Savory and Nutritious Dried Radish Greens Soup (Siraegi Doenjang Guk)
How to Make Delicious Siraegi Doenjang Guk Easily!
Introducing a Siraegi Doenjang Guk recipe with a deep, savory flavor. We’ve added soybean powder for an even richer taste, making it perfect as a hangover soup when your stomach feels a bit unsettled. This is a simple and delicious soup that even children will enjoy. Let’s make your dining table abundant today!
Main Ingredients- 2.5-3 handfuls boiled dried radish greens (about 300-400g)
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp soybean powder (Mejukonggaru, or regular soybean powder)
- 0.5 Tbsp red pepper flakes (Gochugaru)
- 0.5 Tbsp minced garlic
- 1 seafood broth pack (or anchovy/kelp broth)
- 1.5 liters rice water
- A bit of green onion (white part mainly)
- 2 Cheongyang chili peppers (optional)
Cooking Instructions
Step 1
First, rinse the boiled dried radish greens thoroughly. If the skins are tough, peel them again, remove any dirt, and squeeze out excess water. Cut the cleaned radish greens into bite-sized pieces, about 2-3 cm long. This preparation helps the flavors infuse better into the soup and makes it easier to eat.
Step 2
Pour 1.5 liters of rice water into a pot. Using rice water makes the soup broth smoother and more savory, helping to balance out any rough flavors.
Step 3
In a separate bowl, combine the prepared dried radish greens with 1 Tbsp of soybean paste, 1 Tbsp of soybean powder, and 0.5 Tbsp of minced garlic. Gently mix and massage the ingredients together with your hands. Marinating the radish greens beforehand allows the flavors to penetrate evenly, resulting in a much deeper taste.
Step 4
Once the rice water in the pot starts to boil, add the seafood broth pack (or broth made from anchovies and kelp). Let it simmer for about 5-10 minutes to extract a rich flavor. Using a broth pack makes it easy and convenient to create a delicious broth without needing to prepare separate ingredients.
Step 5
Add all the pre-seasoned dried radish greens to the well-extracted broth. Stir occasionally to prevent sticking to the bottom of the pot as it cooks.
Step 6
After adding the radish greens to the broth, bring it to a simmer over medium heat. Let it cook for about 10-15 minutes, allowing the radish greens to become tender and the flavors to meld. Taste the broth during cooking and add more soybean paste if needed to adjust the saltiness.
Step 7
Once the broth has developed its flavor, stir in 0.5 Tbsp of red pepper flakes. This adds a pleasant spiciness and gives the soup a more appetizing color.
Step 8
Finally, add the chopped green onions and the thinly sliced Cheongyang chili peppers (seeds removed if preferred). Let the soup simmer for another minute or two until the fresh flavors are released. The green onions and chili peppers add a refreshing taste and aroma to the soup, and the chili peppers help cut through any richness. Don’t overcook; you want the fresh ingredients to retain their vibrancy.
Step 9
Your Siraegi Doenjang Guk, full of savory depth and rich flavor, is now complete! Enjoy it with a warm bowl of rice. It will be a healthy and satisfying meal.
