Hearty Dried Radish Greens and Soybean Paste Stew
Hearty Dried Radish Greens and Soybean Paste Stew
Savory Dried Radish Greens Soybean Paste Stew Recipe
Enjoy a deeply savory and comforting stew made with dried radish greens, a winter delicacy. This simple yet satisfying dish is perfect for a hearty meal. You can make it with fermented soybean paste (doenjang) or a mixed bean paste (mijang). The broth, enriched with anchovies and shiitake mushrooms, enhances the natural flavors of the radish greens. It’s also delicious served over a bowl of rice!
Main Ingredients- 240g boiled dried radish greens, cut into bite-sized pieces
- 1/4 block firm tofu (approx. 110g), thinly sliced
- 2 Tbsp mixed bean paste (mijang) or soybean paste (doenjang)
- 1.5L water
Broth Ingredients- 5 dried anchovies for broth
- 1 Tbsp shiitake mushroom powder
- 1 large green onion (white part mainly, kept whole)
- 5 dried anchovies for broth
- 1 Tbsp shiitake mushroom powder
- 1 large green onion (white part mainly, kept whole)
Cooking Instructions
Step 1
First, prepare the dried radish greens and tofu by cutting them into manageable, bite-sized pieces. Cut the radish greens into appropriate lengths, and slice the tofu into thin, flat pieces, about 0.7cm thick, so they meld well into the soup.
Step 2
To create a deep and savory broth, we’ll start by simmering the broth ingredients. In a pot, combine 1.5L of water with 5 dried anchovies for broth, 1 Tbsp shiitake mushroom powder, and the whole green onion (white part). Let this simmer to create a flavorful base. If you have store-bought beef bone broth or kelp broth, feel free to use that as a shortcut. (Using a mesh bag for the anchovies makes them easy to remove later.)
Step 3
Once the broth base comes to a rolling boil, add the prepared dried radish greens and let them simmer together. At this point, it’s a good idea to remove the green onion before it becomes overly soft or discolors the broth. Boiling the radish greens until they are tender is key to a good stew.
Step 4
Reduce the heat to medium and let the stew simmer for about 20 minutes, or until the dried radish greens are thoroughly tender. This slow simmering process allows the savory flavors and nutrients of the radish greens to fully infuse into the broth, creating a rich and deep taste.
Step 5
Now it’s time to add the seasoning. Once the radish greens are tender, stir in 2 Tbsp of mixed bean paste (mijang). If you’re using homemade soybean paste (doenjang) or regular soybean paste, you can add 1 Tbsp of gochugaru (red pepper flakes) along with the 2 Tbsp of doenjang for a slightly spicy and more complex flavor. Straining the paste through a sieve can help it dissolve smoothly without lumps.
Step 6
After dissolving the paste, add the sliced tofu and let the stew come to a gentle boil again. Avoid boiling for too long, as the tofu might break apart. Once the stew returns to a boil, prepare to finish it off.
Step 7
Finally, remove the mesh bag containing the anchovies and turn off the heat. Taste the stew and add a pinch of salt if needed to adjust the seasoning. Depending on the saltiness of your radish greens and paste, you might not need any extra salt.
Step 8
Ladle the delicious and savory dried radish greens soybean paste stew into bowls and enjoy it while it’s warm!
Step 9
This stew is particularly wonderful when served over a bowl of rice, mixing it all together. It makes for a filling and wholesome meal.
