The Ultimate Guide to Boiling Dried Radish Greens (Siraegi): Achieve Perfect Tenderness and Flavor
Learn How to Boil Dried Radish Greens, Cooking Time, and Storage Methods! Your Perfect Start to Delicious Winter Siraegi Dishes.
As the crisp autumn winds begin to blow, dried radish greens (siraegi) come to mind – a nutritious and flavorful ingredient perfect for various Korean dishes! Learn the secret to easily and tenderly boiling dried siraegi at home. Follow these steps, and your tough dried greens will transform into an incredibly tender ingredient, ideal for soups, side dishes, braises, and more.
Key Ingredients
- 5-6 bundles dried radish greens (Siraegi)
- 1/2 tsp baking soda
- 1/2 cup (100ml) soju (Korean rice wine)
Cooking Instructions
Step 1
First, place the dried radish greens in a pot and cover them generously with cold water. Ensure the greens are fully submerged so they rehydrate evenly and become tender.
Step 2
While the greens are submerged, add 1/3 to 1/2 teaspoon of baking soda. Pour in 1/2 cup (100ml) of soju, which helps remove any gamey smell and further softens the greens.
Step 3
Now, bring the water to a boil over high heat. Once it reaches a rolling boil, reduce the heat to low. Let it simmer gently for about 30 minutes. Keep an eye on the pot to prevent the greens from sticking or burning.
Step 4
After simmering on low heat for approximately 30 minutes, turn off the heat but keep the lid on the pot. Allow the radish greens to cool down completely inside the pot. This steaming process allows the moisture to penetrate deeply, making the greens exceptionally tender.
Step 5
Once completely cool, carefully remove the radish greens from the pot and place them in a bowl of fresh cold water. Rinse them thoroughly multiple times, changing the water as needed, to remove any dirt, dust, or impurities. Continue rinsing until the water runs clear.
Step 6
After washing, examine the rehydrated radish greens. Gently peel away the tough outer skins and any fibrous stems. Focus on using the soft inner parts for the best culinary results.
Step 7
Your tender, prepped radish greens are now ready to be used! For future convenience, it’s recommended to portion them for storage. Place desired amounts into individual zip-top bags, add about 1/2 cup of water to each bag, seal tightly, and store in the refrigerator. You can also freeze them for longer storage. When needed, simply thaw and use them in your favorite Korean dishes. Enjoy fresh and delicious siraegi anytime!
