Savory Dried Radish Greens Stew with Perilla Powder
Savory Dried Radish Greens Stew with Perilla Powder
A Delicious Recipe for Dried Radish Greens Stew with Perilla Powder
It’s the perfect season to enjoy delicious dried radish greens! This stew, made with tenderly boiled greens seasoned with soybean paste and enriched with nutty perilla powder, is a true rice thief. It’s easy to make, so let’s cook it together!^^
Main Ingredients- 1 handful boiled dried radish greens (approx. 100g)
- 7 dried anchovies
- 1.5 cups water (300ml)
- 1 Cheongyang chili pepper
- 6cm green onion
Seasoning Ingredients- 1 Tbsp soybean paste (doenjang)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 tsp oligosaccharide (or sugar)
- 1 Tbsp perilla powder (deulkkae garu)
- 1 Tbsp soybean paste (doenjang)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 tsp oligosaccharide (or sugar)
- 1 Tbsp perilla powder (deulkkae garu)
Cooking Instructions
Step 1
First, remove the innards and heads from the dried anchovies. This helps to eliminate any fishy taste from the anchovy broth.
Step 2
Finely chop the Cheongyang chili pepper after removing its stem. Also, slice the green onion diagonally into about 6cm pieces. These vegetables will add a spicy kick and fresh aroma.
Step 3
Place a deep pan or pot over low heat and toast the prepared dried anchovies until they are lightly golden and fragrant. This process removes the fishy smell and brings out their nutty flavor. Be careful not to burn them.
Step 4
Pour 1.5 cups (300ml) of water into the pan with the toasted anchovies and simmer to create an anchovy broth. Let it simmer for about 5 minutes to extract the flavor. You can either remove the anchovies or leave them in the pot.
Step 5
Prepare the boiled dried radish greens by peeling off any tough outer skin and squeezing out excess water thoroughly by hand. Then, cut them into bite-sized pieces. Aim for lengths of about 5-7cm to make them easy to eat.
Step 6
In a bowl, combine the prepared dried radish greens with all the seasoning ingredients except for the perilla powder: 1 Tbsp soybean paste, 1/2 Tbsp red pepper flakes, 1 Tbsp minced garlic, and 1 tsp oligosaccharide.
Step 7
Gently mix and knead the ingredients together with your hands until the seasonings are evenly distributed throughout the radish greens. It’s best to massage them softly along the fibers.
Step 8
Add the seasoned dried radish greens to the pot with the anchovy broth. Finally, stir in 1 Tbsp of perilla powder for that rich, nutty flavor.
Step 9
Reduce the heat to low, cover the pot, and let it simmer gently. Cook for about 10-15 minutes, or until the radish greens are tender and the broth has thickened to a rich consistency. If the stew becomes too thick, you can add a little more water.
Step 10
Finally, add the chopped Cheongyang chili pepper and green onion, and simmer for another moment to finish. The spiciness from the chili and the freshness from the green onion will enhance the overall flavor, making it even more delightful.
