Dried Radish Greens Gang-doenjang
Youtube Recipe: Making Delicious Dried Radish Greens Gang-doenjang
I made this for my family who loves dishes with doenjang (fermented soybean paste). It’s so delicious, mixed with rice, it makes a bowl disappear in an instant!
Main Ingredients- 300g prepared dried radish greens
- 200g firm tofu
- 1/2 stalk green onion
- 1 Cheongyang chili pepper
- 2 red chili peppers
- 250ml water
Seasoning for Radish Greens- 2 Tbsp doenjang (fermented soybean paste), heaped
- 1 Tbsp dried anchovy powder
- 1 Tbsp minced garlic, heaped
- 1 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp canola oil
- 2 Tbsp tuna extract
- 2 Tbsp perilla powder
- 2 Tbsp doenjang (fermented soybean paste), heaped
- 1 Tbsp dried anchovy powder
- 1 Tbsp minced garlic, heaped
- 1 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp canola oil
- 2 Tbsp tuna extract
- 2 Tbsp perilla powder
Cooking Instructions
Step 1
First, gently peel any tough outer skins from the prepared dried radish greens and trim away any unsightly parts to ensure they are clean. This preparation step is key to a tender and flavorful gang-doenjang.
Step 2
Once the radish greens are cleaned, finely chop them into small, even pieces using a knife. The finer you chop them, the better the seasoning will distribute, resulting in a more delicious final dish.
Step 3
Place all the finely chopped radish greens into a bowl to prepare for the next seasoning step.
Step 4
Finely chop the Cheongyang chili pepper, removing the seeds. Similarly, remove the seeds from the red chili peppers and chop them finely. This will add a nice spicy kick and vibrant color to your gang-doenjang.
Step 5
Finely chop the green onion, using both the white and green parts. The onion’s aroma will add a wonderful depth of flavor to the gang-doenjang.
Step 6
Dice the firm tofu into small, bite-sized cubes, similar to the shape of Korean rice cakes (kkakdugi). Adding tofu will make the gang-doenjang creamier and more substantial.
Step 7
In the bowl with the radish greens, add 2 heaped tablespoons of doenjang, 1 tablespoon of dried anchovy powder, 1 heaped tablespoon of minced garlic, and 1 tablespoon of gochugaru. Gently mix everything together with your hands, massaging the seasoning into the greens. Allow the radish greens to fully absorb the flavors.
Step 8
Heat 2 tablespoons of canola oil in a ttukbaegi (earthenware pot) over medium heat. Using a ttukbaegi will help keep the gang-doenjang warm for longer.
Step 9
Add all the seasoned radish greens to the ttukbaegi.
Step 10
Sauté the radish greens for about 1-2 minutes over medium heat until the oil is evenly absorbed. Then, pour in 250ml of water and cover the pot to bring it to a boil.
Step 11
Once the mixture starts to boil vigorously, add the diced tofu and the finely chopped Cheongyang and red chili peppers.
Step 12
Finally, add the chopped green onions.
Step 13
Cover the pot again and let it simmer until all the ingredients are well cooked and the flavors have melded together. Ensure it simmers nicely.
Step 14
When the gang-doenjang is boiling again, stir in 2 tablespoons of tuna extract for an added umami boost.
Step 15
Add 2 tablespoons of perilla powder generously to enhance the nutty and savory flavor.
Step 16
After adding the tuna extract and perilla powder, stir well to ensure everything is evenly combined and there are no lumps.
Step 17
Finally, reduce the heat to medium-low and let the gang-doenjang simmer gently until it reaches a thick, stew-like consistency. Your delicious Dried Radish Greens Gang-doenjang is now complete! Enjoy it mixed with rice.
