Rich and Savory Beef and Dried Radish Greens Soup (Siraegi-guk)
Rich and Savory Beef and Dried Radish Greens Soup (Siraegi-guk)
Market-Style Beef Siraegi-guk: Perfect for Daeboreum!
This Beef Siraegi-guk is a hearty and flavorful soup, perfect for the Daeboreum (Korean Harvest Festival) as an alternative to traditional namul dishes. Tender beef, marinated and stir-fried, is simmered with seasoned dried radish greens (siraegi) in a broth made from kelp stock and beef bone broth. The result is a deeply savory soup reminiscent of traditional market-style ‘jangteo gukbap’ (market stew soup). My son even commented that it tastes like siragaegi yukgaejang (spicy beef and vegetable soup). It’s a comforting dish that warms you up from the inside out, especially on chilly days.
Siraegi Preparation- Boiled dried radish greens (siraegi) 300g
- Doenjang (fermented soybean paste) 1.5~2 Tbsp
- Guk-ganjang (soup soy sauce) 1 Tbsp
- Gochugaru (red pepper flakes) 2 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil (or perilla oil) 1 Tbsp
Beef Marinade and Broth- Beef for stewing (Hanwoo recommended) 250g
- Soju 1/2 cup
- Brown rice oil (or vegetable oil) 1 Tbsp
- Gochugaru (red pepper flakes) 1 Tbsp
- Black pepper, a pinch
- Guk-ganjang (soup soy sauce) 1 Tbsp
- Mirin (or rice wine) 1 Tbsp
- Kelp stock 4~5 cups
- Beef bone broth 1~2 cups (optional, adds richness)
- Cheongyang gochugaru (spicy red pepper flakes), to taste (optional)
Additional Ingredients- Radish, 3cm thick piece
- Onion 1/2 medium
- Green onion, 1 stalk or more (generous amount recommended for better flavor)
- Beef for stewing (Hanwoo recommended) 250g
- Soju 1/2 cup
- Brown rice oil (or vegetable oil) 1 Tbsp
- Gochugaru (red pepper flakes) 1 Tbsp
- Black pepper, a pinch
- Guk-ganjang (soup soy sauce) 1 Tbsp
- Mirin (or rice wine) 1 Tbsp
- Kelp stock 4~5 cups
- Beef bone broth 1~2 cups (optional, adds richness)
- Cheongyang gochugaru (spicy red pepper flakes), to taste (optional)
Additional Ingredients- Radish, 3cm thick piece
- Onion 1/2 medium
- Green onion, 1 stalk or more (generous amount recommended for better flavor)
Cooking Instructions
Step 1
First, to tenderize the dried radish greens (siraegi), place them in boiling water (or rice water) and simmer over medium heat for 1 to 2 hours. This process helps to remove any toughness and makes the siraegi soft.
Step 2
Once boiled, remove the siraegi from the heat and let it soak in the water for 4 to 5 hours. This soaking period further softens the greens and helps to remove any bitterness.
Step 3
Rinse the siraegi thoroughly in clean water 3 to 4 times, then squeeze out as much excess water as possible by hand. (Tip: Usually, siraegi has a tough outer skin that needs peeling, but the siraegi I used was noted as not requiring peeling, saving me that step. Please check your siraegi and peel if necessary.)
Step 4
Cut the prepared siraegi into bite-sized pieces, about 2-3 cm long. Then, in a bowl, mix them with doenjang, guk-ganjang, gochugaru, minced garlic, and sesame oil. Gently massage the seasoning into the siraegi and let it marinate for a while to absorb the flavors.
Step 5
It’s important to remove the blood from the beef for stew. Rinse the beef chunks 3-4 times under cold running water, or soak them in cold water until the water runs clear. This step ensures a clean and pure broth flavor.
Step 6
After draining the blood, cut the beef into bite-sized pieces. In a bowl, toss the beef pieces with 1/2 cup of soju. This helps to eliminate any gamey odors.
Step 7
To the soju-coated beef, add gochugaru, black pepper, guk-ganjang, and mirin. Mix well to marinate the beef thoroughly. (Alternative method: You can also boil the beef first to make a broth, then shred or chop the cooked beef and marinate it. In this case, you can use the beef cooking liquid as part of your soup base for a richer taste.)
Step 8
Heat a pot over medium heat and add the marinated beef. Stir-fry the beef until it’s partially cooked. (Tip: Since brown rice oil and sesame oil are already in the marinade, there’s no need to add extra cooking oil. This allows the natural flavors of the ingredients to shine.)
Step 9
Once the beef is browned, add the sliced radish to the pot and stir-fry it together with the beef. The natural sweetness released from the radish will enhance the soup’s overall flavor.
Step 10
Pour in the mixed kelp stock and beef bone broth. The beef bone broth is optional but highly recommended for a more robust and savory soup base.
Step 11
Add the seasoned siraegi to the pot as well. Bring the soup to a simmer and let it cook thoroughly, allowing the flavors to meld together. Simmering gently over medium-low heat ensures the siraegi fully absorbs the soup’s essence.
Step 12
While the siraegi is simmering, add the roughly chopped onion and the diagonally sliced green onions. Adding a generous amount of green onions will contribute a fresh and refreshing flavor, making the soup even more delicious.
Step 13
For more detailed information on boiling siraegi and its various health benefits, please refer to related recipes.
