Nutrient-Rich! Seasonal Dried Radish Greens Potato Stew Recipe
Nutrient-Rich! Seasonal Dried Radish Greens Potato Stew Recipe
A Feast for Your Wallet! Hearty Potato Stew Packed with Seasonal Dried Radish Greens
I prefer to make kimchi in smaller batches throughout the year rather than all at once, so I kimchi the ingredients as they come into season. Currently, it’s the season for ‘dabalmu’ (bunched radish) and ‘altarimoo’ (radish greens), so I bought a variety of radishes. After trimming them, I ended up with a large pile of dried radish greens! I briefly considered making kimchi with them, but then I remembered the pork neck bones I had bought a few days prior and decided to make potato stew instead. Potato stew isn’t something I make often because my kids don’t particularly enjoy it, even with plenty of meat. However, I thought of ‘mukunjiam’ (aged kimchi) potato stew and bought just a small amount of pork neck bones to make it. So, I added the dried radish greens to those neck bones and cooked up a pot of potato stew. To my surprise, my kids, who usually don’t eat much potato stew, and even I, found it incredibly delicious! Perhaps it tastes better when there’s less of it? Maybe it was because the seasonal dried radish greens were so tender and flavorful this time, much better than using regular cabbage greens. From now on, I’m definitely making potato stew with autumn dried radish greens whenever they’re in season! Make this ‘mucheong-siraegi’ potato stew, a humble yet hearty meal that the whole family can enjoy for just 5,000 won, made with seasonal ingredients. It’s a must-try! Stay healthy today~♡
Main Ingredients- Pork neck bones 1kg
- 1 cup Soju (to remove pork odor)
- 3 Bay leaves
- 6 cloves Garlic
- Root of green onion
- 1.8L Rice water
- 1L Pork bone broth
- 3 handfuls Boiled dried radish greens (approx. 300g)
- 2 Potatoes (medium-sized)
- A handful of Perilla leaves (optional, for added fragrance)
Seasoning Ingredients- 2 Tbsp Beef bouillon powder (e.g., Dashida)
- 1 Tbsp Chicken stock (or kelp broth)
- 1/3 cup Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- 6 Tbsp Gochugaru (Korean chili powder, adjust to spice preference)
- 2 Tbsp Doenjang (fermented soybean paste)
- Generous amount of Roasted soybean powder (adjust to taste)
- Chopped green onion (for garnish)
- 2 Tbsp Beef bouillon powder (e.g., Dashida)
- 1 Tbsp Chicken stock (or kelp broth)
- 1/3 cup Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- 6 Tbsp Gochugaru (Korean chili powder, adjust to spice preference)
- 2 Tbsp Doenjang (fermented soybean paste)
- Generous amount of Roasted soybean powder (adjust to taste)
- Chopped green onion (for garnish)
Cooking Instructions
Step 1
First, blanch the prepared dried radish greens in boiling water, then rinse them under cold water and squeeze out excess moisture. This helps remove any raw green taste and makes them tender.
Step 2
Soak the pork neck bones in cold water for 30 minutes to an hour to remove blood. Change the water midway for better results. After draining, place the bones in boiling water with 1 cup of soju and boil for 5 minutes to remove impurities and odor.
Step 3
Rinse the blanched pork neck bones thoroughly under cold running water. Removing any residual bits or blood clots will result in a clearer and cleaner broth.
Step 4
Pour the rice water into a large pot and bring it to a boil over high heat. Using rice water adds a richer and smoother flavor to the broth.
Step 5
Once the water boils, place the rinsed pork neck bones, bay leaves, whole garlic cloves, and green onion roots into a sieve or directly into the pot. Boil over high heat for about 15 minutes. Skim off any foam that rises to the surface.
Step 6
Once the pork bones have simmered for a while, add the peeled and roughly chopped potatoes. Pour in the pork bone broth. If the broth level is low, you can add a little more water. Reduce the heat to medium and continue to simmer for about 20 minutes until the potatoes and pork bones are tender.
Step 7
While the potatoes and pork bones are cooking, prepare the base seasoning. In a bowl, combine the beef bouillon powder, chicken stock, cooking wine, minced garlic, gochugaru, and doenjang. Mix well. Dissolving the doenjang first will help prevent clumps and ensure even mixing.
Step 8
Add the prepared base seasoning to the pot and stir to combine. Then, add the boiled dried radish greens. Finally, sprinkle in a generous amount of roasted soybean powder and stir well. Simmer over medium-low heat for another 10 minutes, allowing the flavors to meld into the radish greens and potatoes.
Step 9
Transfer the finished potato stew to an individual earthenware pot (ttukbaegi) for serving. Simmering it briefly again in the ttukbaegi deepens the flavor. Garnish with chopped green onions and perilla leaves according to your preference for an extra touch of fragrance and deliciousness.
