Hearty and Savory Dried Radish Greens Soup (Siraegi Doenjang Guk) – Grandma’s Recipe
Korean Comfort Food: A Detailed Recipe for Siraegi Doenjang Guk
Warm your winter table with this deeply comforting and savory Siraegi Doenjang Guk (dried radish greens soup with fermented soybean paste). This recipe aims to capture the authentic, heartwarming flavor just like your grandmother used to make. The sight of dried radish greens hanging under the eaves in rural villages evokes nostalgic memories of home. Packed with vitamins, this humble ingredient transforms into a nourishing and satisfying soup, perfect for the chilly season. Enjoy this wholesome bowl that’s both delicious and beneficial for your health.
Key Ingredients (Measurements: Korean soup spoon, measuring cup)- 300g blanched dried radish greens (siraegi), about 2-3 handfuls
- 2 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp sesame oil (deulgireum)
- 0.5 Tbsp red pepper flakes (gochugaru)
- 800ml rice water (approximately 4 cups)
- 1 Cheongyang pepper (optional, for a spicier kick)
- 1/2 medium onion
- 2 Tbsp minced green onion
- 2 Doenjang soup cubes (or anchovy-kelp broth)
Seasoning Ingredients- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce like anchovy/sand lance extract)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce like anchovy/sand lance extract)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the dried radish greens. Rinse them lightly under running water to remove any debris, then squeeze out as much water as possible. Cut the greens into bite-sized pieces, about 3-4 cm long, for easier eating.
Step 2
In a large bowl, combine the cut siraegi with 2 tablespoons of doenjang, 1 tablespoon of sesame oil, and 0.5 tablespoon of red pepper flakes.
Step 3
Gently massage the seasonings into the radish greens with your hands, ensuring they are evenly coated. Marinating the siraegi beforehand allows the savory doenjang flavor to penetrate deeply, resulting in a richer taste. Let it marinate for about 10 minutes.
Step 4
Prepare the vegetables for the soup. Thinly slice the onion. Finely mince the green onion. Chop the Cheongyang pepper (if using) – removing the seeds will make it less spicy. This pepper adds a pleasant, subtle heat.
Step 5
Heat a pot over low heat. Add the marinated siraegi to the pot and sauté over low heat. The greens will start to release some moisture as they cook.
Step 6
Sautéing the siraegi like this enhances the nutty aroma and deep flavor of the doenjang. Cook for about 3-4 minutes, then carefully pour in the 800ml of prepared rice water.
Step 7
Add the 2 doenjang soup cubes for extra depth of flavor and bring to a simmer over medium heat. Once the soup starts to boil, skim off any foam that rises to the surface with a spatula or spoon. This ensures a clear and clean-tasting broth. Partially cover the pot with a lid (ajar) and let it simmer over medium-low heat for 10 minutes to tenderize the radish greens.
Step 8
After 10 minutes, remove the lid and add the sliced onion. Stir in 1 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, and 1 tablespoon of tuna extract for added umami. Cover the pot again and simmer for another 5 minutes, allowing the onions to soften and the flavors to meld together.
Step 9
Finally, taste the soup. If it needs more saltiness, add more soup soy sauce or a touch of fish sauce. If it’s too salty, you can adjust the flavor by adding a little more rice water or plain water.
Step 10
Stir in the minced green onion and bring the soup to a rolling boil. Turn off the heat immediately once it boils. The fresh aroma of green onions will add a wonderful finish to the soup. Serve hot with a bowl of rice!
