Hearty and Savory Braised Dried Radish Greens with Doenjang
A True Rice Thief! Deeply Flavorful Dried Radish Greens Braised in Doenjang
Simmered dried radish greens in a rich blend of savory soybean paste (doenjang) and umami-packed anchovy broth, this dish is incredibly comforting and satisfying. It’s a perfect accompaniment to rice, making a simple meal feel like a feast. This recipe offers a wonderfully deep, earthy flavor with a hint of spice, perfect for any season but especially comforting during cooler months.
Main Ingredients- 350g boiled dried radish greens, squeezed dry
- 1/4 stalk green onion
- 1 red chili pepper
- 1 green chili pepper (optional, for extra heat)
- 2 Tbsp small dried anchovies (can substitute with medium-sized anchovies or anchovy powder)
- 500ml anchovy broth (can substitute with kelp broth or rice water)
- 1 Tbsp tuna extract (can substitute with soy sauce or fish sauce)
- A little bit of regular soy sauce (for adjusting seasoning at the end)
- A little bit of sesame seeds (for garnish)
Seasoning Ingredients- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp mirin (or cooking wine)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (can substitute with sesame oil)
- 1 Tbsp plum extract (for sweetness and depth)
- 1 Tbsp dried shiitake mushroom powder (optional, for added umami)
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp mirin (or cooking wine)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp minced garlic
- 2 Tbsp perilla oil (can substitute with sesame oil)
- 1 Tbsp plum extract (for sweetness and depth)
- 1 Tbsp dried shiitake mushroom powder (optional, for added umami)
Cooking Instructions
Step 1
Begin by preparing your main ingredient: 350g of boiled dried radish greens, ensuring they are well-squeezed to remove excess water. Alongside this, have your 500ml of anchovy broth ready. Finely chop the green onion, and thinly slice the green and red chili peppers. The red chili is optional, but the green chili adds a pleasant kick; feel free to add another if you enjoy a spicier dish.
Step 2
Next, chop the prepared dried radish greens into bite-sized pieces. It’s best to cut them into manageable lengths, not too thin, to prevent them from becoming mushy during the simmering process.
Step 3
Finely chop the green onion and slice the chili peppers. You can remove the seeds from the chili peppers if you prefer a milder heat.
Step 4
Now, let’s prepare the flavorful seasoning paste. In a bowl, combine 2 Tbsp doenjang, 1 Tbsp mirin, 1 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp perilla oil, 1 Tbsp plum extract, and 1 Tbsp dried shiitake mushroom powder (if using). Mix everything thoroughly until well combined. If you are using homemade doenjang, which can be saltier, you might want to reduce the amount slightly. Commercial doenjang can generally be used as is.
Step 5
Add the seasoning paste to the chopped dried radish greens and gently mix with your hands. This hands-on approach helps the seasoning to penetrate the greens evenly, enhancing the flavor. Let the seasoned greens marinate for about 10 to 20 minutes to allow the flavors to meld.
Step 6
Transfer the marinated radish greens to a pot or deep pan. Pour in the 500ml of anchovy broth. The broth should cover the greens generously to ensure they cook evenly and absorb the flavors.
Step 7
Add 2 Tbsp of small dried anchovies to the pot. These add a wonderful depth and savory note to the broth. If you don’t have small anchovies, you can use medium-sized ones or even anchovy powder.
Step 8
For an extra boost of umami, stir in 1 Tbsp of tuna extract. If you don’t have tuna extract, soy sauce or fish sauce (like anchovy sauce) can be used as alternatives. While these are optional, they significantly enhance the overall flavor profile of the dish.
Step 9
Bring the mixture to a gentle simmer over medium-low heat. You can cook it with the lid on or off, depending on how quickly you want the liquid to reduce. Simmer slowly until the radish greens are tender and soft, and the liquid has thickened and coats the greens. The cooking time will vary depending on the thickness and how soft the greens are when you started.
Step 10
Once the radish greens are tender, add the chopped green onions and simmer for another minute or two. This adds a fresh, aromatic touch. Taste the broth and, if needed, add a little regular soy sauce to adjust the saltiness to your preference.
Step 11
Finally, add the sliced chili peppers and cook for just about a minute more. Turn off the heat, drizzle with 1 Tbsp of perilla oil (or sesame oil), and sprinkle with sesame seeds or perilla powder. Gently toss everything together to finish. Your delicious braised dried radish greens are ready!
Step 12
And there you have it – a wonderfully savory and deeply flavored dish of braised dried radish greens with doenjang, perfectly ready to be enjoyed.
Step 13
This dish is a true ‘rice thief’ – it’s so delicious you’ll find yourself eating much more rice than usual! It’s a fantastic winter side dish that brings warmth and comfort to your table. We highly recommend trying this hearty and flavorful braised doenjang radish greens recipe.
