Savory Braised Dried Radish Greens with Soybean Paste: A Rice-Stealing Delight
Savory Braised Dried Radish Greens with Soybean Paste: A Rice-Stealing Delight
How to Make Delicious Braised Dried Radish Greens with Soybean Paste | Rich and Savory Flavor
Today, I’ve made a deliciously simmered dish of dried radish greens with soybean paste, enhanced with anchovies. The rich broth and tender greens are perfect served over hot rice, making it an absolute ‘rice thief’! The deep flavor of the broth and the soft texture of the greens will have you reaching for seconds.
Main Ingredients- Softened and prepared dried radish greens (Siraegi) 500g
- Rich anchovy broth 3 cups (approx. 600ml)
- Soybean paste (Doenjang) 2 Tbsp
- Dried shiitake mushroom powder 1 Tbsp (for umami boost!)
- Anchovy sauce or Korean soup soy sauce 1 Tbsp
- Green onion 1 stalk
- Onion 1 medium
- Cheongyang chili peppers 3 (adjust for spiciness)
- Minced garlic 1 Tbsp
- Fine red chili powder 1 Tbsp (for color and a hint of heat)
- Plum syrup 2 Tbsp (for sweetness and shine)
- Perilla oil 2 Tbsp (the secret to nutty flavor!)
- Dried anchovies for broth 10 fish
Cooking Instructions
Step 1
First, prepare your softened and boiled dried radish greens. If the greens are too long, cut them in half to about 5-7 cm lengths. This helps the seasoning penetrate evenly and makes them easier to eat.
Step 2
Now, let’s prepare the other vegetables. Finely slice the onion, cut the green onion diagonally, and finely chop the Cheongyang chili peppers. (If you like it spicier, you can leave the seeds in.)
Step 3
In a bowl, combine the prepared dried radish greens with soybean paste, minced garlic, shiitake mushroom powder, perilla oil, plum syrup, and anchovy sauce (or soup soy sauce). Gently mix and massage them together to ensure the seasoning coats the greens evenly. This step seasons the radish greens.
Step 4
Place the seasoned dried radish greens in the bottom of a heavy-bottomed pot or earthenware pot. This prevents the seasoning from sticking and burning, and helps distribute heat evenly.
Step 5
Arrange the sliced onion, green onion, and chopped Cheongyang chili peppers attractively on top of the radish greens. The colorful vegetables will enhance the appeal of the dish.
Step 6
Time to add the broth. Pour in the rich anchovy broth (about 3 cups) until the radish greens are partially submerged. Sprinkle the fine red chili powder evenly over the top. Bring the mixture to a boil over medium-high heat to allow the ingredients to meld together.
Step 7
Once the broth begins to boil, reduce the heat to low, cover the pot, and simmer gently for about 20 minutes. It’s important to give the greens time to absorb the flavors of the seasoning and broth. During the last 10 minutes of simmering, add the 10 dried anchovies for broth, allowing them to cook with the greens and deepen the flavor of the broth. Simmer for a total of about 30 minutes until the dried radish greens are tender and the dish is wonderfully flavorful.
