How to Boil Dried Radish Greens (Siraegi) for Maximum Tenderness
How to Boil Dried Radish Greens (Siraegi) for Maximum Tenderness
The Ultimate Recipe for Boiling Dried Radish Greens Without Peeling
This recipe guides you through the process of boiling dried radish greens (siraegi) to achieve a wonderfully tender texture, even without peeling them. By carefully controlling the soaking and boiling times, we’ll transform tough old greens into a versatile ingredient perfect for any dish.
Essential Ingredients- 180g Dried Radish Greens (Siraegi)
- 3.5L Water (enough to fully submerge the greens)
- 2 Tbsp Coarse Salt (for soaking and boiling)
Cooking Instructions
Step 1
Here are the 180g of dried radish greens we’ll be preparing. Properly soaking and boiling are key to transforming these dried greens into a delicious ingredient.
Step 2
Begin by soaking the dried radish greens in clean water for at least 7 hours. To help remove any musty smell characteristic of old greens, change the water 3-4 times during the soaking period. After soaking, rinse the greens thoroughly under running water and drain them in a colander.
Step 3
Now, let’s start the boiling process. In a large, deep pot, add 3.5 liters of water, the soaked radish greens, and 2 tablespoons of coarse salt. Bring this to a boil over high heat. To prevent boiling over, slightly tilt the lid, allowing steam to escape.
Step 4
Once the water is at a rolling boil, reduce the heat to medium-low and let it simmer for 5 minutes. After 5 minutes, turn off the heat completely, keep the lid on, and let the greens steep for about 2 hours. This resting period is crucial for tenderizing the greens.
Step 5
After 2 hours, bring the pot back to a boil over high heat again. Once it boils, turn off the heat, cover with the lid, and let it steep for another 2 hours. In essence, we’re boiling the greens twice and steeping them twice after the initial soak.
Step 6
After these two boiling and steeping cycles, the radish greens will be incredibly tender, to the point where you won’t need to peel them. They should be soft enough to easily mash with your fingers.
Step 7
Rinse the thoroughly cooked greens once in cold water. Then, place them in a colander to drain away any excess moisture.
Step 8
Once drained, portion the greens into zipper bags or airtight containers. Frozen, these greens will keep for a long time, ready for you to enjoy delicious dishes like siraegi doenjang guk (radish green soybean paste stew) or seasoned siraegi (siraegi namul) anytime!
