Nutrient-Rich Braised Dried Radish Greens (Siraegi Bokkeum)
How to Make Delicious and Savory Siraegi Namul Bokkeum (Braised Dried Radish Greens)
I made these tasty braised dried radish greens with siraegi sent by my mom! They’re a perfect side dish that pairs wonderfully with rice.
Main Ingredients- Dried radish greens (siraegi) – 3 handfuls (generous portion)
- Onion – 1/4 (thinly sliced)
- Green onion – a small amount (chopped)
- Cheongyang pepper – 1 (chopped, optional)
Seasoning Ingredients- Doenjang (soybean paste) – 1 Tbsp
- Minced garlic – 1 Tbsp
- Fish sauce (or soy sauce for soup) – 2 Tbsp
- Soy sauce for soup – 1 Tbsp (adjust based on doenjang’s saltiness)
- Cooking syrup (or corn syrup, sugar) – 1 Tbsp
- Perilla oil – 1 Tbsp (for initial seasoning)
- Water – 1/2 cup (approx. 100ml)
- Perilla oil – 1 Tbsp (for finishing)
- Sesame seeds – 1 tsp (for garnish)
- Doenjang (soybean paste) – 1 Tbsp
- Minced garlic – 1 Tbsp
- Fish sauce (or soy sauce for soup) – 2 Tbsp
- Soy sauce for soup – 1 Tbsp (adjust based on doenjang’s saltiness)
- Cooking syrup (or corn syrup, sugar) – 1 Tbsp
- Perilla oil – 1 Tbsp (for initial seasoning)
- Water – 1/2 cup (approx. 100ml)
- Perilla oil – 1 Tbsp (for finishing)
- Sesame seeds – 1 tsp (for garnish)
Cooking Instructions
Step 1
If using frozen dried radish greens, thaw them completely in cold water. If they came in a bag, the exact amount might be unclear, but I’ve prepared about three generous handfuls. Rinse them thoroughly several times under cold water to remove any dirt or debris, then squeeze out excess water.
Step 2
Place the prepared dried radish greens in a large bowl or wok. Add all the seasoning ingredients: doenjang, minced garlic, fish sauce, soy sauce for soup, cooking syrup, and the first tablespoon of perilla oil.
Step 3
Gently massage and mix the seasonings into the radish greens with your hands until they are evenly coated. It’s important to thoroughly massage the seasoning into the stems and leaves so they absorb the flavors well.
Step 4
Thinly slice the onion. Finely chop the green onion and the Cheongyang pepper. The Cheongyang pepper can be added for a spicier kick if you prefer.
Step 5
Add the sliced onion, chopped green onion, and Cheongyang pepper to the seasoned radish greens. Stir-fry everything together until well combined.
Step 6
Pour in about 1/2 cup (approx. 100ml) of water. This helps prevent the greens from sticking or burning and allows the seasoning to penetrate deeper into the siraegi as it cooks.
Step 7
Since the radish greens are already boiled, they don’t require a long cooking time. Sauté them over medium heat until the liquid has reduced and the greens are tender and well-seasoned. You can add about half a teaspoon of MSG-based seasoning (like Dasida) at the end to enhance the umami flavor, if desired.
Step 8
Just before turning off the heat, drizzle in the remaining 1 tablespoon of perilla oil and sprinkle with sesame seeds. This adds a wonderful nutty aroma and completes your delicious Siraegi Namul Bokkeum. Serve it warm with freshly cooked rice!
