Savory and Sweet Dried Radish Greens Soup (Siraegi Doenjang Guk)
Savory and Sweet Dried Radish Greens Soup (Siraegi Doenjang Guk)
A Heartwarming Bowl of Korean Comfort Food: Siraegi Doenjang Guk
While I usually enjoy spicy and hearty soybean paste stews, sometimes a simple, subtly sweet dried radish greens soup is just what I crave! This is a mild, comforting soup that even children will enjoy. It’s a taste of home, perfect for a cozy meal.
Main Ingredients- 200g dried radish greens (siraegi), thawed if frozen, or pre-cooked
- 1/2 onion
- 1/3 zucchini
- 1 stalk green onion
- 1/2 block firm tofu
Cooking Instructions
Step 1
First, prepare the dried radish greens. If using frozen siraegi, allow it to thaw naturally, then squeeze out any excess water by hand. If you have dried, hard siraegi, boil it until tender, then drain and squeeze out the water.
Step 2
The key to a delicious soup is a flavorful broth! In a pot, combine 1100ml of water with 3 dried anchovies and 3 pieces of dried kelp (about 5x5cm each), placed in a mesh bag or cheesecloth. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes to extract a deep flavor. (Since some water evaporates while cooking, it’s best to start with slightly more water than your target broth volume.)
Step 3
Let’s prepare the vegetables for the soup. Slice the zucchini and onion into half-moons or bite-sized pieces, about 0.5cm thick. Slice the green onion diagonally to add a fresh aroma.
Step 4
Cut the firm tofu into roughly 1.5cm to 2cm cubes. Placing the cut tofu on a sieve for a few minutes will help drain excess water, preventing the broth from becoming cloudy.
Step 5
Chop the squeezed dried radish greens into large pieces, about 2-3cm long. Cutting them too small can reduce the pleasant chewiness, so aim for a satisfying size.
Step 6
In a mixing bowl, combine the chopped siraegi with 2 tablespoons of soybean paste. Gently massage the ingredients together with your hands. Marinating the siraegi in the soybean paste beforehand allows the flavor to penetrate evenly, resulting in a richer taste.
Step 7
Once the broth is ready, remove and discard the anchovy-kelp bag. Add the seasoned siraegi to the pot first. Bring it to a rolling boil over high heat for a few minutes to extract the savory flavor of the radish greens.
Step 8
After the soup comes to a boil with the siraegi, stir in the remaining 0.5 tablespoon of soybean paste and 1/2 tablespoon of minced garlic. Dissolve them completely without lumps. Bring the soup back to a simmer to allow the flavors to meld.
Step 9
When the soup boils again, add the sliced zucchini and tofu (and any mushrooms, if using). Let it simmer vigorously over medium heat until the ingredients are tender but not mushy. It’s important to cook them just right.
Step 10
Finally, add 1 tablespoon of red pepper flakes for color and a touch of heat. If you prefer a spicier soup, you can add thinly sliced chili peppers at this stage.
Step 11
Once all the ingredients are tender and cooked through, add the diagonally sliced green onions. Simmer for just another minute until the fresh scent of the green onions infuses the soup. Your delicious Siraegi Doenjang Guk is ready to be enjoyed with a warm bowl of rice!
