Fresh Radish Greens (Mucheong Siraegi) Mastery: A Comprehensive Guide to Storing Radishes and Preparing Siraegi
Radish Storage & How to Boil and Dry Radish Greens (Mucheong Siraegi)
Don’t throw away your radishes and their greens! Learn how to store them wisely and prepare delicious Mucheong Siraegi (dried radish greens) that will elevate your cooking. This detailed guide covers everything from proper storage to the best methods for boiling and drying.
Key Ingredients
- Radishes & Radish Greens (as much as you need)
Cooking Instructions
Step 1
First, separate the radishes and radish greens as they require different storage methods.
Step 2
Storing radishes is quite simple. Place the radish on newspaper and wrap it up, keeping the soil on. (Do not brush off or wash the soil at this stage!)
Step 3
Next, place 1-2 wrapped radishes into a plastic bag, tie the opening securely, and store them in the vegetable crisper drawer of your refrigerator for about 2 months. If you have leftover cut radishes, wrap them in paper towels before placing them in a plastic bag to prevent drying. (However, it’s best to consume these quickly!)
Step 4
Now, let’s prepare the radish greens. Look closely at the greens; you’ll notice some wilted or drooping yellow leaves. These won’t add much flavor to your dishes, so it’s best to remove and discard them.
Step 5
In a large pot, add plenty of rice water (the cloudy water from rinsing rice) and the prepared radish greens. Ensure the greens are fully submerged. Cover the pot and bring it to a boil over high heat. Once it starts to boil vigorously, reduce the heat to medium.
Step 6
After simmering on medium heat for about 10 minutes, you have two options: either remove the greens to dry them in the air, or continue boiling them in the pot.
Step 7
To dry the radish greens: After boiling for about 10 minutes on medium heat, remove them from the pot. Place them in a cool, well-ventilated area and let them dry completely until all moisture is gone, which may take several days.
Step 8
To continue boiling: Simmer the radish greens on medium heat for a generous 50 minutes to 1 hour, until they are very tender. Then, let them cool completely in the refrigerator overnight or longer.
Step 9
The rice water used for boiling may contain impurities from the radish greens. Rinse the greens thoroughly in fresh, cold water and then soak them for about 2-3 hours. This step is crucial for removing any lingering earthy or off-flavors, ensuring a cleaner taste.
Step 10
Finally, place the boiled radish greens along with enough water to cover them into a plastic bag and freeze. This completes the storage process for today! When you’re ready to use them, simply thaw, rinse, and they’re ready for cooking. Make sure to include plenty of water in the bag to prevent them from freezing solid.
