Rich & Hearty Perilla Seed (Deulkkae) Radish Green Soup
How to Make a Savory and Deep-Flavored Perilla Seed Radish Green Soup with Young Napa Cabbage
On chilly days, a warm bowl of soup is the perfect accompaniment to a meal! In the Gyeongsang province of Korea, soup made with young napa cabbage or spring greens is called ‘Siraeguk’. This rich and savory Deulkkae Siraeguk is not only a great hangover remedy in the morning but also pairs wonderfully with bibimbap. Young napa cabbage is rich in Vitamin C, which is good for preventing colds, and its abundant fiber helps with constipation. Here’s a detailed guide on how to make this delicious Deulkkae Siraeguk, packed with perilla seeds for a deep, umami flavor!
Main Ingredients- 1 bunch Young Napa Cabbage
- 1 stalk Green Onion
- 3 Korean Green Chili Peppers (Cheongyang)
- 1 Tbsp Minced Garlic
- 3 Tbsp Doenjang (Soybean Paste)
- 3 Tbsp Perilla Seed Powder (Deulkkae Garu)
Broth Ingredients- 15 Dried Anchovies (for soup)
- 15 Dried Anchovy Stems (Disks) or Small Dried Sardines
- 1 sheet Dried Kelp (Dasima, approx. 10×10 cm)
- 4 Liters Water
- Pinch of Coarse Salt
- 15 Dried Anchovies (for soup)
- 15 Dried Anchovy Stems (Disks) or Small Dried Sardines
- 1 sheet Dried Kelp (Dasima, approx. 10×10 cm)
- 4 Liters Water
- Pinch of Coarse Salt
Cooking Instructions
Step 1
First, trim the young napa cabbage by removing the wilted outer leaves and cutting off the root ends. Prepare them for washing.
Step 2
Rinse the prepared young napa cabbage thoroughly under running water at least three times to ensure no dirt or debris remains.
Step 3
Bring a pot of water to a boil and add a pinch of coarse salt. Adding salt helps the cabbage retain its vibrant green color when blanched.
Step 4
Once the water is boiling, add the young napa cabbage. Using chopsticks or tongs, gently turn the cabbage over to ensure even blanching for just 1 minute. Overcooking will make it mushy.
Step 5
Immediately after blanching, remove the cabbage from the hot water and plunge it into a bowl of cold water to quickly cool it down. This step helps maintain the cabbage’s crisp texture.
Step 6
Drain the cooled cabbage in a colander, allowing all excess water to drip away. Residual water can dilute the flavor of the soup.
Step 7
Chop the drained young napa cabbage into bite-sized pieces, about 1 cm in length. If the stems are thicker, chop them slightly smaller for easier eating.
Step 8
Now, let’s make the broth. Place the dried anchovies and dried kelp into a pot.
Step 9
Pour in 4 liters of water and bring to a boil over high heat. Once boiling, continue to simmer for about 10 minutes. Then, remove the kelp immediately. Boiling kelp for too long can release a bitter taste.
Step 10
After removing the kelp, add the dried anchovies (and disks/small sardines if using) and simmer on medium-low heat for another 15 minutes to extract a rich broth. Remove the anchovies and disks/sardines as well.
Step 11
Remove the stems from the Korean green chili peppers and cut them lengthwise into 2-4 pieces.
Step 12
Finely mince the cut green chili peppers. If you enjoy a spicier kick, you can include the seeds when mincing.
Step 13
Slice the green onion thinly. Have your doenjang (soybean paste), perilla seed powder, and minced garlic ready and measured.
Step 14
In the prepared anchovy and kelp broth, dissolve the doenjang by whisking it through a sieve. This ensures a smooth and clean-tasting soup base without clumps.
Step 15
Add all of the chopped young napa cabbage to the doenjang-infused broth.
Step 16
Bring the soup to a simmer over medium heat and cook for at least 10 minutes, allowing the cabbage to soften and the flavors to meld. Taste and adjust seasoning with more doenjang if needed.
Step 17
Once the soup has simmered and the flavors have developed, add the finely minced Korean green chili peppers. This will add a pleasant spicy note.
Step 18
Stir in 1 tablespoon of minced garlic and simmer for a short while longer to enhance the garlic’s aroma and flavor.
Step 19
In a small bowl, mix the 3 tablespoons of perilla seed powder with a little cold water until smooth and lump-free. Then, carefully stir this mixture into the simmering soup. This will thicken the soup and add a rich, nutty flavor.
Step 20
Finally, add the thinly sliced green onion and simmer for another minute until the green onion is just tender. Avoid overcooking at this stage to keep the green onion vibrant.
Step 21
Ladle the finished Deulkkae Siraeguk into serving bowls.
Step 22
Enjoy your delicious Deulkkae Siraeguk, a comforting soup where the nutty richness of perilla seeds meets the tender greens, leaving you feeling satisfied!
