Savory and Delicious Stewed Dried Radish Greens (Siraegi Namul)
Mastering the Art of Homemade Siraegi Namul
This recipe guides you through making nutrient-rich Siraegi Namul, a Korean dish featuring dried radish greens, with a deeply savory and rich flavor. Cooked until wonderfully tender, it’s a perfect winter side dish that pairs exceptionally well with rice. Detailed instructions are provided for beginners to follow with ease.
Main Ingredients
- 300g pre-boiled dried radish greens (siraegi)
- 3 cups anchovy-kelp broth (approx. 600ml)
- 1/2 red chili pepper
- 1 handful scallions (approx. 50g)
- 1/2 Korean green chili pepper (optional, for heat)
Seasoning Ingredients
- 3 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp sesame oil (deulgireum)
- 1 Tbsp minced garlic
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp sesame oil (deulgireum)
- 1 Tbsp minced garlic
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Before you begin cooking, prepare all your ingredients. Cut the 300g of pre-boiled dried radish greens into bite-sized pieces, about 3-4 cm long. Finely chop the red chili pepper and Korean green chili pepper (remove seeds first). Chop about a handful of scallions, including both the white and green parts. (Tip: Having 3 cups (approx. 600ml) of anchovy-kelp broth pre-boiled and ready will save you cooking time.)
Step 2
Now, let’s start seasoning. Place all the prepared dried radish greens into a large pot or bowl. Add the seasoning ingredients: 3 tablespoons of doenjang, 0.5 tablespoon of gochujang, 0.5 tablespoon of gochugaru, 1 tablespoon of minced garlic, and 2 tablespoons of sesame oil (deulgireum).
Step 3
The key to a delicious dish is to thoroughly mix the seasonings into the greens. Gently massage the greens with your hands to ensure the seasonings are evenly distributed. Add the chopped scallions, red chili pepper, and green chili pepper to the bowl and continue to mix gently, ensuring the seasonings coat every piece of radish green.
Step 4
Pour the 3 cups (approx. 600ml) of prepared anchovy-kelp broth over the seasoned radish greens. The broth should be sufficient to mostly cover the greens, ensuring they cook evenly and remain moist.
Step 5
Once the broth is added, the dish is ready to be cooked. Start by bringing the pot to a rolling boil over high heat.
Step 6
As soon as the broth starts to boil vigorously, reduce the heat to medium. Cover the pot with a lid and let it simmer gently for at least 30 minutes, or until the radish greens are very tender and have absorbed the flavors of the seasoning. Stir occasionally to prevent sticking.
Step 7
After simmering for 30 minutes, check the tenderness of the radish greens. If there’s too much liquid, remove the lid and continue to cook over medium-low heat until the broth is reduced to a thick, stew-like consistency. (Tip: For an extra layer of nutty flavor, you can stir in 1-2 tablespoons of perilla seed powder towards the end of cooking and simmer for a few more minutes.)
Step 8
Your savory and delightful Siraegi Namul is complete! This is a wonderful, healthy dish perfect for a winter meal. Enjoy it spooned over warm rice or as a standalone side dish. Enjoy your cooking!
