garnish.
Step 5
In the same pot (after removing the roasted anchovies and di-pori), add the chopped siraegi, doenjang, and minced garlic. Gently massage and mix these ingredients together with your hands. This allows the doenjang to evenly coat the siraegi, infusing it with flavor.
Step 6
Pour in the rice water and add the kelp, onion, anchovies, di-pori, and green chili pepper to the pot. (Reserve the red chili pepper for later.) Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for 30 to 40 minutes. Allowing it to simmer allows the flavors to deepen and meld beautifully.
Step 7
About 5 minutes before serving, add the diagonally sliced red chili pepper. This adds a beautiful pop of color and a hint of spice. If you don’t have red chili peppers or prefer not to use them, you can omit this step. Your delicious Siraegi Doenjang Guk is now ready to be enjoyed!
