Hearty Perilla Seed and Dehydrated Radish Greens Soup (Deulkkae Siraegiguk)
A Flavorful and Nutritious Deulkkae Siraegiguk with a Rich, Savory Taste
As the weather turns cold, a warm, comforting bowl of soup is just what you need. This Deulkkae Siraegiguk, made with savory dehydrated radish greens and nutty perilla seeds, is perfect for a hearty meal. Packed with fiber from the siraegi and healthy fats from perilla seeds, it’s both delicious and nourishing.
Ingredients- 1 large handful boiled dehydrated radish greens (about 200g)
- 1 tsp minced garlic
- 1 red chili pepper
- 1/2 stalk green onion
- 3 Tbsp perilla seed powder
- 500ml broth (anchovy, beef bone, or any preferred broth)
- 1 tsp dried shiitake mushroom powder (optional)
Seasoning- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp perilla oil
- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, prepare the broth that will add depth to your soup. Any type of broth works, such as anchovy-kelp broth, beef bone broth, or even store-bought broth. Pour 500ml of your chosen broth into a pot and bring it to a rolling boil over high heat.
Step 2
It’s crucial to clean the sirangi (dehydrated radish greens) thoroughly. If there are any tough parts, peel them. Rinse the sirangi gently under running water to remove any remaining dirt or debris. After rinsing, place the sirangi in a colander to drain well. (If you are using fresh sirangi that isn’t pre-boiled, boil it again until tender, then cut it into bite-sized pieces. You can also use pre-prepared and frozen sirangi.)
Step 3
Now it’s time to season the sirangi, which will form the base of your soup’s flavor. To the drained sirangi, add 2 tablespoons of doenjang and 1 tablespoon of perilla oil for a nutty aroma.
Step 4
Gently mix and knead the sirangi with your hands to ensure the seasoning is evenly distributed. Massage the ingredients together until the savory scent of doenjang and the nutty fragrance of perilla oil blend well.
Step 5
Carefully add the seasoned sirangi to the boiling broth.
Step 6
Simmer the soup for about 15 minutes, or until the sirangi becomes tender. Adjust the simmering time depending on how tough the sirangi is. For a tender texture and deeper flavor, start with high heat, then reduce to medium and let it simmer gently.
Step 7
While the sirangi is simmering, prepare the garnish ingredients that will add color and a fresh flavor to the soup. Thinly slice 1 red chili pepper and 1/2 stalk of green onion diagonally.
Step 8
Once the sirangi has softened sufficiently, stir in 1 teaspoon of dried shiitake mushroom powder to enhance the umami flavor of the broth. (This ingredient is optional and can be omitted.)
Step 9
Finally, add the diagonally sliced red chili pepper and green onion to the pot and let it simmer for a short while longer.
Step 10
This is the final step! Sprinkle in 3 tablespoons of perilla seed powder generously for the ultimate nutty flavor, and let it simmer for another 5 minutes. Your delicious Deulkkae Siraegiguk is ready! It’s incredibly satisfying served hot with rice mixed in.
