Savory and Tender Dried Radish Greens Soybean Paste Stew
How to Make a Flavorful and Nutritious Dried Radish Greens Soybean Paste Stew
This is a delicious and tender stew made with dried radish greens (mucheong siraegi) and soybean paste. It boasts a deep, savory broth that’s perfect for warming you up on a chilly day and is a wonderful addition to any home-cooked meal. Packed with fiber from the greens and umami from the doenjang, it’s a nutritious delight.
Main Ingredients- Boiled Dried Radish Greens (Mucheong Siraegi) 200g
- Small Potatoes 130g
- Green Onion 1/3 stalk
Cooking Instructions
Step 1
First, thoroughly rinse the boiled dried radish greens under cold running water multiple times. After rinsing, squeeze out as much excess water as possible with your hands. For an even more tender texture, you can gently peel the tough outer skin from the stems of the radish greens.
Step 2
Once the water is squeezed out, place the dried radish greens on a cutting board and chop them into bite-sized pieces (about 2-3 cm long). Cutting them with a knife will help the seasoning penetrate better and make them easier to eat from the soup.
Step 3
In a large bowl, combine 3 Tbsp of doenjang, 0.5 Tbsp of gochujang, 1 Tbsp of perilla oil, and 1 Tbsp of minced garlic. Mix these ingredients thoroughly with a spoon or your hands to create a flavorful seasoning paste. Add the chopped dried radish greens to this paste and gently massage them with your hands, ensuring the seasoning coats the greens well. Let it marinate for about 5 minutes.
Step 4
Wash the small potatoes clean under running water, ensuring all dirt is removed. Use a peeler to remove the skins, then slice them into uniform pieces about 0.5 cm thick. Slice the green onion diagonally (on an angle).
Step 5
Now, add the marinated dried radish greens and the sliced potatoes to a pot. Set the heat to medium-low and sauté them lightly for about 2 minutes, allowing the ingredients to meld with the seasoning. This sautéing process helps to enhance the flavors and develop a deeper taste.
Step 6
Once the ingredients have been lightly sautéed, pour in 1.2 liters of the prepared anchovy broth. Turn the heat up to high and bring the broth to a rolling boil.
Step 7
When the broth is boiling vigorously, reduce the heat to medium. Continue to simmer the stew. Skim off any foam that rises to the surface using a spoon; this will result in a cleaner, clearer broth. It’s important to let the stew simmer gently until the dried radish greens become tender.
Step 8
Check if the dried radish greens are tender. Taste the broth and adjust the seasoning as needed. If necessary, add a little soup soy sauce or salt to reach your desired flavor profile. Remember that doenjang is already salty, so taste as you season.
Step 9
Finally, add the sliced green onions to the pot and let it simmer briefly. The aromatic flavor of the green onions will infuse into the broth, completing your delicious dried radish greens soybean paste stew.
