Savory Braised Dried Radish Greens (Siraegi Namul)
Savory Braised Dried Radish Greens (Siraegi Namul)
#CountrysideTable #DriedSiraegi #HowToMakeSiraegiNamul #SavoryBraisedDriedRadishGreens Seasoned with Soy Sauce and Doenjang!
When I couldn’t find much to make for side dishes, I discovered some dried radish greens (siraegi) in my pantry. I decided to make a flavorful siraegi namul with them. While I considered adding them to a braised croaker fish dish, I opted to follow the traditional way of preparing siraegi namul. After soaking the dried greens for a full day and boiling them until tender, I stir-fried them with a seasoning blend, finished with perilla oil and sesame seeds for a rich, savory flavor. This dish is a fantastic staple side dish and an essential component for bibimbap, offering a healthy and delicious taste of the countryside.
Ingredients- 200g dried radish greens (siraegi)
- 3 Tbsp soy sauce (guk-ganjang)
- 2 Tbsp doenjang paste (gangdoenjang)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp chopped scallions
- 3 Tbsp red pepper powder (gochugaru)
- 3 Tbsp perilla oil (deulgireum)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, soak the dried radish greens (siraegi) in plenty of water for a full day until they become thoroughly softened. This lengthy soaking process is crucial for tenderizing the greens.
Step 2
After soaking, rinse the siraegi well. Place them in a pot with fresh water and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for about 1 hour. This slow cooking ensures the greens become tender and also helps to eliminate any strong, ‘green’ aroma from the radish leaves.
Step 3
Once the siraegi is tender, rinse it under cold water and squeeze out as much excess water as possible by hand. Then, cut the greens into bite-sized pieces. In a pan, heat a generous amount of red pepper powder (gochugaru). Add the minced garlic, chopped scallions, and minced ginger, and stir-fry until fragrant, infusing the greens with a delightful aroma.
Step 4
After the greens are well coated with the aromatic seasonings, it’s time to add the main flavorings. Add the soy sauce (guk-ganjang) along with the flavorful doenjang paste (gangdoenjang) and stir-fry everything together. The gangdoenjang will impart a deep, savory umami to the siraegi.
Step 5
Once the seasonings are evenly distributed and well incorporated into the siraegi, add a little water to create a braising liquid. Continue to cook, allowing the greens to simmer and soften further, which results in a wonderfully tender braised radish green dish. Let it gently simmer over low heat until the liquid reduces and the flavors meld beautifully.
Step 6
For the final touch, just before turning off the heat, drizzle generously with perilla oil (deulgireum) and sprinkle with toasted sesame seeds. The siraegi is ready when it has softened nicely and has a pleasant, slightly chewy texture. Taste the dish and, if needed, adjust the seasoning with a pinch of salt to your preference.
Step 7
This healthy and delicious siraegi namul is perfect for mixing with rice or enjoying as a standalone side dish. Enjoy your homemade healthy meal!
