Savory and Rich: Deonjang-jjim with Dried Radish Greens (Al-Toran Recipe)
The Ultimate Comfort Food: How to Make Deonjang-jjim with Dried Radish Greens (Al-Toran Recipe)
As someone who absolutely adores dried radish greens (siraegi), I particularly love it when prepared as a hearty stew with a rich soybean paste broth, known as Deonjang-jjim. I followed the Al-Toran recipe for this dish, and it turned out to be one of the best decisions I’ve made in the kitchen. This dish is truly a ‘rice thief’!
Main Ingredients- 1kg boiled and peeled dried radish greens (siraegi)
- 2-4 peeled potatoes
- 20 dried anchovies for broth, cleaned
- 1.8L rice water (rice rinsing water)
- 100ml (approx. 4 Tbsp) de-hulled perilla seeds powder
- 1 stalk green onion, finely chopped
- 1/4 onion, thinly sliced
- 2 green chili peppers, diagonally sliced
- 1 red chili pepper, diagonally sliced
Cooking Instructions
Step 1
First, prepare the potatoes. Peel 2-4 potatoes and slice them into approximately 1cm thick rounds. Soak the sliced potatoes in cold water for a while to remove excess starch. This step ensures the broth remains clear and clean.
Step 2
Next, prepare the dried radish greens. Ensure they are boiled until tender and the tough outer skins have been removed. Cut the tender radish greens into bite-sized pieces, about 2-3 cm in length. This makes them easier to eat.
Step 3
In a deep pot or large pan, add the prepared radish greens. Now, it’s time to season! Add all the seasoning ingredients: 3 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp minced garlic, 3 Tbsp perilla oil, 3 Tbsp cooking oil, 1 Tbsp brown sugar, and 3 Tbsp fish sauce. Gently mix and massage the seasonings into the radish greens with your hands, ensuring they are evenly coated. If using tuna extract, you can substitute it for the fish sauce, adding about 4-5 Tbsp and adjusting to taste.
Step 4
Pour 1.8 liters of rice water (the water left after rinsing rice) into the pot with the seasoned radish greens. Rice water adds a subtle sweetness and helps create a wonderfully savory broth.
Step 5
Add the soaked potato slices to the pot.
Step 6
Now, bring the pot to a boil over high heat. Let it simmer uncovered, allowing the broth to reduce and become slightly thick, for about 15 minutes. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
Step 7
Once the broth has reduced nicely, add the finely chopped green onion (1 stalk), thinly sliced onion (1/4), and the diagonally sliced green and red chili peppers (2 green, 1 red). Feel free to adjust the amount of chili peppers according to your spice preference.
Step 8
Add the 20 cleaned dried anchovies meant for broth. Removing the internal innards of the anchovies can help reduce any potential fishy smell.
Step 9
Finally, sprinkle in 100ml (about 4 Tbsp) of de-hulled perilla seed powder. This ingredient is key for its nutty flavor and thickening properties. The stew will become thicker as it simmers, so you can adjust the amount to achieve your desired consistency.
Step 10
Cover the pot and let it simmer for another 5 minutes. This final simmering stage allows all the flavors to meld beautifully and the ingredients to become perfectly tender.
Step 11
Your delicious Deonjang-jjim with dried radish greens is now ready! Ladle it into a serving bowl and enjoy this incredibly comforting and flavorful dish with a steaming bowl of rice. It’s the perfect meal for a cozy day!
