Savory and Refreshing Dried Radish Greens Soup (Siraegi Doenjang Guk)
Savory and Refreshing Dried Radish Greens Soup (Siraegi Doenjang Guk)
The Quintessential Home-Cooked Meal! How to Make Kim Su-mi’s Rich and Flavorful Dried Radish Greens Soup
When the cool weather arrives, this warm and nutritious Dried Radish Greens Soup comes to mind. Infused with the secret recipe of Korea’s top culinary expert, Kim Su-mi, this soup boasts an even deeper and more savory flavor. It’s a magical soup that will have you finishing a bowl of rice in no time.
Key Ingredients- 2 handfuls boiled dried radish greens (about 200g)
- 1/2 medium onion
- 1 Korean chili pepper (adjust to taste)
- 1 red chili pepper (for color)
- 2 Tbsp Doenjang (fermented soybean paste – homemade or store-bought)
- 1/2 Tbsp minced garlic
- 1 anchovy & kelp broth pack
- 1L water (about 5 cups)
Cooking Instructions
Step 1
First, prepare the onion (1/2 medium) which will add a refreshing taste to the soup. Peel and wash the onion thoroughly, then dice it into 1cm cubes. This dicing method enhances the depth of the soup’s flavor.
Step 2
Next, prepare the chili peppers to add a subtle spiciness and aroma. Take 1 Korean chili pepper and 1 red chili pepper. Remove the seeds, halve them lengthwise, and then mince them finely. (Tip: If you prefer a spicier soup, feel free to add 1-2 more Korean chili peppers. I personally added one extra.)
Step 3
Now, prepare the main ingredient: the boiled dried radish greens. Squeeze out any excess water from the boiled greens and finely chop them to about 0.5cm thickness. Chopping them too thick can result in an unpleasant texture, so focus on chopping the leafy parts finely. (Tip: You can find detailed instructions on how to prepare boiled dried radish greens in my other recipe at @6907265.)
Step 4
In a large bowl, place the finely chopped dried radish greens. Add 2 tablespoons of Doenjang. Gently massage the greens and paste together with your hands, ensuring the Doenjang is evenly distributed. Marinating the greens beforehand will significantly enhance the soup’s savory notes.
Step 5
Now, pour 1L of water into a pot to make the broth and add the anchovy & kelp broth pack. Bring the water to a boil over high heat. Once it’s boiling vigorously, reduce the heat to medium, add all the marinated dried radish greens, and stir well to break apart any clumps, preventing them from sticking to the bottom of the pot.
Step 6
Once the soup starts to boil again after adding the radish greens, add the pre-chopped onion, Korean chili pepper, and red chili pepper. Simmer together. The vegetables will release their sweetness and refreshing flavors, enriching the soup.
Step 7
Add 1/2 tablespoon of minced garlic to enhance the spicy kick and umami. Stir well to ensure the garlic’s aroma is evenly distributed throughout the soup.
Step 8
As the soup boils, skim off any foam or impurities that rise to the surface using a spoon. This step will result in a clearer and cleaner broth, leading to a more refined taste.
Step 9
Remove and discard the anchovy & kelp broth pack from the finished soup. Leaving the pack in for too long can make the broth taste cloudy or heavy.
Step 10
Finally, taste the soup and adjust the seasoning. If it tastes a bit bland, you can dissolve a little more Doenjang or add salt to reach your desired taste. Let it simmer for a bit longer for all the flavors to meld beautifully. Your savory and refreshing Dried Radish Greens Soup is now complete!
