Savory and Tender Braised Dried Radish Greens with Perilla Seeds
Perfect for Home-Cooked Meals! Savory and Tender Braised Dried Radish Greens with Perilla Seeds Recipe
This is a wonderfully savory and tender dish made with dried radish greens (Mucheong Siraegi) and perilla seeds. Packed with nutrients from the radish greens, this dish is a true ‘rice thief’! Here’s an easy-to-follow recipe that will guarantee a delicious meal, perfect for any occasion.
Main Ingredients- 300g boiled dried radish greens (Mucheong Siraegi)
- 1/3 stalk green onion
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp ground perilla seeds (deulkkae garu)
- 2 Tbsp perilla oil
- 200-250ml anchovy broth (or rice water)
- A little cooking oil
Cooking Instructions
Step 1
First, rinse the boiled dried radish greens thoroughly under running water. It’s important to wash them meticulously to remove any remaining dirt or impurities.
Step 2
Peel the tough stem parts of the dried radish greens to achieve a tender texture. After peeling, rinse them again under clean water. Then, using your hands, squeeze out as much water as possible from the radish greens. Properly squeezing out the water will help the seasoning adhere well and prevent the dish from becoming watery when stir-fried.
Step 3
Cut the squeezed dried radish greens into bite-sized pieces (about 3-4 cm long) using a knife. Cutting them too long can make stir-frying difficult. Slice the green onion thinly on an angle.
Step 4
In a large bowl, combine 1 Tbsp Doenjang, 1 Tbsp Guk-ganjang, 2 Tbsp ground perilla seeds, 2 Tbsp perilla oil, and 1 Tbsp minced garlic. Use a spoon to mix all the seasoning ingredients thoroughly until well combined, forming a paste.
Step 5
Add the sliced dried radish greens to the prepared seasoning. Wearing disposable gloves and massaging the greens with your hands (‘jomal-jomal’) will ensure the seasoning is evenly distributed. It’s good to mix both the leafy and stem parts evenly.
Step 6
Instead of stir-frying immediately, let the seasoned radish greens sit for about 10 minutes. This resting period allows the seasoning to fully penetrate the greens, making them more tender and flavorful.
Step 7
Heat a little cooking oil in a pan over medium-low heat. Add the seasoned dried radish greens and stir-fry, being careful not to burn them. Maintain the medium-low heat throughout this process.
Step 8
Once the radish greens are somewhat stir-fried, pour in about 200-250ml of anchovy broth (or rice water). Cover the pan with a lid and let it simmer over medium-low heat for 4-5 minutes, allowing the broth to be absorbed by the greens.
Step 9
Remove the lid, reduce the heat to low, and stir the greens occasionally while simmering until the liquid has reduced to a light glaze. Taste the dish and adjust the seasoning if needed with a little more Guk-ganjang or salt. Avoid overcooking at this stage to preserve the perilla flavor.
Step 10
Finally, add the thinly sliced green onion and stir-fry briefly over high heat. This delicious braised dried radish greens with perilla seeds dish is now ready! The added fragrance of the green onion enhances the overall flavor.
