Savory and Rich Siraitgi (Dried Radish Greens) Soybean Paste Stew
Savory and Rich Siraitgi (Dried Radish Greens) Soybean Paste Stew
The Reason Why You Should Use Plain Water, Not Anchovy Broth, for a Deeper Siraitgi Soybean Paste Stew
Siraitgi, rich in dietary fiber, helps with weight management and improving cholesterol levels! Enjoy this nutritious and delicious stew made with the finest seasonal siraitgi. It’s a true appetite enhancer.
Main Ingredients- 300g boiled siraitgi (dried radish greens)
- 1/2 stalk of green onion
- 1-2 Cheongyang chili peppers (spicy Korean peppers)
- 1.4L water
Seasoning Ingredients- 1 Tbsp soy sauce for soup
- 1 Tbsp sesame oil
- 1 tsp sugar
- 1 Tbsp roasted soybean powder
- 1 Tbsp roasted perilla powder
- 1 Tbsp fermented anchovy sauce
- 2 Tbsp soybean paste
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup
- 1 Tbsp sesame oil
- 1 tsp sugar
- 1 Tbsp roasted soybean powder
- 1 Tbsp roasted perilla powder
- 1 Tbsp fermented anchovy sauce
- 2 Tbsp soybean paste
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the 300g of well-boiled siraitgi by cutting it into bite-sized pieces (about 2-3cm). In a large bowl, combine the siraitgi with 1 Tbsp soy sauce for soup, 1 Tbsp sesame oil, 1 Tbsp soybean paste, and 1 tsp sugar. Gently massage the ingredients into the siraitgi with your hands; this helps the flavors meld beautifully.
Step 2
Heat a pot over medium heat. Add 1 Tbsp roasted soybean powder and 1 Tbsp roasted perilla powder. Stir continuously for 1-2 minutes until a nutty aroma is released, being careful not to burn them. Roasting these powders enhances the stew’s savory depth and rich texture.
Step 3
To the roasted powders, add 1 Tbsp fermented anchovy sauce and 1 Tbsp soybean paste. Continue to stir-fry together over medium heat for another minute. This step reduces any raw taste from the soybean paste and amplifies its umami.
Step 4
Pour in 1 cup (200ml) of water and dissolve the soybean paste mixture thoroughly, ensuring there are no lumps. Add the seasoned siraitgi. Stir-fry the siraitgi with the paste mixture for 3-4 minutes over medium-low heat, adding just enough water to moisten the ingredients. This allows the flavors to penetrate the siraitgi.
Step 5
Add the remaining 1.2 liters of water to the pot with the sautéed siraitgi and seasoning. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes, allowing the siraitgi’s flavors to fully infuse the broth.
Step 6
Finally, add 1-2 diagonally sliced Cheongyang chili peppers, 1/2 stalk of diagonally sliced green onion, and 1 Tbsp minced garlic. Continue to simmer for another 5-10 minutes until the stew is complete. Adjust the amount of chili peppers based on your preference for spiciness.
