Savory Stir-Fried Radish Greens with Doenjang
Stir-Fried Radish Greens (Siraegi Namul) with Doenjang
Discover a hidden gem from your freezer! These stir-fried radish greens, seasoned with savory Doenjang (Korean soybean paste), offer a delightful combination of crispness and tenderness. Their salty, umami-rich flavor with a hint of spice makes them a perfect side dish that will have you reaching for more rice.
Main Ingredients
- 1 bunch of prepared radish greens (approx. 200-300g)
- 2 red or spicy green chilies
- 1 ladle of beef or kelp broth (approx. 150ml)
Seasoning Ingredients
- 3 Tbsp Doenjang (Korean soybean paste, generous)
- 2 Tbsp minced garlic
- 1 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
- 3 Tbsp Doenjang (Korean soybean paste, generous)
- 2 Tbsp minced garlic
- 1 Tbsp soy sauce (Guk-ganjang or Jin-ganjang)
Cooking Instructions
Step 1
First, prepare the radish greens. If using pre-frozen ones saved from making Kimchi, thaw them completely by soaking in cold running water. If using fresh radish greens, wash them thoroughly, remove any tough stems, and use only the tender leaves.
Step 2
Cut the thawed or prepared radish greens into bite-sized pieces, about 3cm long. Place the cut greens in a mixing bowl. Add 3 Tbsp of Doenjang, 2 Tbsp of minced garlic, and 1 Tbsp of soy sauce. Gently massage the ingredients together with your hands to ensure the seasoning coats the greens evenly. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 3
Finely chop the chilies after removing the seeds. Add the chopped chilies and 1 ladle of broth to the marinated radish greens. Bring to a boil over high heat, then reduce to medium heat and stir-fry for about 5-7 minutes. Taste and adjust seasoning if needed by adding a tiny bit more soy sauce or Doenjang. Cook until the radish greens are tender and the sauce has slightly reduced. Your delicious stir-fried radish greens are ready!
