Savory Braised Radish Greens Stir-fry (Mucheong Siraege Bokkeum)
How to Make Delicious Braised Radish Greens / Stir-fried Radish Greens, Alto-ran Style
Inspired by a recipe for ‘Mucheong Jijim’ (braised radish greens) seen on a rerun of the TV show Alto-ran, I’ve made this savory and flavorful stir-fried radish greens dish. With this delicious side dish, a bowl of rice just disappears!
Main Ingredients
- 250g Boiled Radish Greens (Mucheong Siraege)
- 200g Pork Shoulder (Front Leg Cut)
- 6 cups Anchovy Broth
- 1 stalk Green Onion
- 1 Cheongyang Pepper (Spicy Korean chili)
Cooking Instructions
Step 1
Using pre-boiled radish greens, readily available in stores, is convenient. If you’re starting with dried radish greens, soak them in cold water for about 2 hours until softened.
Step 2
Once soaked, trim any tough stems from the radish greens. Then, rub them with a little flour and rinse thoroughly. This process helps to remove any bitterness and results in a tender texture.
Step 3
For a tender texture, boil the radish greens for about 1 hour until very soft. After boiling, rinse them under cold water and squeeze out as much excess water as possible.
Step 4
Let’s make the seasoning sauce for the braised radish greens. In a bowl, combine 2 Tbsp gochugaru, 1.5 Tbsp minced garlic, 1.5 Tbsp sesame oil, and 1.5 Tbsp fish sauce. Mix well.
Step 5
Prepare 6 cups of savory anchovy broth by simmering anchovies and dried kelp. This broth will be used later when simmering the radish greens.
Step 6
Slice 1 green onion diagonally. Also, slice 1 Cheongyang pepper diagonally to add a touch of spiciness.
Step 7
Prepare 200g of pork shoulder. This cut has a good balance of meat and fat, which adds to the flavor.
Step 8
Add half of the prepared braising sauce (from step 3) to the pork shoulder and mix well to marinate. Let it sit for a short while to allow the flavors to meld.
Step 9
After boiling, rinse the radish greens under cold water to remove any dirt. Squeeze out the water thoroughly by hand. This is crucial to prevent the dish from becoming watery.
Step 10
Cut the squeezed radish greens into bite-sized pieces, about 2-3 cm in length. This makes them easier to eat.
Step 11
This is the amount of prepared radish greens for today’s delicious braised dish.
Step 12
If you have any leftover boiled radish greens, portion them into resealable bags and freeze them. They are perfect for making a delicious and hearty radish green soup (Ugeojiguk) later on.
Step 13
In a heated pan, add the marinated pork shoulder. Stir-fry it over medium heat until the surface of the pork turns opaque. This enhances its savory aroma.
Step 14
Once the pork is partially cooked, add the chopped radish greens to the pan and stir-fry them together with the pork. The radish greens will absorb the savory flavors from the pork and the sauce.
Step 15
Pour in the prepared 6 cups of anchovy broth. Bring the mixture to a simmer, allowing the seasonings to meld with the radish greens and pork.
Step 16
When the broth starts to boil, add the sliced green onions and Cheongyang peppers. Continue to simmer for a short while longer. This adds a refreshing sharpness and aroma.
Step 17
Finally, for a spicier kick, add the remaining 2 Tbsp of gochugaru (totaling 4 Tbsp) and simmer until all ingredients are well combined. Your delicious braised radish greens are now ready!
Step 18
Enjoying this savory braised radish greens and pork with a bowl of hot rice is pure bliss! You might find yourself easily eating two bowls of rice. This was the recipe for delicious braised radish greens / stir-fried radish greens!
