Kim Hye-jung’s Radish Greens and Pork Stew: A Deep and Savory Traditional Delight!
Master Homemaker Kim Hye-jung’s Recipe: Nutritious Radish Greens and Pork Stew for a Cozy Home Meal
During this era of home cooking, a warm and comforting meal is just what we need! Kim Hye-jung’s ‘Manmulsang’ Radish Greens and Pork Stew is a special dish perfect for the whole family to make and enjoy together. Whether after voting or for a special occasion, delight your family with this lovingly prepared dish. Each ingredient harmonizes to create a deep, rich flavor, making you feel healthier with every bite. As my son insisted on a post, I confidently recommend this recipe for a delicious and satisfying meal!
Main Ingredients- 800g radish greens (seasoned)
- 800g pork shoulder or ribs
- 1 large onion (cut into large pieces)
- 1 large green onion (cut into large pieces)
- About 10 chestnuts (peeled)
- About 8 dates (pitted or whole)
- 2 Tbsp perilla oil
- 1 Tbsp soy sauce
- 1 cup soju (for removing pork odor)
- 1 Tbsp sugar (for blood removal from pork)
Seasoning Mix Ingredients- 3 Tbsp doenjang (fermented soybean paste)
- 5 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger (use sparingly if preferred)
- 1 Tbsp sesame oil
- 3 Tbsp cooking wine (mirin or cheongju)
- 3 Tbsp fish sauce (anchovy or sand lance fish sauce)
- 1 Tbsp sesame oil (for finishing aroma)
- 3 Tbsp doenjang (fermented soybean paste)
- 5 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger (use sparingly if preferred)
- 1 Tbsp sesame oil
- 3 Tbsp cooking wine (mirin or cheongju)
- 3 Tbsp fish sauce (anchovy or sand lance fish sauce)
- 1 Tbsp sesame oil (for finishing aroma)
Cooking Instructions
Step 1
It’s crucial to thoroughly remove the blood from the pork. Place the pork in a bowl, add 1 Tbsp sugar, 1 cup soju, and enough water to cover the meat. Let it soak for 30 minutes. The sugar and soju will help tenderize the meat and effectively draw out the blood.
Step 2
After 30 minutes, rinse the pork under cold running water to remove any remaining blood. Drain it well in a colander.
Step 3
Cut the pre-cooked radish greens into roughly 8cm long pieces. In a bowl, combine the cut radish greens with 2 Tbsp perilla oil and 1 Tbsp soy sauce. Gently massage the greens with your hands until they are evenly coated. This initial seasoning will enhance the greens’ flavor. Cover the bowl and steam or simmer the greens over medium heat for about 10 minutes.
Step 4
Remove the radish greens that have been simmered for 10 minutes and set them aside. This step softens the greens and prepares them to absorb the flavors of the stew.
Step 5
Now, let’s make the delicious seasoning mix. In a bowl, combine 3 Tbsp doenjang, 5 Tbsp gochugaru, 3 Tbsp fish sauce, 3 Tbsp cooking wine, 1 Tbsp minced ginger, 2 Tbsp minced garlic, and 1 Tbsp sesame oil. Mix everything thoroughly until well combined and there are no lumps. I personally used sand lance fish sauce, which added a wonderful savory depth. Feel free to use your preferred fish sauce.
Step 6
Prepare the vegetables for the stew. Cut the onion into large chunks and the green onion into similar-sized pieces. Adding chestnuts and dates will also enhance the stew’s taste and visual appeal.
Step 7
We will layer the ingredients in a wide pot for stewing. First, place the cooked radish greens at the bottom of the pot. Then, arrange the drained pork on top of the greens, followed by the prepared chestnuts and dates.
Step 8
Spread the prepared seasoning mix evenly over the pork. Finally, carefully pour in 3 cups of water. You don’t need to completely submerge the ingredients, as the pork and vegetables will release their own juices during cooking.
Step 9
Cover the pot with a lid and simmer over medium heat for about 10 to 15 minutes. This allows the pork to become tender and the flavors to meld together.
Step 10
After simmering for 10-15 minutes, add the large chunks of onion and green onion. Cook for another 1-2 minutes until the vegetables are slightly softened, then turn off the heat. Avoid overcooking, as the vegetables can become mushy.
Step 11
Your incredibly appetizing Radish Greens and Pork Stew is now complete! It’s best enjoyed hot.
Step 12
I used pork shoulder, which had a good balance of lean meat and tenderness, making it very satisfying. While pork ribs would offer a richer flavor, the pork shoulder was also excellent. You can use any cut of pork and still achieve a delicious result!
