Rich and Savory Perilla Seed Siragee Doenjang Soup
Rich and Savory Perilla Seed Siragee Doenjang Soup
When You Miss Mom’s Cooking: Hearty and Nutty Siragee Doenjang Soup
Did you know that sun-dried radish greens, known as siragee, are a superfood packed with protein, calcium, and dietary fiber? When you’re living far from home and start missing your mom’s cooking, a warm bowl of siragee soup can be incredibly comforting. This recipe is so delicious and nutty that even kids ask for seconds! Let’s make this heartwarming soup together.
Main Ingredients- 150g Boiled Siragee (Sun-dried Radish Greens)
- 2 Dried Anchovy Broth Packs
- 1.5 Liters Water
- 1.5 Tbsp Doenjang (Korean Soybean Paste)
- 1 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 Tsp Gochujang (Korean Chili Paste)
- 3 Tbsp Minced Garlic
- 1/2 Onion
- 1 Scallion, chopped
- 1/2 Tsp Sugar
- 2 Tbsp Perilla Seed Powder
- 1 Tbsp Perilla Oil
Cooking Instructions
Step 1
First, prepare a savory broth by boiling 2 dried anchovy broth packs in 1.5 liters of water for about 10 minutes. (You can also use dried anchovies and kelp for the broth, or even rice water for a milder base).
Step 2
Rinse the boiled siragee under running water, squeeze out excess moisture, and cut them into bite-sized pieces (about 2-3 cm long). This makes them easier to eat in the soup.
Step 3
In a bowl, combine the cut siragee with 1.5 Tbsp doenjang, 1 Tbsp guk-ganjang, 3 Tbsp minced garlic, 1 tsp gochujang, 2 Tbsp perilla seed powder, thinly sliced half onion, 1 chopped scallion, and 1/2 tsp sugar. Gently mix everything together with your hands, massaging the seasonings into the siragee. (The sugar helps to reduce any slightly bitter or grassy notes from the siragee. Don’t be shy with the garlic; it adds great flavor and health benefits!).
Step 4
Heat 1 Tbsp of perilla oil in a pot over medium heat. Add the seasoned siragee and stir-fry for 2-3 minutes until fragrant and slightly softened. Pour in about 1 cup of the prepared broth and continue to cook until the liquid is reduced and the siragee is well coated. This step deepens the flavor.
Step 5
Pour the remaining broth into the pot. Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for at least 20 minutes. The longer it simmers, the more the flavors meld and the siragee becomes tender and delicious.
Step 6
Serve the soup as is, or for added flavor, especially for children, you can garnish each bowl with 1 tsp of perilla seed powder and 1/2 tsp of perilla oil. For those who enjoy a little spice, a sprinkle of 1 tsp of gochugaru (red pepper flakes) on top adds a delightful kick.^-^
