Hearty and Savory Dried Radish Greens Soup (Siraegi Guk)
Mom’s Homemade Dried Radish Greens Soup
A comforting and savory homemade Dried Radish Greens Soup (Siraegi Guk) recipe, just like mom used to make. This soup features the deep, earthy flavor of dried radish greens combined with the rich umami of doenjang (Korean fermented soybean paste), creating a wonderfully satisfying dish that’s perfect with a bowl of rice. It’s a hearty meal you’ll want to have every day, not just on special occasions. Let’s get started!
Main Ingredients- 500g Boiled Dried Radish Greens (Siraegi)
- 10 Dried Anchovies (for broth)
- 1L Rice Water
Seasoning- 3 Tbsp Homemade Doenjang (Fermented Soybean Paste)
- 2 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Red Pepper Flakes)
- 3 Tbsp Homemade Doenjang (Fermented Soybean Paste)
- 2 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Red Pepper Flakes)
Cooking Instructions
Step 1
First, rinse the prepared boiled dried radish greens thoroughly under running water. It’s important to wash them meticulously to remove any remaining soil or impurities. Once cleaned, cut the radish greens into bite-sized pieces, about 5-7 cm long. Avoid cutting them too small, as this can affect the texture. Set aside.
Step 2
Place the prepared dried radish greens in a bowl. Add 3 tablespoons of homemade doenjang. Gently massage and mix the doenjang into the radish greens with your hands, ensuring it’s evenly coated. This step allows the doenjang’s flavor to deeply infuse into the greens, creating a richer taste.
Step 3
Continue to knead the doenjang-coated radish greens thoroughly. Knead for about 2-3 minutes until natural juices are released from the greens. This process helps to enhance the natural flavor and aroma of the radish greens, making the broth significantly more savory. Releasing sufficient vegetable juice is key.
Step 4
Now, prepare a pot. Add the seasoned radish greens and the dried anchovies to the pot. The anchovies will contribute a refreshing depth to the broth. Pour in 1 liter of rice water, just enough to cover the radish greens, and bring to a boil over high heat. Using rice water will make the broth smoother and more savory.
Step 5
Once the soup starts boiling, reduce the heat to medium-low and simmer for about 10 minutes to tenderize the radish greens. After 10 minutes, add the remaining rice water and stir in 2 tablespoons of minced garlic to further enrich the broth. The pungent aroma of garlic helps cut through any richness.
Step 6
Finally, add 1 tablespoon of gochugaru and let it simmer for a bit longer. Gochugaru adds a mild spiciness and a beautiful color to the soup. Once all the ingredients are well combined and the soup is ready, turn off the heat. Enjoy your delicious Siraegi Guk with a warm bowl of rice!
