Stir-Fried Radish Greens (Mucheong Bokkeum) with Toasted Perilla Seeds
Savory Stir-Fried Radish Greens with Toasted Perilla Seeds
Radish greens, when dried, make excellent dried radish greens (siraegi), a staple in Korean cuisine! This week, I visited my parents’ home and found beautiful, fresh radish greens growing in their garden. We enjoyed the radish roots, and I decided to make delicious dishes with the greens too. This stir-fried radish green dish is packed with dietary fiber and is a wonderfully simple side dish for busy days. Adding toasted perilla seeds gives it a wonderfully nutty and savory flavor!
Ingredients for Stir-Fried Radish Greens
- 6 bundles fresh radish greens
- 1 Tbsp low-sodium fish sauce (or soy sauce)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- A pinch of whole perilla seeds (or sesame seeds) to taste
- 3 Tbsp perilla oil
- A little chopped green onion
Cooking Instructions
Step 1
First, wash the fresh radish greens thoroughly under running water. Bring a pot of water to a boil and add a pinch of coarse salt. Submerge the thicker stems of the radish greens first and blanch for about 1 minute. Then, add the leaves and continue to blanch just until the stems are pliable and can be bent, but not so long that they become mushy. Be careful not to overcook.
Step 2
Quickly remove the blanched radish greens from the hot water and rinse them under cold water to cool them down and remove excess heat. This helps preserve their vibrant green color and a slightly crisp texture. Drain them well in a colander.
Step 3
Once drained, firmly squeeze out as much water as possible from the radish greens with your hands. Excess water can make the final dish taste bland. Cut the greens into manageable pieces, about 5-6 cm (2-2.5 inches) long.
Step 4
Heat a pan over medium heat and add 3 tablespoons of perilla oil. Add the cut radish greens and stir-fry until the leaves begin to wilt, about 2-3 minutes. Once the leaves have softened, add 1 tablespoon of soy sauce and 1 tablespoon of low-sodium fish sauce (or soy sauce) to season. If you don’t have low-sodium fish sauce, regular soy sauce or even tuna extract can be used as a substitute; otherwise, simply add more soy sauce. When the greens are almost fully cooked, add 1 tablespoon of minced garlic and stir-fry for another minute until fragrant.
Step 5
Turn off the heat. Add the whole perilla seeds (or sesame seeds) and the chopped green onion. Toss everything together to combine. The nutty aroma of the perilla seeds and the fresh scent of the green onion will create a wonderfully flavorful and satisfying dish!
