Hearty Radish Greens Soybean Paste Stew (Siraegi Doenjang Guk)
How to Make Siraegi Doenjang Guk: A Classic Winter Dish Featuring Tender Radish Greens and Savory Soybean Paste
A comforting and nutritious Siraegi Doenjang Guk, perfect for the lingering chill of early spring. Though winter is fading, this hearty stew, packed with beneficial radish greens and a rich soybean paste broth, is a delightful way to warm up. Its deep, savory flavor makes it an ideal companion to a bowl of rice.
Main Ingredients- 200g dried radish greens (siraegi), boiled and outer skins removed
- 4 dried shiitake mushrooms, rehydrated in water
- 2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, fine grind)
- 1.5 Tbsp sesame oil (deulkireum)
- 150ml water from rehydrating shiitake mushrooms
- 1 liter water
- 1 green chili pepper (cheongyang chili), seeds removed and thinly sliced diagonally
- 1 red chili pepper, seeds removed and thinly sliced diagonally
- 1 green onion, sliced diagonally
- 2 Tbsp soup soy sauce (gukganjang)
- 1/2 Tbsp perilla seed powder (deulkkae garu, husked)
Broth Ingredients- 7 anchovies, guts removed
- 1 dried anchovy (deunbokki)
- 1 dried chili pepper (green or red)
- 4 dried shiitake mushroom stems
- 8 pieces of radish
- 2 white parts of green onion
- 2 slices of fresh ginger
- Rinds from 2 onions
- 7 anchovies, guts removed
- 1 dried anchovy (deunbokki)
- 1 dried chili pepper (green or red)
- 4 dried shiitake mushroom stems
- 8 pieces of radish
- 2 white parts of green onion
- 2 slices of fresh ginger
- Rinds from 2 onions
Cooking Instructions
Step 1
Begin by preparing the dried radish greens (siraegi). Ensure they are boiled until tender and the tough outer skins have been removed. Cut them into bite-sized pieces for easy eating. If they are too long, it might be difficult to manage while eating.
Step 2
Next, rehydrate the dried shiitake mushrooms by soaking them in lukewarm water until they become soft and pliable. Once rehydrated, squeeze out any excess water. Then, cut them into pieces similar in size to the radish greens.
Step 3
In a large bowl, combine the prepared radish greens and rehydrated shiitake mushrooms. Add the doenjang (soybean paste), minced garlic, fine gochugaru (chili flakes), and sesame oil. Mix everything together well, gently massaging the ingredients to ensure the seasoning is evenly distributed. Let it sit for about 5 minutes to allow the flavors to meld.
Step 4
Place the broth ingredients into a mesh bag or cheesecloth (dasibag): anchovies (with guts removed), radish pieces, white parts of green onion, onion rinds, dried anchovy (deunbokki), ginger slices, shiitake mushroom stems, and dried chili peppers. Using a broth bag helps create a cleaner, more flavorful broth.
Step 5
Now, transfer the seasoned radish greens and shiitake mushrooms from the bowl into a pot.
Step 6
Pour in the water that was used to rehydrate the shiitake mushrooms. This reserved mushroom water adds a wonderful depth of umami to the stew.
Step 7
Next, add 1 liter of fresh water to the pot. This will form the base of your broth, ensuring the right consistency.
Step 8
Add the prepared broth bag (containing the anchovies and other aromatics) into the pot. This will simmer and infuse the liquid with its savory flavors.
Step 9
Cover the pot with a lid and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and let it simmer, allowing the ingredients to cook thoroughly and release their flavors into the broth.
Step 10
When the stew is boiling vigorously, carefully remove the broth bag. After removing the bag, add the diagonally sliced green and red chili peppers for a touch of heat and color.
Step 11
Finally, add the diagonally sliced green onion. This will add a fresh aroma and a hint of sweetness as it cooks, further enhancing the soup’s refreshing taste.
Step 12
Stir in 2 tablespoons of soup soy sauce (gukganjang). Taste the broth and adjust the seasoning as needed. You can add more doenjang or gukganjang if you prefer a saltier or richer flavor.
Step 13
Finish by stirring in 1/2 tablespoon of perilla seed powder for a nutty, rich flavor. Mix well, and your delicious Siraegi Doenjang Guk is ready to be enjoyed! Serve it warm and savor its comforting taste.
