Hearty Soybean Paste Stew with Dried Radish Greens (Siraegi Doenjang Guk)
Authentic Home Cooking! How to Make a Deeply Savory Siraegi Doenjang Guk
Introducing Siraegi Doenjang Guk, a comforting and warm soup made with tender dried radish greens and rich soybean paste, perfect for soothing your soul. This hearty stew is ideal for a chilly day, offering a satisfying meal.
Broth Ingredients- 2.5L Water
- 10 Dried Anchovies (for broth)
- 3 Sheets Dried Kelp (Kombu)
- 2 Tbsp Cheongju (rice wine) or Soju
- 2 Tbsp Honggaet-Ganjang (crab soy sauce) or 1 Tbsp Guk-Ganjang (soup soy sauce)
Cooking Instructions
Step 1
Even though the dried radish greens (Siraegi) are pre-boiled, soak them in hot water for 1-2 hours to further tenderize them. After soaking, peel off any tough stem skins, rinse them under water, and squeeze out excess moisture.
Step 2
Once the moisture is squeezed out, cut the Siraegi into bite-sized pieces (about 5-7cm long). Cutting them to a manageable length will help them cook evenly in the stew.
Step 3
In a bowl, combine the prepared Siraegi with Doenjang, perilla oil, and minced garlic. Gently massage the ingredients into the Siraegi to ensure even coating. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 4
Prepare a flavorful broth using dried anchovies and kelp. Remove the guts from the anchovies. Remove the kelp immediately after the water starts boiling to avoid a bitter taste. You can also add ingredients like green onion roots or dried shiitake mushrooms to the broth for an extra layer of flavor.
Step 5
Peel the onion and slice it into thin strips, about 0.5cm thick.
Step 6
Peel the radish and slice it thinly, similar to the onion, about 0.3cm thick. You can julienne it or slice it into small pieces.
Step 7
Wash the green onion and separate the white and green parts. Finely chop them. The white parts will be used to flavor the broth, while the green parts will be added at the end for aroma.
Step 8
In a pot, add 2.5L of water and the dried anchovies. Bring to a boil. After 2-3 minutes of boiling, remove the kelp. Reduce the heat to medium-low and simmer for about 10 minutes to extract the anchovy broth.
Step 9
Remove the anchovies from the broth. Add the marinated Siraegi and 2 tablespoons of Cheongju. Cheongju helps to remove any unpleasant smell from the Siraegi and refines the broth’s taste.
Step 10
Once the soup comes to a rolling boil, add the sliced onion, radish, and the white parts of the green onion. Lower the heat to low and let it simmer gently until the ingredients are tender (about 15-20 minutes).
Step 11
When the Siraegi is sufficiently tender, add the chopped green parts of the green onion and simmer for a little longer. Finally, taste and adjust the seasoning with Honggaet-Ganjang (or Guk-Ganjang) if needed. Your delicious Siraegi Doenjang Guk is ready! For a spicy kick, you can add the optional Cheongyang pepper.
