Radish Greens Soybean Paste Stew (Siraegi Doenjang Guk): A Hearty and Healthy Home-Style Classic
Recipe for Savory Siraegi Stew Made with Homemade Dried Radish Greens
Learn how to make a deeply savory and delicious Siraegi Doenjang Guk using carefully prepared dried radish greens from winter harvest. Store leftover siraegi in the freezer to enjoy this healthy soup anytime.
Preparing the Siraegi (Dried Radish Greens)
- 1 handful of radish greens (for dried siraegi)
- Water (for boiling)
- Cold water (for rinsing)
Soup Ingredients
- 1 piece of radish (thinly sliced)
- 1 handful of dried anchovy roe (small shrimp)
- 1 handful of dried pollack flakes (torn or cut into bite-sized pieces)
- Plenty of anchovy broth (or kelp broth)
- 2 stalks of green onions (chopped)
- 1 piece of radish (thinly sliced)
- 1 handful of dried anchovy roe (small shrimp)
- 1 handful of dried pollack flakes (torn or cut into bite-sized pieces)
- Plenty of anchovy broth (or kelp broth)
- 2 stalks of green onions (chopped)
Cooking Instructions
Step 1
Prepare the Radish Greens: Use radish greens that come with bunched radishes from the market, or prepare dried siraegi. If using fresh radish greens, trim off any yellow or damaged leaves and clean them thoroughly.
Step 2
Boil the Radish Greens: Place the prepared radish greens in a large pot. Add enough water to fully submerge the greens and bring to a rolling boil over high heat.
Step 3
Cook Until Tender and Cool Down: Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 20 minutes until the radish greens are tender. Turn off the heat and let it cool down completely in the pot. Cooling it down this way makes the siraegi even more tender.
Step 4
Rinse, Drain, and Store: Once completely cooled, drain the siraegi. Rinse it 2-3 times under cold running water. Gently squeeze out excess water with your hands. Cut into desired sizes or portion them as is and freeze for long-term storage.
Step 5
Let’s Make Siraegi Doenjang Guk: Now, let’s cook a delicious doenjang guk with the carefully prepared siraegi!
Step 6
Prepare Broth and Ingredients: First, prepare plenty of anchovy broth. Pour the anchovy broth (or kelp broth) into the pot along with the thinly sliced radish, bite-sized siraegi, dried anchovy roe, and dried pollack flakes. (You can lightly rinse the pollack flakes in cold water to reduce any fishy smell.) Add 1 tablespoon of soybean paste and gently mix it with the ingredients to marinate. Marinating beforehand will allow the flavors to meld deeply into the soup.
Step 7
Simmer and Season: Add just enough water to cover the ingredients in the pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Stir in the red pepper powder and minced garlic and mix well. Cover and simmer for another 10-15 minutes to ensure the siraegi is fully cooked and the flavors have blended. Finally, taste the soup and adjust seasoning with soy sauce, fish sauce, or salt if needed. Garnish with the chopped green onions and it’s ready! Enjoy your deeply savory and flavorful Siraegi Doenjang Guk!
