Korean Radish Greens (Eolgari) Soybean Paste Soup
Korean Radish Greens (Eolgari) Soybean Paste Soup
Hearty Soybean Paste Soup using Leftover Eolgari Greens
A comforting and savory soybean paste soup made from the outer leaves of Korean radish greens (eolgari) that were leftover after making kimchi. This recipe is a wonderful way to utilize greens that might otherwise be discarded, perfect for a nourishing meal when you crave something simple yet satisfying.
Main Ingredients- 400g Eolgari Radish Greens (outer leaves leftover from kimchi)
- 8 cups Kelp Broth (made by soaking 2 pieces of dried kelp in cold water for 30 minutes)
- 1 Tbsp chopped Green Onion
Seasoning- 2 Tbsp Soybean Paste (Doenjang)
- 1 tsp Tuna Extract (or Korean soup soy sauce)
- 2 Tbsp Soybean Paste (Doenjang)
- 1 tsp Tuna Extract (or Korean soup soy sauce)
Cooking Instructions
Step 1
First, thoroughly wash the eolgari radish greens and pat them dry. Chop them into bite-sized pieces, about 2-3 cm. Even if using outer leaves, focusing on the tender parts will enhance the soup’s flavor.
Step 2
Finely chop the green onion. This will add a refreshing taste and aroma to the soup.
Step 3
Pour the pre-prepared 8 cups of kelp broth into a pot and bring it to a boil over high heat. Once boiling, dissolve 2 tablespoons of soybean paste through a sieve into the pot. Add the chopped eolgari greens and green onions. Wait until the soup returns to a boil.
Step 4
After the soup starts boiling vigorously, reduce the heat to medium and simmer for about 20 minutes. It’s important to cook until the eolgari greens are tender and the savory flavor of the soybean paste is well infused into the broth. Finally, add 1 teaspoon of tuna extract to adjust the seasoning and your soup is complete. (Adjust the amount of soybean paste and tuna extract based on the saltiness of your homemade doenjang.)
