Spicy Braised Dried Radish Greens with Saury
Chef Choi Kyung-sook’s Secret Recipe: Best Cooking Secrets’ Braised Dried Radish Greens with Saury
Hello! As the saying goes, ‘Rice is power,’ and we’re here to introduce dishes that make for a hearty meal. Today, we’ve prepared ‘Braised Dried Radish Greens with Saury,’ a delicacy perfect for winter. Dried radish greens, made from sun-dried radish leaves, are a nutrient-rich, healthy food, particularly known for their potential to inhibit liver cancer. They are packed with dietary fiber, calcium, and iron. Furthermore, they help block the absorption of glucose and cholesterol, making them beneficial for preventing diabetes, arteriosclerosis, and constipation. They also promote a feeling of fullness, aiding in weight loss. Let’s create this deeply flavorful and rich ‘Braised Dried Radish Greens with Saury’ using Chef Choi Kyung-sook’s secret recipe from ‘Best Cooking Secrets’!
Main Ingredients- 400g boiled dried radish greens
- 1 can of saury (discard the liquid)
- 25g dried anchovies (for broth)
- 50g green onions (about 1/2 stalk)
- 1 red chili pepper
- 1 green chili pepper
Cooking Instructions
Step 1
Prepare the Dried Radish Greens: First, peel off the tough outer skin of the boiled dried radish greens. This will make them even more tender. Cut them into bite-sized pieces (about 5-7 cm long) and set aside.
Step 2
Remove Odor from Dried Radish Greens: If you’re concerned about the distinct grassy or earthy smell of dried radish greens, try gently massaging them in rice water or water mixed with flour. Then, rinse them thoroughly. Rinsing with rice water not only adds nutrients but also effectively removes any unwanted odors.
Step 3
Squeeze Out Excess Water: After rinsing the greens clean, gently press them with both hands to remove excess water. Be careful not to squeeze too hard, as this might prevent the seasoning from being absorbed well.
Step 4
Remove Fishiness from Anchovies: To eliminate any fishy smell from the dried anchovies, you can lightly toast them in a dry pan or microwave them briefly. If you’re using fresh, high-quality anchovies from the southern coast, you don’t need to remove the heads and guts as they won’t impart a bitter taste. If your anchovies are not fresh, be sure to remove the heads and guts before toasting.
Step 5
Prepare the Saury Can: Open the can of saury, drain and discard the liquid. If you’re using fresh saury, it’s recommended to add a bit of soybean paste to remove any fishy odor.
Step 6
Slice the Vegetables: Slice the green onions diagonally. Slice the red and green chili peppers diagonally as well; they add color and flavor. Feel free to increase the amount of chili peppers if you prefer it spicier.
Step 7
Marinate the Dried Radish Greens: In a large bowl, combine the prepared dried radish greens with 1 Tbsp minced garlic, 1 Tbsp gochugaru, 1 tsp ginger juice, 1 Tbsp sugar, 2 Tbsp anchovy sauce, and 1 Tbsp grapeseed oil. Do not turn on the heat yet. Gently mix everything with your hands, ensuring the seasoning is evenly distributed.
Step 8
Sauté to Infuse Flavors: It’s crucial to first sauté the marinated dried radish greens over low heat. This step helps the seasonings penetrate deeply into the greens, resulting in a richer flavor.
Step 9
Simmer the Dish: After sautéing, add the prepared dried anchovies and 4 cups (800ml) of water to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 minutes. A key tip for dried radish greens is to cook them over medium or lower heat; cooking over high heat can dry them out. Ensure you cook it gently.
Step 10
Cover and Simmer: Cover the pot with a lid to allow the dried radish greens to cook thoroughly and absorb the flavors.
Step 11
Add Saury and More Chili Powder: About 10 minutes into the 20-minute simmering time, add the canned saury and the remaining 2 Tbsp of gochugaru. Continue to cook just until the saury is heated through.
Step 12
Add Vegetables and Finish: Finally, add the diagonally sliced green onions, red chili peppers, and green chili peppers. Let it simmer for another short period. You’ll notice a delicious aroma as the sauce thickens.
Step 13
Baste with Broth: Periodically, ladle some of the simmering broth over the radish greens and saury. This helps the flavors distribute evenly and keeps the ingredients moist.
Step 14
Serve: Your delicious and appetite-stimulating ‘Braised Dried Radish Greens with Saury’ is ready! Enjoy it with a hot bowl of rice.
