Savory and Delicious Simmered Daikon Greens with Soybean Paste
Savory and Delicious Simmered Daikon Greens with Soybean Paste
Nutritious Daikon Greens Stewed with Soybean Paste
Enjoy a deeply flavorful and savory simmered daikon green dish using winter’s bounty! This recipe creates a healthy and delicious meal that pairs perfectly with rice. Simple ingredients yield a rich taste.
Ingredients- 30 stalks of radish greens (Siraegi)
- 2 generous tablespoons of doenjang (Korean soybean paste)
- 1 tablespoon minced garlic
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 paper cups of anchovy-kelp broth
Cooking Instructions
Step 1
If you’ve bought a bunch of daikon radish, don’t discard the greens! They can be wonderfully transformed into delicious Siraegi (dried radish greens) by boiling them. If you have a large quantity, you can portion and freeze them for easy use anytime. For this recipe, we’ve prepared a generous amount from two bunches of daikon. First, wash the radish greens thoroughly. Place them in a pot, add enough water to cover, and boil them until tender for about 30 minutes.
Step 2
Radish greens can take a bit longer to soften than you might expect, so after boiling for 30 minutes, gently press a stem between your fingers to check for tenderness. Once tender, quickly rinse them under cold water and drain. Peeling the tough outer layer of the stems can make them even more tender. I recall my mother always soaking boiled radish greens in water for a day before using them, so I’ve followed that practice. To make them easier to eat over rice, I’ve cut the greens in half. In a bowl, combine the boiled greens with 2 generous tablespoons of doenjang, 1 tablespoon of minced garlic, and 1 tablespoon of gochugaru. Gently mix everything together and let it marinate for about 10 minutes.
Step 3
This stew is best when simmered slowly, so use a heavy-bottomed pot or pan that won’t easily scorch. Add the marinated Siraegi to the pan and pour in 2 paper cups of anchovy-kelp broth. Cover the pot and let it simmer gently over medium-low heat for about 30 minutes. Remember to stir occasionally to prevent sticking at the bottom. After about 30 minutes, most of the liquid will have evaporated, and the Siraegi will be infused with the savory seasoning, resulting in a delicious and deeply flavored stew. Since no oil is added, you’ll enjoy a clean, savory, and comforting Daikon Green Doenjang Jorim!
