How to Blanch and Prepare Dried Radish Greens (Siraegi): The First Step to Delicious Korean Dishes
How to Blanch and Prepare Dried Radish Greens (Siraegi): The First Step to Delicious Korean Dishes
Blanching and Prepping Siraegi: Achieving Tender and Flavorful Dried Radish Greens
I bought a pack of dried radish greens (siraegi) from a local market and blanched them! They’re perfect for making seasoned vegetable side dishes or a hearty potato stew (gamjatang). While prepping takes time, the delicious results are absolutely worth it! Let’s get started on preparing your siraegi.
Ingredients- 150g dried radish greens (siraegi)
- Ample water (enough to fully submerge the siraegi)
Cooking Instructions
Step 1
I got a pack of dried radish greens from a local food store. Counting them, there are about 10 bundles inside.
Step 2
Bring a large pot of water to a rolling boil. Make sure there’s enough water to completely cover the dried radish greens.
Step 3
Once the water is boiling, carefully add the dried radish greens to the pot.
Step 4
Using a ladle or spoon, press down firmly on the siraegi to ensure it’s fully submerged in the boiling water. It’s important that they don’t float on the surface.
Step 5
Cover the pot and let it boil vigorously over high heat for about 20 to 30 minutes. Boiling them thoroughly until they become tender is key.
Step 6
After boiling for about 30 minutes, turn off the heat and leave the lid on. Letting it sit overnight (about 8 hours or more) will help the siraegi soften considerably.
Step 7
The next morning, I opened the lid and confirmed that the siraegi had softened nicely. Discard the water from the pot.
Step 8
Now it’s time to prepare the blanched siraegi. Trim off the tough bottom stems with scissors.
Step 9
Gently peel the outer skin from the stems, starting from the top and pulling downwards. Removing this outer layer makes the siraegi much softer, especially for dishes like seasoned vegetables. While it takes a bit of effort, it significantly improves the texture and taste!
Step 10
The prepared siraegi can be stir-fried with seasoning for a delicious side dish (namul), or used as a flavorful ingredient in a rich and savory gamjatang (Korean pork bone and potato stew)!
