Savory Dried Shrimp and Siraegi (Radish Greens) Braised in Doenjang (Korean Soybean Paste)
Savory Dried Shrimp and Siraegi (Radish Greens) Braised in Doenjang (Korean Soybean Paste)
Experience the Depth of Flavor: Dried Shrimp and Siraegi Braised in Doenjang
Discover the authentic taste of Korean home cooking with this delightful braised dish! We’re taking pre-boiled radish greens (siraegi), renowned for their tender texture and earthy flavor, and simmering them in a rich doenjang (Korean soybean paste) base. Enhanced with the savory umami of dried tiny shrimp and dried anchovies, this dish promises a deeply satisfying and flavorful meal. It’s the perfect accompaniment to rice, making it a true ‘rice thief’!
Main Ingredients- 500g pre-boiled radish greens (siraegi), washed and trimmed
- 1 handful of dried tiny shrimp (about 20-30g)
- 1 handful of dried anchovies (about 20-30g, guts removed)
- 3 Korean chili peppers (optional)
Seasoning- 2 tablespoons Doenjang (Korean soybean paste)
- 1 tablespoon cooking wine or mirin (ginger-infused cooking wine is even better)
- 1 teaspoon minced garlic
- A pinch of Dashida (or MSG, to taste)
- 2 tablespoons Doenjang (Korean soybean paste)
- 1 tablespoon cooking wine or mirin (ginger-infused cooking wine is even better)
- 1 teaspoon minced garlic
- A pinch of Dashida (or MSG, to taste)
Cooking Instructions
Step 1
Start by gently rinsing the pre-boiled radish greens (siraegi) under cold running water once or twice. This helps to remove any residual bitterness or impurities. After draining, cut the siraegi into bite-sized lengths. Cutting them longer can help maintain a pleasant texture of the stems after cooking. Feel free to adjust the length to your preference.
Step 2
Prepare the Korean chili peppers by removing their stems and slicing them in half. If you enjoy a spicy kick, include them. If you prefer a milder flavor, you can omit them. Removing the seeds will also reduce the spiciness.
Step 3
In a pot or deep pan, place the prepared radish greens. Pour in enough water to generously cover the greens. Next, dissolve the 2 tablespoons of doenjang (Korean soybean paste) into the water. Dissolving the paste beforehand ensures even seasoning and a smoother flavor profile.
Step 4
Add the dried tiny shrimp and dried anchovies to the doenjang broth. The dried shrimp will lend a delightful savory depth and nutty aroma, while the dried anchovies contribute to a richer, more complex broth. For the anchovies, remember to remove their heads and guts to avoid any bitterness.
Step 5
Add the halved Korean chili peppers, along with 1 teaspoon of minced garlic and a pinch of Dashida (or other umami seasoning). Dashida enhances the overall savory taste. Adjust the amount based on your personal preference and the saltiness of your doenjang. Stir everything gently to combine.
Step 6
Now, it’s time to braise. Begin by boiling over medium-high heat for 10-15 minutes to allow the flavors to meld together. Once the broth is bubbling, reduce the heat to medium-low. Cover the pot partially or fully and let it simmer gently for about 10 more minutes. This allows the siraegi to absorb the delicious seasoning and become wonderfully tender. Your flavorful braised dish is now ready! Serve hot with a bowl of steamed rice for a truly comforting meal.
