Hearty Dried Radish Greens (Siraegi) Rice Cake Soup
Hearty Dried Radish Greens (Siraegi) Rice Cake Soup
A Special Tteokguk with Siraegi and Pan-Fried Tofu
As someone who loves dried radish greens (siraegi), my husband’s brilliant idea led to this wonderful recipe! My neighbors were delighted to try siraegi tteokguk for the first time. This version is extra rich and nutty because we add pan-fried tofu, making it truly special. Come discover the delicious charm of siraegi tteokguk!
Main Ingredients- 200g prepared dried radish greens (siraegi), boiled until tender
- 200-250g rice cake slices for soup (tteokguk tteok), soaked in cold water
- 1/2 block firm tofu (approx. 2 slices of 1/4 block)
- 1 large Korean green onion (daepa), thinly sliced
- 50g oyster mushrooms (or king oyster mushrooms), torn or sliced
- 1 large egg (for garnish)
Seasoning & Broth- 1 tsp soy sauce for soup (ganjang), or to taste
- 1.5 tsp minced garlic
- 1 tsp salt, or to taste
- Anchovies, dried kelp, dried anchovies, radish (for broth)
- Plenty of clear kelp and anchovy broth (approx. 5-6 cups)
- 1 tsp soy sauce for soup (ganjang), or to taste
- 1.5 tsp minced garlic
- 1 tsp salt, or to taste
- Anchovies, dried kelp, dried anchovies, radish (for broth)
- Plenty of clear kelp and anchovy broth (approx. 5-6 cups)
Cooking Instructions
Step 1
First, prepare the rich broth that will give the tteokguk its deep flavor. Bring water to a boil in a pot with anchovies, dried kelp, dried shrimp, and radish. Simmer to create a flavorful broth. (Tip: You can place the broth ingredients in a cheesecloth bag for easy removal later.)
Step 2
Once the broth is boiling, add the prepared dried radish greens (siraegi) and minced garlic. Simmer together. Since siraegi can be tough, reduce the heat to medium-low after the broth boils and cook for at least 10 minutes to ensure the greens become tender.
Step 3
Trim the tough ends of the oyster mushrooms and tear or slice them into bite-sized pieces. Thinly slice the green onion.
Step 4
Add the rice cake slices, which have been soaking in cold water, to the simmering siraegi broth. Stir occasionally to prevent the rice cakes from sticking together.
Step 5
Slice the tofu into bite-sized pieces (about 1cm thick or your preferred shape). Lightly oil a pan and pan-fry the tofu over medium-low heat until golden brown on both sides. For the egg garnish, whisk the egg well, cook it into a thin omelet, let it cool, and then slice it into thin strips.
Step 6
Although the mushrooms and green onions were already sliced in Step 2, this step seems to be a reiteration. (This appears to be a minor redundancy in the recipe flow.)
Step 7
Once the rice cakes are tender and the siraegi is sufficiently soft, add the pan-fried tofu, sliced mushrooms, and chopped green onion to the pot. Continue to simmer for another 2-3 minutes, allowing the flavors to meld together.
Step 8
Finally, it’s time to season the soup. Add soy sauce for soup (ganjang) and salt to your preference. Taste and adjust the seasoning as needed with more salt or ganjang to complete your delicious siraegi tteokguk. (Tip: If you prefer a spicier kick, you can add a little finely chopped Korean chili pepper.)
