Dried Radish Greens Soybean Paste Stew
Super Simple Recipe for Delicious Dried Radish Greens Soybean Paste Stew
As the cold wind blows and the weather gets chilly, nothing beats a hearty, savory, and slightly spicy stew with a rustic flavor. That’s why today, we’re making a Dried Radish Greens Soybean Paste Stew! This dish is packed with nutrients, making it a perfect healthy meal, especially during winter when nutrients can be scarce. Enjoy a taste of tradition and good health!
Main Ingredients- Dried radish greens (Siraegi): 3 handfuls
- Well-fermented kimchi (Kkakdugi): 3 cups (including brine)
- Dried anchovies for broth: 2 handfuls
Seasoning & Broth- Soybean paste (Doenjang): 3 Tbsp
- Cooking oil: 1 Tbsp
- Water: 2 liters (approx. 20 Korean paper cups)
- Soybean paste (Doenjang): 3 Tbsp
- Cooking oil: 1 Tbsp
- Water: 2 liters (approx. 20 Korean paper cups)
Cooking Instructions
Step 1
Dried radish greens (Siraegi) are not only affordable but also incredibly rich in dietary fiber, making them excellent for preventing constipation, a common issue during winter when physical activity decreases. Moreover, they are a superfood, abundant in a balanced range of vitamins and minerals that are often lacking in the winter diet.
Step 2
Using scissors, trim off the parts of the radish greens that were attached to the radish bulb, as this is where most of the dirt tends to accumulate. Discard these parts without hesitation. You can also cut the greens into manageable lengths, about 5-7 cm, for easier eating. (It’s also fine to leave them longer as shown in the photo.)
Step 3
Prepare a pressure cooker by adding enough water to soften the dried radish greens.
Step 4
Add the prepared dried radish greens to the pressure cooker. Pour in enough water to cover the greens completely. Close the lid and bring to high heat. Once the whistle starts blowing, reduce the heat to medium-low and cook for about 15-20 minutes until very tender. (If you don’t have a pressure cooker, use a regular pot and simmer for over an hour.)
Step 5
Add 2 handfuls of dried anchovies to a pot and pour in 2 liters (about 20 paper cups) of cold water to make the broth.
Step 6
Add 3 cups of well-fermented kimchi (Kkakdugi) to the pot, including its brine. The kimchi brine will add a spicy kick and savory depth to the stew.
Step 7
Dissolve 3 tablespoons of soybean paste (Doenjang) into the pot. The soybean paste complements the savory flavor of the radish greens beautifully. (Tip: Consuming dried radish greens with soybean paste is said to increase their antioxidant properties by 100 times, which is beneficial for cancer prevention.)
Step 8
Take out the tender, cooked dried radish greens from the pressure cooker. The soft greens will be the star of your stew.
Step 9
Add the cooked dried radish greens to the simmering broth. Let it simmer together so that the flavors of the kimchi and soybean paste meld deeply into the greens.
Step 10
Finally, add 1 tablespoon of cooking oil. This simple addition significantly enhances the richness and depth of the stew’s flavor. (This is a secret tip from my mother! I’m not entirely sure why it makes such a difference, but it truly makes the broth incredibly delicious. Be sure to try it!)
