Stir-fried Fresh Radish Greens (Mucheong Ugeoji)
Quick & Easy Stir-fried Fresh Radish Greens (Mucheong Ugeoji)
This recipe uses fresh radish greens, not dried ones, resulting in an exceptionally crisp and refreshing side dish. Enjoy the delightful texture and healthy goodness of this simple ‘ugeoji’ stir-fry.
Main Ingredients- 250g Boiled Fresh Radish Greens (Mucheong Ugeoji)
- 1 Tbsp Minced Green Onion
Seasoning- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 tsp Minced Garlic
- 1 tsp Sugar
- 1 Tbsp Perilla Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 tsp Minced Garlic
- 1 tsp Sugar
- 1 Tbsp Perilla Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, rinse the boiled fresh radish greens (mucheong ugeoji) thoroughly under running water. If the stems are tough, lightly blanch them to soften before cutting them into bite-sized pieces (about 3-4 cm).
Step 2
In a bowl, combine the cleaned radish greens with gochugaru, soup soy sauce, minced garlic, minced green onion, and sugar. Mix well with your hands, ensuring the seasonings are evenly distributed and absorbed into the greens.
Step 3
Heat 1 tablespoon of perilla oil in a pan over medium-low heat. Add the seasoned radish greens and begin to stir-fry them.
Step 4
You don’t need to add water; the greens will release their natural moisture as they cook. Continue stir-frying over high heat until most of the liquid has evaporated and the greens are tender, which will enhance their crispiness. Be careful not to burn them.
Step 5
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the stir-fry and mix well. This completes your delicious and crisp fresh radish green ‘ugeoji’ stir-fry, offering a delightful texture distinct from dried radish greens. Serve it with warm rice!
